Spicy Napa Cabbage Kimchi, also called Tongbaechu-Kimchi, Baechu-Kimchi, Pogi-Kimchi or just simply Kimchi, is one of the Korean traditional kimchi. It is the most common side dish in all Korean restaurants. I love napa cabbage kimchi but store bought kimchi are usually tasted sour since they stayed in the store for a long time and then are over fermented. So today, I'd like to make my own kimchi.

 

前陣子看了韓綜《三時三餐》農村篇,節目中崔智友醃了一缸紅咚咚美味泡菜,饞的我一整個泡菜魂上身,好想吃泡菜呀呀呀呀呀呀!多倫多的韓國超市中雖然有各式各樣的泡菜,但由於擺放於架上有一段時間,通常買回家的泡菜都已經過度發酵變酸了。買不到新鮮泡菜,不如捲起袖子自己來做吧!

 

INGREDIENTS

  • 6 pounds Napa Cabbage 大白菜(about 4 heads of medium napa cabbage)

  • 1/2 cup Sea Salt 海鹽

  • 2 cups Water 水

  • 2 tablespoons Sticky Rice Flour 糯米粉

  • 2 tablespoons Brown Sugar 原蔗糖

  • 2 cups Daikon, shredded 切絲白蘿蔔

  • 1 cup Carrot, shredded 切絲胡蘿蔔

  • 8 stalks Green Onion, chopped 蔥花

  • 1/2 cup Garlic Cloves 蒜頭

  • 2 teaspoon Ginger Root 薑

  • 1 medium Onion 洋蔥

  • 1/2 cup Fish Sauce 魚露

  • 1/4 cup Fermented Salted Shrimp (Saeujeot) 韓國蝦醬

  • 1 1/2 cup Hop Pepper Flakes 紅辣椒片

 

DIRECTIONS

Quarter the napa cabbage by cutting a cross in the stem base of the cabbage, then gently pull the stem base apart so the cabbage splits to four parts. Trim the stem base if needed. Rinse the napa cabbages, drain out water.

在大白菜底部的梗用刀切一個深十字但不整顆白菜切斷,以手扳開白菜成四瓣。這麼做的原因是增加葉片不規則斷裂的表面積,可以沾裹更多的泡菜醬。若有需要,可以修掉骯髒的底部。沖洗白菜並瀝乾水份。

 

Sprinkle sea salt between the leaves and give them a gentle massage. Use more salt at the stems where are thicker and harder, massage them as well. Place all salted cabbages in a large bowl and let them rest for 2 hours.

將葉片一片片打開,均勻撒上海鹽。靠近心和梗的部分可以撒多點,因為這裡的葉梗都較厚硬。邊灑鹽邊幫葉片輕柔的按摩,幫助出水。將灑好鹽的白菜至於盆中兩小時出水。

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While waiting for the salted cabbage to drain out the water, let's make porridge. Combine sticky rice flour and COLD water in a small pot, bring it to a boil, then add sugar and let it dissolve completely. Turn off heat, set the porridge aside to cool down.

接著製作糯米糊,糯米糊的功用是幫助醃漬醬料附著於葉片上。在冷水裡放入糯米粉,攪拌均勻。置於爐火上煮開,加入蔗糖溶解,再次煮開。熄火放涼。

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Prepare all the vegetables. Shredded daikon, carrot. Chopped green onion.

準備好所有的蔬菜。白蘿蔔和紅蘿蔔切絲,蔥切成蔥花。

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In a blender, blend garlic, onion and giner to form a paste.

再來,將蒜頭、洋蔥和薑打成泥。

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In a large mixing bowl, combine the blended paste, porridge, fish sauce and fermented salted shrimp, mix well.

混合洋蔥蒜頭薑泥、糯米糊、魚露和韓國蝦醬。

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Add hot pepper flakes, mix well, to make red kimchi paste.

加入辣椒片,攪拌均勻成紅色的泡菜醬底。

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Add shredded daikon, carrots and chopped green onions to the red kimchi paste, mix well.

在醬底中加入切絲的紅白蘿蔔和綠色蔥花。混合均勻後,用來醃漬白菜的紅咚咚醬底就準備好了。

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After 2 hours, wash the cabbage under running water several times to remove salt. Drain them well. You can see the cabbage leaves are softened. It's ready to make kimchi!

經過兩小時,白菜已經出了很多水,葉片也變得柔軟。在水龍頭下沖洗乾淨,沖掉葉片間的鹽份,濾乾水分。

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Spread some red kimchi paste between each cabbage leaf and stem. Make sure they are covered fully with the paste. Fold the cabbage and wrap the leaf around to make a small packet.

取一段白菜置於醬底上,由白菜心開始,打開一片片葉片,塗抹大量的醬底,直到所有葉片(包括靠近中心的葉梗部位)都有沾裹到醬料。將柔軟的白菜對折,放入發酵玻璃缸中。

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Pack the red-kimchi-sauce-covered and wrapped cabbage into glass jar. Pack and press kimchi down until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with the lid and let it sit at room temperature for 1~5 days to ferment. Check it daily and refrigerate when ready.

擺放泡菜時要將泡菜往下擠壓,盡量不要留有空氣,以免發霉。玻璃缸口至少要留有一英寸的空間,可以讓發酵的空氣出來,避免爆罐。清潔瓶口並蓋好蓋子。視溫度而定,讓泡菜在室溫下發酵1~5天。每天都打開蓋子檢查一下,若有發酵的酸味和小泡泡出現,表示泡菜差不多好了。再置於冰箱中冷藏保鮮,盡早食用。

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My son, Daniel, had asked me to make him kimchi pancake once this jar of kimchi is ready this weekend. He loves kimchi like me!

今天這缸泡菜剛做好,小猴丹尼爾已經等不及跟媽媽預定好,這周末要用發酵好的泡菜來做泡菜煎餅給他吃了,哈!

 

 

 

 

 

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