Vegan Baek-Kimchi l Non spicy l White Kimchi скачать в хорошем качестве

Vegan Baek-Kimchi l Non spicy l White Kimchi

Today, it’s the vegan baek-kimchi which goes well with nice and warming weather of these days. It’s characterized by the light and fresh flavor without chili pepper powder. It’s such a treat to have a cool one with brine altogether, which has been stored in the fridge. As this recipe is simpler and easier than the normal baek-kimchi, you can make this whenever you want to have it. Are you ready to be fascinated with the vegan baek-kimchi, which will make you want more as you try? 🥬 Vegan Baek-kimchi / 1.5ℓ / Medium / 40 min. [Ingredients]  4/3 of napa cabbage (700g), a quarter of radish (400g), a handful of small green onion (100g), 1 bell pepper (optional), a half of a pear, a half of an apple, 3 cloves of garlic, 1 piece of ginger, 4 tablespoons of coarse salt [Ingredients for kelp stock] 1ℓ of water, 1 piece of kelp (10x10)  [Ingredients for sticky rice paste] 1 tablespoon of sticky rice powder, 1 cup of kelp stock 1. Cut the bottom of the napa cabbage into 4 pieces, rinse them clean, and then cut them into one-bite size pieces. Cut the radish into thin square blocks. (tip. Slice the core of napa cabbage, and salt it altogether.) 2. Salt the cabbage and radish with 2 tablespoons of coarse salt. Leave them for about 20 minutes until they become slightly softer. 3. After boiling the kelp and water in a pot, remove the kelp and cool down the broth. 4. After mixing all the sticky rice paste ingredients in the pot, boil them over medium-low heat, stirring. Once it reaches a thickness when it’s slightly sticky but watery, turn off the heat and cool it down. 5. After removing its seeds, julienne the bell pepper. Cut the pear and apple, without peeling, into thin square blocks. Cut the small green onion into 4cm pieces. Slice the garlic and ginger. 6. Mix 2 spoons of coarse salt, the kelp stock (which is cooled down), and sticky rice paste in a bowl to make kimchi brine. 7. Stack the salted cabbage and radish, pear, apple, garlic, ginger, and bell pepper in the sterilized glass jar. And pour the brine to it. 8. After resting it at room temperature for a day, store it in the fridge. (tip. It’s recommendable to consume it within 1~2 months.) (tip. Since kimchi creates gas while being fermented, if a glass jar is used, don’t seal it. You can leave it half-open, and seal it before you store it in the fridge.) Style a Dish. [ W TABLE ] APP : https://wcuisine.app.link/cvAAhDkwvX FACEBOOK : facebook.com/wtableofficial INSTAGRAM : @wtable_official @wtable_store EMAIL : [email protected] - Downloading and secondary editing of this video is prohibited. © 2021 by W TABLE. All rights are reserved. #kimchi#vegankimchi#koreankimchi