韓式泡菜
韓國的泡菜時間久了會變酸，但那並不是壞掉的臭酸，而是經過發酵後的酸，泡菜還是可以吃，而且經過發酵過後的泡菜，含有益人體的乳酸，吃了對身體很有益處呢！
(最近氣溫約20度左右,放在室溫第四天發酵完成就可食用了,其餘都要收到冰箱冷藏,隨著時間越久,味道會漸漸變更酸.這次做的很成功.很受到家人讚賞)
份量
10
人份
時間
30
分鐘
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![[A] 淹大白菜
(洗淨大白菜切大塊淹鹽(2%)四小時後,用冷開水漂洗後,擠乾.)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
1A 淹大白菜 (洗淨大白菜切大塊淹鹽(2%)四小時後,用冷開水漂洗後,擠乾.) -
2煮B 糯米糊,小火煮滾後放涼.
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3C 將[蔥6枝,青蒜3支,韭菜12支切段,蘿蔔切絲(紅1杯,白3杯)]並加入韓國辣椒粉備用.
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4D 打碎(薑一小塊,蒜約12粒,洋蔥1/3顆,魚露3/4杯)
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5將B+C+D拌勻試味道可再調味. 將A再加入混勻.
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6裝入罐中存入冷藏等待發酵.約一週後即可食用.
![[A] 淹大白菜
(洗淨大白菜切大塊淹鹽(2%)四小時後,用冷開水漂洗後,擠乾.)](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/269143/a289dbd3c83a9168.jpg)
![煮[B] 糯米糊,小火煮滾後放涼.](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/269161/aadff6f66a40d916.jpg)
![[C] 將[蔥6枝,青蒜3支,韭菜12支切段,蘿蔔切絲(紅1杯,白3杯)]並加入韓國辣椒粉備用.](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/269144/31aeb79c0f2b54fe.jpg)
![[D] 打碎(薑一小塊,蒜約12粒,洋蔥1/3顆,魚露3/4杯)](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/269147/cd0ac0fa7f89f773.jpg)
![將[B]+[C]+[D]拌勻試味道可再調味.
將[A]再加入混勻.](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/269146/6e15589db0e8e6b4.jpg)
小撇步
參考來:https://www.youtube.com/watch?v=0sX_wDCbeuU&feature=fvw
以量米杯為測量單位
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