Kimchi

Resipi Kimchi ni saya terjumpa dalam sebuah novel semasa "discharging" novel tersebut. entah siapa tuan punya yang rajin menyalin resipi ini, saya tak tahu. Tu yang tetibe je terfikir nak jadikan topik Kimchi sebagai entry blog ini.

 Kimchi.. uuu.. cam best jer..

Bagi peminat Korea, semestinya sentiasa melihat bagaimana orang-orang Korea memakan Kimchi.. Disini ada 2 resipi bagaimana hendak membuat Kimchi.. Saya belum lagi pernah mencubanya sebab untuk membuat Kimchi ini memerlukan serbuk cili khas, tapi tak tahu la jika serbuk cili Baba's tu boleh guna ke x?..

 serbuk cili Baba's.. boleh ke?

Nie la serbuk cili yang saya maksudkan tu..

cara-caranya:

-kobis cina@sawi putih = 1 ikat

-Serbuk cili (korea)

-2 batang daun bawang (dipotong: 2 inci)

-bawang besar = 1 biji

-bawang putih = 5 ulas

-halia = 1 (sebesar ibu jari)

-garam = 2 sudu besar

-ajinomoto = ikut citarasa

-gula = 1 sudu kecil

1) mula-mula: bawang besar, bawang putih dan halia diblender.

2) jangan ceraikan kubis.

3) masukkan garam dalam air, rendam kubis dalam air garam (tindan dengan pinggan sampai betul-betul kubis itu tenggelam) selama 2@3 jam.

4) cuci kobis tadi sampai bersih (hilang air garam)

5) campurkan kesemua ramuan yang lain

6) sapu pada kobis, layer by layer

7) simpan dalam bekas kedap udara dalam peti ais.

Tapi kan cara yang atas tadi cam meragukan jer.. xpe2.. yang bawah nie ada satu lagi caranya nak membuatnya.

(thanks to: http://henrikchoi.blogspot.com/2010/07/kimjang-special-kimchi-making-event.html)

Servings:

Makes 1 1/2 Quarts

Notes:

The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can`t find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.

Ingredients:

3 tablespoons plus 1 teaspoon pickling salt 6 cups water

2 pounds Chinese (Napa) cabbage, cut into 2-inch squares

6 scallions, cut into 2-inch lengths, then slivered

1 1/2 tablespoons minced fresh ginger

2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)

1 teaspoon sugar

Instructions:

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Sesiapa yang dah cuba.. kongsi-kongsi la k..

hehe.. (^_^)