雲南泡菜Yunnan kimchi


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一起跟著做! 鼓勵作者

滿口生津的美食背後總有它的故事。98年上培訓班夜課,餓得慌,沒零食咋辦?坐在後排吃一口秀花剛剛做好的泡菜最好,殊不知一開蓋酸辣氣味四溢,幾乎全班同學都轉過頭來,就這樣害得我整晚挨餓。
Such good thing was inspired by Rose. The right fermentation time gives crunchy quality, not soggy or limp.

份量
10 人份
時間
180 分鐘
食材
大娃娃菜cabbage
3棵pcs
粗鹽coarse salt
50克g
薑ginger
2湯匙tbs
蒜頭garlic
5辦pcs
紫天椒chilli
2個pcs
辣醋椒P. chilli
3湯匙tbs
紅椒粉paprika
1茶匙tsp
紹酒Chinese wine
1湯匙tbs
幼鹽fine salt
1茶匙tsp
  • 1
    選購每個約500克重的大娃娃菜,沖洗乾淨; Clean thoroughly the cabbage.
  • 2
    掰開浸泡10來分鐘; Peel each single leaf, soak in salted water for 10 mins.
  • 3
    用潔淨的手掰細; Break with clean hands into smaller pieces.
  • 4
    準備好醃料; Prepare the marinades as shown.
  • 5
    加鹽,用手混合,使勁揣至軟; Add coarse salt, mix hard with hands till tender.
  • 6
    除了紹酒,加入砧板上所有材料; Besides Chinese cooking wine, add in all marinades on the chopping board.
  • 7
    密封罐洗徹底洗乾淨,燙熱水,不能沾油。一邊入罐一邊擠壓; Again clean a big jar that's able to hold these pickles, press while putting in bit by bit.
  • 8
    把菜下邊的液體也倒進去,只需要蓋面就行,加入紹酒,上面撒幼鹽; Pour the liquid in so as to just cover the pickles. Add wine. Sprinkle fine salt on top.
  • 9
    扣上扣密封,置於陰暗處4-5晚(冬天需時較長);星期二跟星期六的對比。 Seal it in dim place for 4-5 nights (rather long in winter). Before and after (4 nights).
  • 10
    裝在小罐子裡冷藏保存,甚至可以送禮; Divide the whole into smaller cans, place in the fridge for 2 nights.
  • 11
    這就叫開胃! It's really a good side dish.
  • 12
    吃烏冬的時候佐上幾片特別生津。 So accomplished by adding some sour element to the noodles!
  • 13
    配檸檬紅茶吃特別有滋味! Lemon tea tastes good!
小撇步

最好用大一點的罐子,發酵產生的氣體會膨脹。記住要超乾淨。
It's better to have a bigger jar as the air thus produced during fermentation process will expand.

2017/07/22 發表 708 瀏覽
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