Nabak Kimchi (Vizes, Enyhén Csípős Kimchi)
A nabak kimchi, egy koreai vizes, enyhén csípős kimchi, a koreai étkezések elengedhetetlen része. A vizes kimchi könnyed, friss és egy kicsit csípős, tökéletes a tavaszi és nyári hónapokban. Az étel gazdag probiotikumokban, és rendkívül frissítő. A nabak kimchi az egyik legnépszerűbb koreai étel, amelyet gyorsan el lehet készíteni, és könnyen variálható a különböző fűszerekkel és zöldségekkel.
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Elkészítési Lépések
1
Cut the napa cabbage, daikon radish, and carrot into thin slices or strips. Place them in a large mixing bowl.
Make sure the vegetables are evenly sliced for consistent texture.
2
Sprinkle the chopped vegetables with coarse sea salt and massage the salt into them. Let the mixture sit for 1-2 hours to release water.
Massage gently to ensure the salt evenly distributes, helping to draw out moisture from the vegetables.
3
Rinse the salted vegetables thoroughly under cold water to remove excess salt and drain them well.
Ensure the vegetables are well-drained to avoid an overly salty kimchi.
4
Grate the garlic and ginger, and mix them with Korean red pepper flakes (gochugaru), fish sauce, and sugar to form a thick paste.
Adjust the amount of gochugaru for your preferred spice level.
5
Add the garlic-ginger paste to the rinsed vegetables and toss them together to ensure even coating.
Make sure the paste is evenly distributed over the vegetables for a uniform flavor.
6
Transfer the kimchi mixture into a clean jar or container, pressing it down to remove air pockets.
Leave some space at the top of the jar to allow for the kimchi to expand during fermentation.
7
Pour water over the vegetables, ensuring they are fully submerged in the liquid. Cover the jar loosely.
Make sure the vegetables are submerged to prevent spoilage.
8
Let the nabak kimchi ferment at room temperature for 1-2 days. After fermentation, store it in the refrigerator.
The longer the kimchi ferments, the more intense the flavor will become.
