Korean Kimchi 2025 Recipe (Altar, Mustard, Seokbakji, Turnip, Water Kimchi) скачать в хорошем качестве

Korean Kimchi 2025 Recipe (Altar, Mustard, Seokbakji, Turnip, Water Kimchi)

01:48 Altar Kimchi 06:42 Mustard Kimchi 11:51 Kimjang Seokbakji 16:59 Turnip Kimchi 18:41 Cabbage Water Kimchi ** Turn on the subtitles to see the ingredients for the dish** ** The recipe is here** Upload: Every Thursday and Sunday at 9 pm E-mail address: [email protected] [Altar Kimchi] 1. The day before, make 1.5L of water and several kelp sheets to make the water 2. 2 hours ago, pour 3 cups of red pepper powder and kelp water to soak 3. Trim 6~7 pieces of Altar radish and place in a pickling bowl 4. Add 5L of water, 4 cups of salt, and 3 teaspoons of New Sugar to a bowl, mix well, pour into the bowl with Altar, turn over and pickle for about 3~4 hours, wash, and drain 5. 2 apples, 1 pear, 1 onion, and radish Cut into 2 pieces and cut 1/2 bunch of green onions into 2~3cm lengths. 6. Put 1/2 each of the cut apples, pears, onions, radishes, and 1.5 cups of rice in a blender, add water again, and grind in two batches. 7. Put the ground ingredients in a mixing bowl, add 1/2 cup of ginger, 1.5 cups of garlic, 2 cups of fish sauce, 1/2 cup of ginseng, and 1 cup of plum extract, and mix with the soaked red pepper powder. 8. Add green onions and radish and mix, and season with salt or fish sauce at the end. (Leave a little seasoning aside and use.) [Mustard kimchi] 1. Trim 2 large bunches of mustard leaves, wash them twice, and put them in a basin. 2. Add 3L of water, 1.5 cups of salt, and mix, pour evenly over the mustard leaves, sprinkle 1/2 cup of salt on the top of the mustard leaves, and marinate for about 4 hours (flip once in between). 3. Make broth (1.5L of water, deopori, 2 leeks, kelp, one side of radish, 3-4 dried shiitake mushrooms, boil over high heat with the lid open, then boil over medium heat for about 10 minutes with the lid closed, drain in a strainer) 4. Add 3 tbsp of glutinous rice flour to 2 cups of the broth, stir, let cool 5. Add 1 pear, 1 apple, 1 piece of radish (2cm), 1 onion, 3 tbsp of garlic, 2 tbsp of ginger, 1/2 cup of salted shrimp, and the remaining dashi stock to a blender and grind Pour the grinded mixture into a bowl, add the stirred paste, add 1/3 cup of plum extract, 2/3 cup of anchovies, and 3 cups of red pepper powder, and soak for about 30 minutes 6. Wash the pickled mustard leaves in water twice. If they taste salty, soak them in water briefly, rinse, drain, and 7. Put them in a mixing bowl Add the radish and mix well with the prepared seasoning, and sprinkle sesame seeds at the end to complete [Kimjang Seokbakji] 1. Wash 5 large radishes (2 bunches of radishes) cleanly, cut into bite-sized pieces, and place in a bowl 2. Add 1/2 cup of water and 1 teaspoon of New Sugar to a cup, dissolve, pour over the radish, add 1/2 cup of sea salt, and mix, and marinate for about 40 minutes 3. When everything is marinated, do not rinse in water, but just drain in a sieve 4. Add 1 apple, 1 pear, 6~7 red peppers, 3 tablespoons of salted shrimp, 1/2 cup of fish sauce, 3 tablespoons of rice, and 1/2 cup of plum extract to a blender and grind 5. Place the radish in a mixing bowl, add 1 cup of red pepper powder, and pour in the red pepper water 6. Add 1/2 cup of garlic, 2 tablespoons of ginger extract, and 1 handful of green onions and mix, and then add the ground ingredients to the blender and mix. Complete [Turnip Kimchi] 1. Pour 1.5L of water into a pot, add 1 handful of dried pollack, kelp, dried red pepper, and green onion, and boil the broth 2. Cut the turnip into bite-size pieces and put it in a mixing bowl 3. Cut the turnip leaves and 2 handfuls of green onions into 3cm pieces and put them in 4. Add 1 apple, 2 onions, 1 pear, and 1 cup of the prepared broth to a blender and grind them 5. Add 1.5 cups of garlic, 0.5 cups of ginger, 2 cups of shrimp paste, 2 cups of plum extract, 3 cups of the prepared broth, and 3 cups of red pepper powder and mix to complete [Cabbage Water Kimchi] 1. Cut the heads of 3 cabbages, cut the large leaves in half, and wash them in water twice 2. Dissolve 1.5 cups of salt in 3L of water and marinate for 2~3 hours (flipping once in between) 3. Add 500ml of water Add 2 tablespoons of glutinous rice and make paste 4. Do not rinse the cabbage that has been completely soaked in water, but just drain it in a sieve 5. Add 1 piece of radish, 1/2 onion, 1 apple, 1 pear, 10 whole garlic cloves, 1 tablespoon of ginger juice, and 1 cup of water to a blender and grind it 6. Cut a handful of green onions into 3-4cm lengths 7. Chop 1 red bell pepper and 1 yellow bell pepper 8. Put the mixture in a bowl and drain it in a sieve, pour in water little by little, and strain (3L of water in total) 9. Add 0.5 teaspoon of New Sugar, 3 tablespoons of salt, and 1/2 cup of plum extract and add the soaked paste (season with salt) 10. Add the washed cabbage and the sliced ​​sesame seeds and mix well, then pour in the broth to complete