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It’s kimchi day 🇰🇷 I usually make kimchi every two months or so and if you’ve never fermented anything kimchi is a great starting point. It’s really hard to mess up. Below is my normal kimchi recipe, this time I changed it a little bit since I had green garlic to use up! Another thing I changed is I used to make a paste from glutenous rice flour and add it to the shrimp paste, but now I just add enough gochugaru to thicken it up. Something I saw @johnnykyunghwo do and I like it. And it’s one less step. Ingredients: 1 large head Napa cabbage 1 Korean radish (may be labeled mu or use daikon) 1 Asian pear 1 small head garlic (6-8 cloves) 2 inch piece ginger 1/4 c Chinese chives (I used green garlic) 1 bunch green onions 1/4 c dried shrimp ( or saeujeot) 4 tbsp fish sauce (or to taste) 3/4 c gochugaru 1/2 c coarse salt ( I used kosher salt) Directions: Divide your cabbage into quarters leaving the root intact for the moment and rinse under cold water. In a bowl separate the leaves and salt pretty heavily more so at the root end and thick part of the leaves. Let sit cut side down for one hour to drain them flip and let sit for 1 more hour. When the times up rinse well and try to remove most of the salt, let drain cut side down until the next step. Cut your radish, and chop your green onions and chives. Doesn’t need to be pretty but practice your knife work if you want. In a food processor add your shrimp, pear, garlic, and ginger pulse into a paste, Add your chili flakes and fish sauce and let sit for a minute or two until the chili flakes plump up. Add your veggies and Mix well. At this point taste it and make any adjustments (fish sauce) when you’re satisfied cut the root and a little bit of the core from the cabbage and rub the paste in between the leaves completely covering. Pack tightly into a mason jar, or a bpa free plastic container making sure totally submerged. Let sit at room temp either overnight or up to 1 week. If you do let it go longer make sure to open the container to let excess gas out and repack. The longer you let it ferment the more sour it will be. #food #ferment #kimchi
Duration: 65 sPosted : Fri, 05 Apr 2024 16:16:49Views
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