[ENG SUB] How to make Baek-kimchi (White Kimchi) | Easy Recipe скачать в хорошем качестве

[ENG SUB] How to make Baek-kimchi (White Kimchi) | Easy Recipe

#kimchi #whitekimchi #kimchirecipe 🥕Ingredients 5.3lb napa cabbage 160ml refined sea salt 5 pieces of dried kelp. 2 green onions 4 serranos 1/2 apple 1/2 Asian pear 1/2 yellow onion 3.53oz radish 1 garlic 3 pieces of ginger 100ml cooked rice 50ml fish sauce 50ml refined sea salt 4g sweetener 1.8L water 🍳Instruction ▶ Prepare napa cabbages with the outer leaves removed. ▶ Cut the napa cabbage into quarters. ▶ Add 160ml refined sea salt to 1L of water and stir well to make salt water. ▶ Soak the napa cabbage in salt water, sprinkle salt between the cabbage leaves, and put it in a plastic bag for kimchi. ▶ Pull and tie the plastic bag as much as possible so that the napa cabbage is evenly pickled. ▶ Pickle napa cabbage for 2 hours, mix well, and pickle for another 2 hours. (pickle for 4 hours in total) 💡 Tip. If the cabbage doesn’t snap when you bend it, it is well-salted. ▶ Wash pickled napa cabbage in running water three times to remove the salt. ▶ Cut off the messy top of the cabbage. ▶ Put 5 pieces of dried kelp and picked napa cabbage in an airtight container and add 2 green onions and 4 serranos on top. ▶ Put 1/2 apple, 1/2 Asian pear, 1/2 yellow onion, 3.53oz radish, 1 garlic, 3 pieces of ginger, 100ml cooked rice, 50ml fish sauce, 50ml refined sea salt, and 4g sweetener in a blender and grind well to make seasoning. ▶ Pour the ground seasoning into the pickled napa cabbage, pour 1.8L water, and age at room temperature for 2 days. ▶ After aging at room temperature for two days, white kimchi is completed by aging in the refrigerator.