#feelingpicklish
I used the books in the video as my guides, but as usual, I made some modifications based on personal preference and what’s available at my stores. The following are the ingredients and instructions on what I actually did in this video, but you can look for Maangchi or Karen Solomon’s books at the links below. Including the Mueller food chopper in case you want to check it out. It’s fun to use!
Maangchi’s Big Book of Korean Cooking (2019): amzn.to/3xtVt2C
Maangchi’s Real Korean Cooking (2015): amzn.to/4cv1omW
Asian Pickles - Karen Solomon (2014): amzn.to/4cBnGUd
Mueller Pro-Series II Food Chopper: amzn.to/3VEgpvI
**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. Thank you for the support!**
Recipe 1: Korean Mak Kimchi 막김치 (Easy Kimchi)
2½ - 3 lbs napa cabbage, cored and cut into 2-3 inch pieces
6 TB kosher salt
2 cups water, divided
2 TB glutinous rice flour
1 TB sugar
10 cloves garlic, rough chopped
1 small onion, rough chopped
1 tsp ginger, rough chopped
½ cup gochu-garu (Korean red pepper flakes)
6 oz Korean radish, julienned
6 scallions, ½” cuts
1.Brine the cabbage: In a large bowl, toss the cabbage with salt and 1 cup water. Let it sit at room temperature for 2 hours, tossing every 30 minutes. Go to the next step while the cabbage brines.
2.Make the porridge: In a small saucepan on the stovetop, combine glutinous rice flour with 1 cup water. Turn on to medium-high heat and stir constantly. It will take 2-3 minutes to start bubbling. Then add the sugar and continue to stir. It will take another 2-3 minutes to turn slightly translucent, like a runny porridge, and should stick to the back of a spoon just like gravy. Remove from the heat and let it cool completely.
3.Wash the cabbage: Thoroughly drain and rinse the cabbage. Use your hands to squeeze out excess moisture. Try to remove as much salt and liquid as you can.
4.Blend the porridge: In a food processor, add the cooled porridge, garlic, onion, and ginger. Blend until it comes together into a smooth puree. Pour the puree into a large bowl.
5.Mix it all together: Stir the gochu-garu into the puree, then add the radish and scallions. Stir to coat using a spoon or your hands (recommend gloves). Finally, add the cleaned cabbage and mix well. Try to get the porridge puree into every nook and cranny in all of the veggies.
6.Ferment: Pack the kimchi tightly into a kimchi box, glass jar, or other airtight container, pushing out any air pockets. To cold ferment (as in the video), leave the kimchi in the refrigerator for 2 weeks before eating. It will continue to develop flavor as time goes on. [For warm ferment: Leave the kimchi out at room temperature 1-2 days, checking daily, then refrigerate.] 7. Store: Transfer to an airtight glass jar, refrigerate, and ENJOY!
Recipe 2: Korean Kkakdugi 깍두기 (Cubed Radish Kimchi)
2 lbs Korean radish, peeled & ½” cubed
2 TB sea salt
2 TB sugar
4 cloves garlic, finely minced
¾” piece ginger, finely minced
¼ cup gochu-garu (Korean red pepper flakes)
2 TB fish sauce
1.Brine the radish: In a large bowl, toss the cubed radish with salt and sugar. Let sit at room temperature for 30 minutes, tossing halfway. Then, drain the liquid away, but don’t rinse - we want to keep the salt and sugar that still clings to the cubes.
2.Mix it all together: In the same bowl, add back the radish and stir in all remaining ingredients. Stir well to coat the radish evenly.
3.Ferment: Place the radish in a glass dish or bowl, pushing out any air pockets. Loosely cover with plastic wrap so the plastic is in contact with the top layer, but the edges don’t seal the bowl - we want some airflow, but not full exposure. Lay a clean kitchen towel over the top to prevent bug and debris, but still allows airflow. Place in a cool, dark place for 1-3 days, checking and stirring each day until it has the fermented smell and taste that you like.
4.Store: Transfer to an airtight glass jar, refrigerate, and ENJOY.
Recipe 3: Vietnamese Đồ Chua (Pickled Daikon and Carrots)
12 oz daikon, peeled & julienned
8 oz carrot, peeled & julienned
1 tsp kosher salt
¾ cup water (room temp)
½ cup distilled white vinegar
3 TB sugar
1.Brine the veggies: In a large bowl, toss the daikon and radish with salt. Let sit at room temperature for 30 minutes, tossing halfway. Then, drain the liquid away, squeezing out as much as you can, but don’t rinse - we want to keep the salt that still clings to the veggies.
2.Make a pickling brine: In a mixing cup, add the water, vinegar, and sugar. Stir to dissolve the sugar.
3.Combine and store: Transfer the drained veggies to a plastic or glass container. Pour the pickling brine over the top, pushing the veggies down so they are fully submerged. Refrigerate for at least 1 hour before eating, but it will taste even better after 24 hours. ENJOY!
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Негізгі бет Тәжірибелік нұсқаулар және стиль Three Favorite Asian Recipes: Mak Kimchi, Kkakdugi, Đồ Chua - Korean Kimchi & Vietnamese Pickles
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