Putting the bag in the jar will ensure that the vegetables stay submerged in the brine and don't get moldy or yeasty. Not Helpful 10 Helpful I suppose you could heat it in a frying pan, but you may kill the healthy bacteria inside the kimchi. Not Helpful 3 Helpful Not Helpful 6 Helpful You can use boiled river stones as weights to keep the kimchi submerged in the brine.
Yes, but it will change the consistency and flavor of the kimchi. Not Helpful 4 Helpful No, regular red pepper will be too spicy and carries a much different flavor than Korean chili powder. Not Helpful 3 Helpful 9. You can use radishes, round cabbage, perilla leaves, lotus roots, and ginger. Pretty much any crisp, crunchy, leafy root vegetable could be made into kimchi. Not Helpful 0 Helpful You can usually tell that the kimchi is no longer fresh when the vegetables become mushy and the brine develops bubbles.
Not Helpful 5 Helpful You can use metal utensils while preparing the food, just not when storing them, especially if the fermenting process is used. Not Helpful 1 Helpful 9. Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube.
You can use this recipe to prepare a variety of other vegetables, such as turnips and peppers, as well as raw fish. Helpful 7 Not Helpful 0. For raw fish, cut tilapia fillets into strips.
Soak the fish in a solution of vinegar for at least 30 minutes, and squeeze the fish every 5 minutes to release the water. Then rinse the fish in water and squeeze the moisture out. Follow the rest of recipe as is. Helpful 0 Not Helpful 1. Submit a Tip All tip submissions are carefully reviewed before being published.
Helpful 6 Not Helpful 0. Related wikiHows How to. How to. More References 3. About This Article. Co-authored by:. Co-authors: Updated: May 6, Categories: Korean Dishes. Bahasa Indonesia: Membuat Kimchi. Nederlands: Kimchi maken. Thanks to all authors for creating a page that has been read , times. Reader Success Stories Genny Aug 5. More reader stories Hide reader stories. Did this article help you?
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Richard Portman Oct 20, I like to make a pickle of cauliflower, red cabbage, and a few dried chilis, but I can never remember how much salt to use. More success stories Hide success stories. By signing up you are agreeing to receive emails according to our privacy policy. Follow Us. Select personalised content.
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Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. These choices will be signaled globally to our partners and will not affect browsing data. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of microorganisms which confer a health benefit to the host.
Eating kimchi can be a healthful way to include more vegetables and probiotic microorganisms in the diet. Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and monitoring temperatures to foster the growth of Weisella species, Lactobacillus species, and other bacteria contributing to the fermentation process.
Kimchi is a fermented vegetable condiment, traditional to Korean cuisine. Season will impact vegetable size and quality, as well as time needed for fermentation. Look for light-green Napa cabbage with compact, elongated heads that feel heavy for size.
In summer, Napa cabbage may be softer and ferment faster; while in winter, Napa cabbage may be firmer and need more time to ferment.
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