做法
- 把白菜从根部纵向对半切。每半再切四份。把粗盐深深抹在每片叶子之间,尤其是白色梗。切面朝下放入大碗,加200毫升水。静置4小时,每小时翻一次。白菜应能弯而不断。
- 把腌过的白菜在冷水中冲洗三次去除多余盐。在漏勺中沥30分钟。
- 做米糊:在小锅中把糯米粉与冷水搅匀。煮沸,搅拌;煮2分钟至油亮布丁状。冷却。
- 做泡菜酱:把冷却的米糊、辣椒粉、鱼露、腌虾、大蒜、姜、梨泥、洋葱泥和糖混合。搅成浓红酱——戴手套;辣椒粉染色刺激皮肤。
- 把酱与萝卜丝和切段葱拌匀。在每片白菜叶之间塞慷慨的一把,从外叶向内做。不要吝啬——泡菜风味需要慷慨涂抹。
- 把抹好的白菜紧紧装入玻璃或陶瓷容器,按压使叶子浸没在析出的盐水中。盖好室温静置24到48小时,然后冷藏。最佳食用从1周开始持续2个月。泡菜会从生菜般鲜亮变成酸臭复杂。
Common questions
Can 白菜泡菜 be made ahead?
白菜泡菜 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is 白菜泡菜 spicy?
白菜泡菜 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 白菜泡菜 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 白菜泡菜 to make at home?
白菜泡菜 sits at intermediate difficulty — total time about 240 minutes. The ingredients are not unusual but the timing requires attention.
Can 白菜泡菜 be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Kimjang——秋季共同制作泡菜的仪式——2013年被联合国教科文组织列入非物质文化遗产名录。一户人家过去周末做100多颗白菜过冬;现代公寓居民买祖母或专业店,但配方极个人,因地区而异。北方(平壤)泡菜辣椒少、汤水清;全罗道泡菜鱼露多、深沉浓烈;首尔风格是全球化所知的中间地带。陈泡菜(mukeun-ji)用于烹饪;新泡菜(geotjeori)用于生吃。
