停不住口的 韓國泡菜

Описание: 黃鑽級的 韓國泡菜

食材:
1) 大白菜 1 顆
2) 蘋果 1/2 顆
3) 洋蔥 1/2 顆
4) 薑泥 1 Tbsp
5) 蒜泥 2 Tbsp
6) 砂糖 2 Tbsp
7) 魚露 1 Tbsp
8) 麻油 1 Tbsp
9) 韓國粗辣椒粉 1 杯
9) 韭菜 白蘿蔔 紅蘿蔔 ( 隨意 )
10) 粗鹽 ( 海鹽)

1) 1 Napa Cabbage
2) 1/2 apple
3) 1/2 onion
4) Ginger puree 1 Tbsp
5) Garlic paste 2 Tbsp
6) Granulated sugar 2 Tbsp
7) Fish Sauce 1 Tbsp
8) sesame oil 1 Tbsp
9) 1 cup Korean coarse chili powder
9) Leek , White Radish , Carrot (optional)
10) coarse or sea salt 1-1.5 Tbsp

做法 :
1) 將大白菜1切4 洗淨 切3 - 4 公分段
2) 用鹽 ( 最好是粗鹽或是海鹽) 醃大白菜 半天 ( 10-12 小時)直至大白菜變半透明 變軟
3) 將蘋果 洋蔥 打成泥
4) 將蘋果 洋蔥 薑泥 蒜泥 砂糖 魚露 麻油 韓國粗辣椒粉 混合均勻 (若太乾可以放 醃白菜水)成泥醬
5) 嚐嚐醃白菜 若太鹹可用過濾水清洗一下
6) 大白菜 + 泡菜泥醬 攪拌均勻
7) 放入有蓋的容器內放室溫發酵
8) 第2天就可裝瓶 (要壓緊) 放入冰箱 享用

1) Cut Napa Cabbage into 4, wash and cut into 3 - 4 cm pieces
2) Marinate the cabbage with salt (preferably coarse or sea salt) for half a day (10-12 hours) until the cabbage becomes translucent and soft
3) Puree apples and onions
4) Mix apple, onion, ginger paste, garlic paste, sugar, fish sauce, sesame oil, Korean chili powder (if it is too dry, you can add 1 tablespoon of pickled cabbage water) to make a paste
5) Try pickled cabbage, if it is too salty, you can wash it with filtered water
6) Chinese cabbage + kimchi puree sauce and stir well
7) Put it in a covered container and let it ferment at room temperature
8) It can be bottled on the 2nd day (to be pressed tightly) and put in the refrigerator to enjoy

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