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Mana Mana
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Hey Mr Cabbage
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What do you want to be when you grow up?
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I want to be a Kimchi !
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Hello
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I am Nicole
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Welcome to Red Panda Cooking.
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Today, we will be cooking a popular Korean national dish.
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Kimchi
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There are over 180 types of kimchi.
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Today we will be cooking the most well known kimchi
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in the whole world.
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Napa Cabbage Kimchi.
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I don't really like too spicy food.
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So that's the great thing about cooking at home.
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We get to adjust the level of spiciness,
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sweetness or saltiness of our food.
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Let's not keep Mr Cabbage waiting.
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Let's make Mr Cabbage
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dream come true.
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Oh my god.
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Mr Cabbage.
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You are tough.
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Gosh....huh
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Tear into half.
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Cut into half again
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Cut off the tip.
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Cut the inner half into bite size.
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For the outer layer of the cabbage,
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cut it into half first.
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Mix 2 liter of water with 350 ml of salt.
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Mix until the salt dissolves.
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Make sure the cabbage is fully submerge.
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Soak for 45 minutes.
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Flip the cabbage and soak for another 45 minutes.
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Let's prepare the rest of the vegetables.
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Cut the radish into matchsticks.
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There. Half a radish.
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Cut the carrot diagonally.
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I am shredding the carrot with a mandolin slicer.
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Be careful towards the end.
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I use the end for cooking chicken stock.
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The carrot is lesser than the radish.
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Remove the tip.
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Cut the spring onion into whatever length that you like.
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Kimchi paste
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Heat on low fire.
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All the ingredients required are always listed in the description box below.
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When it is done set aside to cool down.
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We need to blend these ingredients.
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Cut the onion and pear into small pieces.
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If your blender is not powerful,
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add 2 tbsp of water to make it easier to blend.
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Blend until smooth.
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Add 8 tbsp of korean red pepper flakes.
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I am using the mild version.
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There is a more spicy version.
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Mix well.
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Taste
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Add more chili flakes if you want it to be more spicy.
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Add all the paste.
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Mix well.
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Bend the cabbage alittle.
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If it doesn't break easily, it is ready.
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Drain the water.
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Wash the cabbage thoroughly until it is slightly salty.
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Taste to see if it is too salty.
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*crunhcy sound*
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Squeeze the cabbage to get rid of more water.
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Add all the cabbage.
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Mix well.
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Put the kimchi into a clean and dry container.
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Leave some space at the top.
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Leave the kimchi in a cool and dark place to let it ferment.
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It's summer all year round in Singapore.
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In colder countries,
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the fermentation process will take longer.
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Just taste every few hours.
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If it is sour enough for you, it's ready.
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Press gently to submerge the kimchi.
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I don't make too much kimchi,
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because my fridge is too crowded.
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*Whispering* Quiet. Someone is coming.
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Coast Clear.
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Congratulation Mr Cabbage!
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Your dream came true.
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I am no longer Mr Cabbage.
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Call me....
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Mr Kimchi
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I like to sprinkle some sesame seed.
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Healthy and delicious.
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Yummy
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Not too Spicy.
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Thank You.
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And see you in 2 weeks time.