朝鲜辣白菜

 

朝鲜辣白菜

 

这次的辣白菜其实味道和以前做的差别不大,不过这次我多用了一味调料,就是糖浆。也许是我放的不多的缘故吧,吃的时候没怎么觉得和以前做的在味道上有什么不同。

材料:朝鲜辣白菜

1 棵白菜,1 个萝卜,100-150 克朝鲜辣椒粉,1 块姜,1 头蒜,1-2 大勺盐,1 大勺糖浆。

做法:

1、萝卜削皮,然后切(刨)片。

2、白菜剥去两层老叶子,其余的切成块(片)。朝鲜辣白菜

3、姜削皮,蒜剥皮,然后一起打成末。

材料图中的姜我用了一半。

4、辣椒粉、盐、糖浆和姜蒜末一起混合,加上一点冷水调成浓稠的调料糊。

辣椒粉的量不必很严格,朝鲜辣椒粉一点都不辣,影响的只是卖相。朝鲜辣白菜

盐的用量看你的口味,和普通炒菜的量差不多就行。

5、把调料糊和白菜、萝卜一起拌匀,静置一个小时左右,让菜略微变软。

6、把腌好的菜装入容器,放入冰箱冷藏。

其实拌匀的菜就可以直接吃了,不过不够入味。我个人比较喜欢腌两、三天之后再开始吃,不过,两、三个星期之后就味道就过了。

有一点要注意,就是朝鲜辣椒粉的颜色很难清洗,所以操作的时候尽量不用用塑料容器。我一般会用金属或者玻璃的器皿。

 

朝鲜辣白菜

 

Korean Kimchi with Napa Cabbage and Daikon

 

Korean Kimchi with Napa Cabbage and Daikon

 

Kimchi is a traditional Korean side dish made of vegetables. There are hundreds of different kimchi, in varieties of vegetables and flavors. This one is my favorite one, I make it several times every year.

Ingredients:Korean Kimchi with Napa Cabbage and Daikon

1 medium napa cabbage*, 1 medium daikon*, 1 whole garlic, 1 piece of ginger root*, 100-150g Korean chili pepper powder, 1-2 tbsp salt, 1 tbsp corn syrup.

Method:

Korean Kimchi with Napa Cabbage and Daikon1. Peel daikon, then slice it, chop to bite size.

2. Peel off two layers of napa cabbage from side, then chop rest to bite size.

3. Peel garlic and ginger root, mince well.

I used half of the ginger root shown in the picture.

4. Mix chili pepper powder, salt and syrup, and minced garlic and ginger, then add some cold water, mix together to get very thick seasoning batter.

Korean Kimchi with Napa Cabbage and DaikonDon’t be scared of the chili pepper powder, it’s not hot at all.

5. Mix the mixture and vegetables, set aside for about one hour to let the vegetable sweating a little bit.

Make sure you got gloves on, the chili pepper powder is not spicy, but does has some magic color which is hard to get rid of. So you might want to use glass or medal container instead of plastic one.

6. Put kimchi in a container, cover with lid then keep it refrigerated. Korean Kimchi with Napa Cabbage and Daikon

You can serve kimchi immediatly if you want to, but I recommend you wait for at least 24 hours to let it get richer on flavor. But don’t keep it too long. After several weeks, the flavor would turn too old, won’t be that good to serve as side item. If you don’t want to throw it away, you can cook with it.

Here are the pictures of Korean chili pepper powder:

Korean Chili Powder          Korean Chili Powder

 

*Below are some links from wiki, hopefully they’ll help you understand this dish better:

Kimchi: http://en.wikipedia.org/wiki/Kimchi

Napa: http://en.wikipedia.org/wiki/Napa_cabbage

Daikon: http://en.wikipedia.org/wiki/Daikon

Ginger: http://en.wikipedia.org/wiki/Ginger