Tradisional kimchi ala Resep Bunda. How To Make Easy Kimchi at Home. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria.

Tradisional kimchi The history of kimchi goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. Bunda dapat menyiapkan Tradisional kimchi dengan menggunakan 19 bahan dalam 7 langkah kerja. Di bawah ini merupakan prosedurnya.

Bahan yang harus disiapkan untuk membuat Tradisional kimchi yang nikmat

  1. Bahan :
  2. 1 buah sawi putih
  3. 10 buah daun bawang merah
  4. 1 buah lobak putih
  5. 1 buah wortel (saya skip karna lupa beli)
  6. 3 sdm garam halus
  7. Bahan A :
  8. 2 gelas air
  9. 4 sdm tepung ketan (tepung terigu atau tepung beras juga bisa)
  10. 4 sdm gula pasir
  11. Bahan B :
  12. 3 sdm cabe bubuk
  13. 1 sdm kecap ikan
  14. 1 sdt air jeruk nipis / cuka
  15. Bahan C :
  16. 1 buah bawang bombay (cincang kasar)
  17. 4 siung bawang putih
  18. 1 ruas jahe
  19. 1 sdt ebi kering (halus)
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But this dish is so common that most Koreans simply call it "kimchi." The variety we're making today is an Easy, Fast Kimchi recipe or Mak Kimchi… In other words, it's already cut up and ready to shovel into your mouth. Unlike what is usually just called 'kimchi' which is whole heads of napa cabbage smeared with the kimchi paste and allowed to ferment all wrapped up. Easy Kimchi A simplified version of traditional Korean kimchi that anyone can pull off! From Erica Kastner of Buttered Side Up.

Cara Kerja membuat Tradisional kimchi:

  1. Potong sesuai selera sawi putih nya dan lumuri 2 sdm garam hingga merata.. taruh wadah diamkan hingga layu.. lalu bilas dengan air sampai bersih.
  2. Potong lobak memanjang berbentuk korek api.. taburi 1 sdm garam.. taruh wadah diamkan 10menit.. lalu bilas dengan air sampai bersih.
  3. Campur bahan A ke panci dan didihkan sampai kental seprti bubur.. setelah itu dinginkan.
  4. Blender bahan C hingga halus.. sisihkan.
  5. Campur bahan A, B dan C setalah itu aduk merata.. setelah tercampur semua masukkan ke wadah tertutup atau panci.. diamkan ke suhu ruang 12jam…
  6. Setelah 12 jam lihat kimchi kalo sudah juicy dan tekstur air berbusa berarti kimchi sudah jadi.. simpan dikulkas supaya awet…
  7. Dan siap dinikmati..masitge deusey (selamat menikmati) πŸ˜‹πŸ˜‹πŸ˜‹πŸ΄.
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Traditional Kimchi This recipe, from chef Esther Choi's grandmother, calls for a few crucial ingredients. It starts with sweet rice flour, which is cooked down into a kind of glue. This kimchi uses the whole cabbage leaf, which makes it more labor-intensive than the other ones on my website, because you'll need to take time to spread the spicy paste leaf by leaf. It's more work, but this is the traditional style and if you can make this kind of kimchi well, you can consider yourself good at Korean cooking. Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi.

Demikian cara membuat Tradisional kimchi Resep Bunda Selamat mencoba πŸ™‚

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