Asian dad makes kimchi while kids play
Автор: Asian Dad Tries
Загружено: 2025-05-20
Просмотров: 918
Decided to challenge myself
Kimchi (맛김치)
2 heads of Napa cabbage - cut into small pieces
2 lbs radish - peeled and cut into matchsticks
Kosher or sea salt - like a lot of salt
1.5 tbsp cold cooked rice
2 cups water
1 cup Korean chili flakes
1/2 large onion - peeled and cut into chunks
4 scallions - cut into 3 in pieces
1 apple - cored and cut into chunks
3 tbsp garlic
1 in piece ginger
1/2 cup salted shrimp
1/4 cup fish sauce
1 tbsp sugar
1. Rinse cabbage thoroughly and place in a large bowl. While still wet, add at least 1 cup of salt and mix well. Add water to help brine the cabbage, mixing every 30 minutes for at least 2 hours, until cabbage has absorbed salt and will lose its snap.
2. In another bowl, mix radish with 2 tbsp salt and sugar. Mix well and let brine for at least 45 minutes, until radish loses its snap. Then drain and rinse to remove excess salt.
3. In a blender, place apple, onion, ginger, garlic, rice, and salted shrimp, with a couple of tablespoons of water, and blend until completely smooth. Pour out into a separate bowl.
4. Add chili flakes, fish sauce, scallions, and brined radish and mix well.
5. When cabbage has finished brining, add radish mixture and combine everything, making sure all the cabbage is coated.
6. Place into a glass container or kimchi container, making sure to push down as much as possible (note: you can save some in a separate container to store in the fridge and eat immediately).
7. Store in a cool, dry place and allow kimchi to ferment for at least two days, depending on temperature. Once kimchi is fermented, place in refrigerator to stop fermenting.
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