~🍀✨ Tasty Food Corner✨🍀~


✨Recipe below ✨

昨日は韓国料理を作りました。私

の姉さん韓国料理が大好きですよ。そして、友人/パートナーは韓国語を勉強します。いいポストのトピック、思っています。🤔✨
昨日Kimchi (배추김치)を作りました、全部で三時間ぐらい。昨日は初めてKimchiを作りましたが、美味しかったです。

私のKimchiレシピ:

-Cabbage-
1 Napa Cabbage
1/2 cup Sea Salt

-Paste-
2 cups water
2tbsp glutinous rice flour
1tbsp white sugar
1tbsp brown sugar

-Vegetables-
1 cup carrot matchsticks
(2 carrots approximately)
7-8 green/spring onion matchsticks
(cut diagonally)
1cup buchu/garden chive

-Seasonings/spices-
1 bulb / 10-13 cloves garlic minced/crushed
1 cup gochugaru powder
2 tsp ginger; grated
1/3 cup fish sauce

~Divide cabbage, remove outer leaves and make slits at the bottom (2 inches from bottom; to help tear apart later) Rinse the exterior.
~Pour water to cover, salt the leaves and leave to "brine" in water. A total of 2 hrs, turning the cabbages every 30 minutes.
~ When done soaking; remove, drain and rinse through to remove dirt, salt and excess salt water.

~Make the paste, combine the glutinous rice flour and 2 cups of water in a saucepan. Place over medium high heat, stir/whisk well to combine and prevent lumps. After ten minutes bubbles should start to form. Add the sugars, stir well for 1 minute to dissolve and remove the saucepan from the heat to cool.

~In another large bowl, mix the spices (wearing gloves is recommended 🧤) When the "paste" is cooled, place the spices into the paste and combine well. Finally add the cut vegetables and mix it all well for a thick, even paste covering the vegetables and spice.

~Split the cabbages along the cuts made earlier (if not done already), and cut off the roots if necessary (for ease of storage). Spread the kimchi paste thickly and generously over each cabbage leaf.

~Leave the Napa Kimchi at room temperature for 1-2 days before placing in the fridge. This will ensure proper fermentation continues ✨

~~~Enjoy~~~🍀✨

( I forgot to upload this post before 😂 I'm not sure when it was now 🤣🤔)