Youtor
Making kimchi
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=IeBR91ypxk4
Full recipe here: http://www.maangchi.com/recipes/kimch... • How to Make kimchi and kaktugi (radish kimchi) • Ingredients: • 2 medium size napa cabbages and 2 Korean radishes, salt, sweet rice flour, sugar, water, 4-6 cups of hot pepper flakes, fish sauce, white onion, fresh garlic, ginger, green onions, Asian chives, fresh oysters (optional) • How to handle cabbages and radish: • 1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves. • 2. Soak each piece in cold water and sprinkle some salt (about ½ cup of salt per 1 medium size cabbage), and then set it aside for 2 hours. • *tip: the stems should get more salt than the leaves • 3. Skin 2 radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too. • 4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well. • 5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk. • *the total salting process will take 4 hours • 6. Rinse the salted cabbage and radish with cold water 3 times. • Making kimchi paste: • Make porridge • 1. Put ½ cup of sweet rice flour (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly. • 2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down. • 3. Place the cold porridge into a big bowl. Now you will add all your ingredients one by one. • 4. Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced onion • *tip: it's much easier to use a food processor. • 5. Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish. • 6. Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can't eat them.) • 7. Mix all ingredients well and your Kimchi paste is done. • 8. Are you ready to spread our paste on the leaves and make your kaktugi? • I recommend you wear rubber gloves so that you don't irritate your skin. • 9. Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands. • Put it into an air- tight sealed plastic container or glass jar. • Mix your leftover paste with your radish cubes (this is kaktugi). • That's all! • You can eat it fresh right after making or wait until it's fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator. • How do you know it's fermented or not? • One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it's already being fermented.
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