好吃的韩国泡菜必须先煮一锅好味道的辣椒糊。
中文食谱请往下阅读。
English recipe, please click HERE - Korean Kimchi (Chilli Paste)
手工韩国泡菜 – 辣椒糊
材料一览
1. 水240g
2. 梨汁240g
3. 糯米粉 2汤匙
4. 黄糖 2 汤匙
5. 蒜头 100g
6. 洋葱 30g
7. 老姜 10g
8. 咸虾酱 60g
9. 鱼露 适量
10. 岩盐 适量
11. 韩国辣椒面 适量
制作步骤
1. 在锅里混合材料1-4，搅拌均匀备用。
2. 将步骤1的酱料煮至冒泡，留意火势，不可煮焦。不时搅拌，直到酱料浓稠，颜色呈半透明。
3. 熄火，放凉备用。
4. 将材料6-10放入搅拌机，搅成泥备用。
5. 酱料放凉后，加入步骤4的材料和辣椒面，搅拌均匀。
6. 辣椒糊完成了，现在你可以参考泡菜的制法，制作道地的手工韩国泡菜了。
观看泡菜的制作过程，请点击视频：
预祝你成功！
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Q&A
Korean Kimchi - Chilli Paste
1. Fermented shrimp with brine - what is this?
Korean has their own fermented shrimp with brine, named saeujeot. You may get this from Korean grocery store. In any event you are desperate but cannot get hold of the saeujeot, use local cincalok.
2. Which type of pear do I use to get pear juice?
Most of the China pears you normally see in local supermarket can be used, the green skin type not suitable though. If really desperate, that means forgotten to buy but really want to make, substitute with water. The pear juice will help the fermentation as well as better in flavour, just for your information.
3. How long do I ferment in room temperature?
The first stage of fermentation will be in room temperature, our weather is hot and humid hence I only keep it overnight, then I put into fridge to wait for another 2-3 days. Just for your reference.