Hello my Kfooders! 🤗
Today I present to you the recipe for Chinese cabbage kimchi, baechu-kimchi. It's also called kimjang for winter kimchi. We call it that because we prepare it at the end of the year to keep it all winter. ❄️
This is the most famous version of kimchi. Kimchi is on all Korean tables with most kitchens. This is basic "banchan" support for us.
As it is fermented naturally, it can be kept for several months.
In Korea sometimes the whole family works all day to prepare more than 100 cabbages!
In this video I show you the quantities to prepare two cabbages. Don't hesitate to adapt according to the number you want to do!
🎥 In this video I'm going to show you how to prepare it, but also how to store it and how to taste it!
🎬 Stick around to the end of the video for a bonus recipe to enjoy your fresh kimchi!
🎞 Cabbage preparation: 01:39
🎞 Preparation of the sauce: 07:13
🎞 Put away the kimchi: 11:47
🎞 To taste: 15:43
🎞 Bonus recipe: 16:43
Ingredients for the kimchi:
2 Chinese cabbages, about 1.8 kg each
Coarse salt
15g rice flour
100g "gochugaru" pepper powder
30g of fermented fish sauce
70g fermented shrimp
50g sugar
80g garlic
10g of ginger
1 pear
1 small onion
1 bunch of white onion
400g white radish
🍖 Ingredients for Suyuk boiled pork:
800g of pork belly
2 tablespoons of doenjang
1 onion
4 cloves of garlic
2 white onions with their stems
Peppercorns
Thank you all for following me this year!
Let me know in the comments if you too make your own kimchi at home and also what recipes you would like me to make for you next year!
Enjoy your meal ! 😋
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