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This is an improved, easier-to-make vegan kimchi recipe. Instead of the traditional method of salting and rinsing the cabbage, this version utilizes sun-drying to concentrate flavors and reduce salt waste. The recipe is cleverly designed so that all ingredient quantities are based on the weight of the napa cabbage after it has been dried, making it simple to scale.
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Quarter the napa cabbage and sun-dry it for 12-24 hours, then weigh it. → Blend apple, onion, ginger, and garlic into a paste. → Mix the paste with Korean chili pepper, salt, sweetener, kombu, ground dried shiitake, and chopped chives. → Chop the dried cabbage, combine it with the paste, and mix thoroughly by hand. → Pack the kimchi into airtight containers and let it ferment at room temperature for about a day before refrigerating.
Quarter the napa cabbage and sun-dry it for 12-24 hours, then weigh it. → Blend apple, onion, ginger, and garlic into a paste. → Mix the paste with Korean chili pepper, salt, sweetener, kombu, ground dried shiitake, and chopped chives. → Chop the dried cabbage, combine it with the paste, and mix thoroughly by hand. → Pack the kimchi into airtight containers and let it ferment at room temperature for about a day before refrigerating.
This is an improved, easier-to-make vegan kimchi recipe. Instead of the traditional method of salting and rinsing the cabbage, this version utilizes sun-drying to concentrate flavors and reduce salt waste. The recipe is cleverly designed so that all ingredient quantities are based on the weight of the napa cabbage after it has been dried, making it simple to scale.
Cut the napa cabbage lengthwise into quarters.
Prepare a hanging basket by lining it with cloth and attaching twine for hanging.
Place the quartered napa cabbage into the prepared basket.
Sun-dry the napa cabbage for half a day to a full day (about 12-24 hours) to remove excess moisture.
After sun-drying, bring the cabbage inside and weigh it to determine the base weight for all other ingredients. In the video, it weighs 2500g.
Sun-drying the cabbage is a key step that replaces traditional salting, concentrating the cabbage's flavor and reducing water content without excessive salt.
All ingredient quantities are calculated as percentages of the napa cabbage's weight *after* it has been sun-dried. This allows for easy recipe scaling.
The spiciness can be adjusted by varying the amount of Korean chili pepper from 1% to 4% of the cabbage weight.
This is a vegan recipe, using kombu and dried shiitake for umami instead of fish sauce or shrimp paste.
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