This Korean White (non-spicy) Kimchi Recipe will make your gut happy and healthy скачать в хорошем качестве

This Korean White (non-spicy) Kimchi Recipe will make your gut happy and healthy

🥢This kind of Korean Kimchi made of Napa Cabbage and consumed with it's liquids (probiotic drink). This Kimchi is not spicy, hydrating and refreshing. It's good to have as a side dish in summer and hot days. 📷 Instagram: https: //www.instagram.com/ellischeftable/ ✨Patreon:   / seasonaltable   💡 Timecodes 0:00 Intro 0:31 Napa Cabbage Preparation 2:01 Cabbage Pickling 4:19 Other Veggies Preparation 6:38 Flour Paste Making 8:08 Water Base Making 9:58 Assembling Kimchi 10:24 Kimchi fermentation, storage, serving ✨White Kimchi (백김치/Baek-kimchi) ☝️All proportions are given for one head of cabbage weighing 2-3 kg/4.4 to 6.6 pounds (lbs). ✅ Ingredients: 2-3 kg (4.4 to 6.6 pounds) Napa cabbage, 1 head • Cabbage Pickling: approximately 2 liters of water Dissolve 50 g (1/4 cup) of salt in water Sprinkle 100 g (3.5 ounces) of salt between the cabbage leaves • Flour Paste: 100 ml (0.42 cups) water 1 1/2 tbsp wheat or rice glutinous flour • Other Vegetables: 100g (3.5 ounces) Daikon radish ¼ carrot 7 green onions red chili pepper 1 pc. green chili pepper 1 pc. 1/4 tbsp sugar or honey 1/4 tbsp salt • Grind in blender: 1 small onion 1 big sweet pear 500 ml (2 cups) water • Water Base 1 tbsp minced ginger 1 1/2 tbsp minced garlic 500 ml (2 cups) water 1 1/2 tbsp (22.5 ml) fish sauce 1 1/2 tbsp (22 g) salt ✅ Cooking Method: 1) Remove the first top row of cabbage leaves. Trim the end of the cabbage. Make a 10 cm (4 inches) deep cut in the middle of the stem and then tear it in half with your hands. Make a 5 cm (2 inches) deep cut along the base of each half. Rinse the cabbage thoroughly. Fill a bowl with 2 liters (8 ½ cups) of water and add 50g (1/4 cup) of salt, dissolving it in the water. Sprinkle 100g (3.5 ounces) of salt between the cabbage leaves and place the cabbage in the salted water. Pickle the cabbage in the salted water for about 6 hours at the room temperature, turning it over to other side every 2 hours. After pickling, rinse the cabbage thoroughly under cold running water and set it aside to drain. 2) Cut the Daikon radish, carrot, and chili peppers into thin julienne strips. Remove seeds and veins from chili peppers before slicing. Chop the green onions into 5 cm (2 inches) long pieces. Place all the chopped vegetables and green onions in a bowl, add 1/4 tablespoons of salt and 1/4 tablespoons of sugar/honey. Mix everything well and set aside for now. 3) Make the flour paste. Pour water in a saucepan. Add flour. Dissolve flour in a water. Cook it over low heat, stirring constantly. Do not bring the mixture to a boil. Bring the mixture to the consistency of condensed milk and cool completely naturally. 4) Peel and chop the pear and onion. Place these in a blender, add cooled flour paste (paragraph 3) and water 500 ml (2 cups). Grind until completely liquid. Place a sieve above big deep bowl. Place a natural clean fabric (or cheesecloth folded in several layers) above the sieve. Add the minced garlic and ginger on the fabric and pour the resulting liquid (from blender) in. Squeeze the contents of the fabric bag thoroughly, then rinse it with the 500 ml (2 cups) of water, squeezing thoroughly again. We throw away the solid residue from the squeeze. 5) Add 1 1/2 tbsp of salt and fish sauce to the resulting liquid (paragraph 4). Stir everything well in the liquid. 6) Spread all the chopped pickled vegetables (paragraph 2) between the cabbage leaves (paragraph 1). Place the stuffed with veggies cabbage in a storage container. Pour the resulting water base (paragraph 5) over the cabbage. Close the container with a lid. 7) Keep the container with white kimchi at the room temperature for 1 day (if your environment is hot, then just for a few ours) to start a fermentation process. After refrigerate it and store permanently in fridge. This kimchi is ready to eat usually after 1 week. You will serve it as a side dish. Both the cabbage itself and the liquid are eaten. The shelf life of this kimchi in a special kimchi refrigerator is 3-4 months, and in a regular refrigerator, 1-2 months. The shelf life is determined by the acidity of the product.