RESEP KIMCHI RUMAHAN NEMENIN NGE-DRAKOR
Kimchi Sawi Putih Rumahan
Homemade Kimchi
Bahan
Paste bumbu kimchi (haluskan ) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang bagian pangkal sawi putih, belah menjadi empat, lalu potong-potong (jangan terlalu kecil atau terlalu besar).
- Taburi sawi dengan garam secara merata sambil diremas-remas hingga layu dan mengeluarkan air; diamkan minimal 1 jam (lebih baik 2 jam).
- Sambil menunggu, potong lobak menjadi korek api (julienne), potong wortel dengan cara yang sama, dan iris tipis daun bawang.
- Haluskan bawang putih, sedikit bawang bombay, dan pir (tanpa biji) hingga lembut.
- Campurkan bumbu halus tadi dengan madu, bubuk penyedap (sasa), gochujang/gochugaru, gula, dan fish sauce hingga menjadi pasta bumbu kimchi.
- Tiriskan sawi yang sudah digarami, lalu bilas 2-3 kali hingga air bilasannya bening dan rasanya tidak terlalu asin, kemudian peras airnya.
- Kenakan sarung tangan, campurkan sawi dengan lobak, wortel, daun bawang, dan kucai (jika pakai), lalu tambahkan pasta bumbu kimchi; aduk dan uleni pelan hingga tercampur rata.
- Masukkan kimchi ke dalam toples kaca bersih (hindari wadah logam), padatkan tanpa terlalu penuh agar cairannya naik menutupi sayuran.
- Tutup toples dengan tisu dapur atau kain berpori (jangan rapat kedap udara) agar gas fermentasi bisa keluar; simpan di tempat gelap bersuhu ruang.
- Fermentasikan minimal 3-4 hari di suhu ruang (bisa sampai 10 hari untuk rasa yang lebih kuat), cicipi secara berkala, lalu simpan di kulkas begitu rasanya sesuai selera; gunakan sendok bersih setiap kali mengambil agar awet.
Ingredients
Kimchi paste (blend):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim the base of the napa cabbage, quarter it, then cut into pieces (not too small, not too big).
- Salt the cabbage generously, massaging it in, until it wilts and releases liquid; let it sit for at least 1 hour (2 hours is even better).
- Meanwhile, cut the daikon into matchsticks (julienne), julienne the carrot the same way, and thinly slice the scallion.
- Blend the garlic, a little onion, and pear (seeds removed) until smooth.
- Combine the blended mixture with honey, seasoning powder (sasa), gochujang/gochugaru, sugar, and fish sauce to make the kimchi paste.
- Drain the salted cabbage, rinse it 2-3 times until the rinse water runs clear and it's no longer too salty, then squeeze out the excess water.
- Wearing gloves, mix the cabbage with the daikon, carrot, scallion, and chives (if using), then add the kimchi paste; toss and gently massage until evenly coated.
- Pack the kimchi into a clean glass jar (avoid metal containers), pressing it down without overfilling so the released juice rises to cover the vegetables.
- Cover the jar with a paper towel or porous cloth rather than sealing it airtight, so fermentation gases can escape; store in a dark spot at room temperature.
- Ferment for at least 3-4 days at room temperature (up to 10 days for a stronger flavor), tasting along the way, then refrigerate once it tastes the way you like; always use a clean spoon to scoop it out so it keeps longer.
Cook Mode
RESEP KIMCHI RUMAHAN NEMENIN NGE-DRAKOR
RESEP KIMCHI RUMAHAN NEMENIN NGE-DRAKOR
Bahan
Paste bumbu kimchi (haluskan ) :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang bagian pangkal sawi putih, belah menjadi empat, lalu potong-potong (jangan terlalu kecil atau terlalu besar).
- Taburi sawi dengan garam secara merata sambil diremas-remas hingga layu dan mengeluarkan air; diamkan minimal 1 jam (lebih baik 2 jam).
- Sambil menunggu, potong lobak menjadi korek api (julienne), potong wortel dengan cara yang sama, dan iris tipis daun bawang.
- Haluskan bawang putih, sedikit bawang bombay, dan pir (tanpa biji) hingga lembut.
- Campurkan bumbu halus tadi dengan madu, bubuk penyedap (sasa), gochujang/gochugaru, gula, dan fish sauce hingga menjadi pasta bumbu kimchi.
- Tiriskan sawi yang sudah digarami, lalu bilas 2-3 kali hingga air bilasannya bening dan rasanya tidak terlalu asin, kemudian peras airnya.
- Kenakan sarung tangan, campurkan sawi dengan lobak, wortel, daun bawang, dan kucai (jika pakai), lalu tambahkan pasta bumbu kimchi; aduk dan uleni pelan hingga tercampur rata.
- Masukkan kimchi ke dalam toples kaca bersih (hindari wadah logam), padatkan tanpa terlalu penuh agar cairannya naik menutupi sayuran.
- Tutup toples dengan tisu dapur atau kain berpori (jangan rapat kedap udara) agar gas fermentasi bisa keluar; simpan di tempat gelap bersuhu ruang.
- Fermentasikan minimal 3-4 hari di suhu ruang (bisa sampai 10 hari untuk rasa yang lebih kuat), cicipi secara berkala, lalu simpan di kulkas begitu rasanya sesuai selera; gunakan sendok bersih setiap kali mengambil agar awet.
Ingredients
Kimchi paste (blend):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Trim the base of the napa cabbage, quarter it, then cut into pieces (not too small, not too big).
- Salt the cabbage generously, massaging it in, until it wilts and releases liquid; let it sit for at least 1 hour (2 hours is even better).
- Meanwhile, cut the daikon into matchsticks (julienne), julienne the carrot the same way, and thinly slice the scallion.
- Blend the garlic, a little onion, and pear (seeds removed) until smooth.
- Combine the blended mixture with honey, seasoning powder (sasa), gochujang/gochugaru, sugar, and fish sauce to make the kimchi paste.
- Drain the salted cabbage, rinse it 2-3 times until the rinse water runs clear and it's no longer too salty, then squeeze out the excess water.
- Wearing gloves, mix the cabbage with the daikon, carrot, scallion, and chives (if using), then add the kimchi paste; toss and gently massage until evenly coated.
- Pack the kimchi into a clean glass jar (avoid metal containers), pressing it down without overfilling so the released juice rises to cover the vegetables.
- Cover the jar with a paper towel or porous cloth rather than sealing it airtight, so fermentation gases can escape; store in a dark spot at room temperature.
- Ferment for at least 3-4 days at room temperature (up to 10 days for a stronger flavor), tasting along the way, then refrigerate once it tastes the way you like; always use a clean spoon to scoop it out so it keeps longer.
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