做法
- 白菜从中心纵向对半切开,再各切成四瓣。粗盐均匀抹在每片叶子之间,尤其是白色叶帮。放入大盆,加200毫升水。腌制4小时,每小时翻面一次。
- 在冷水中彻底冲洗腌好的白菜。沥水30分钟。
- 煮糯米糊:小锅中将糯米粉与冷水搅匀。煮沸,边搅拌煮2分钟至呈布丁状。放凉。
- 调泡菜酱:将冷却的糯米糊、辣椒粉、磨碎的鱼干、蒜、姜、梨蓉、洋葱蓉、鱼露和糖混合,搅成浓稠的酱。
- 酱与萝卜丝、韭菜段拌匀。从外向内将酱满满塞入每片白菜叶之间。
- 将抹好酱的白菜紧紧装入玻璃或陶瓷罐,压实使叶子浸入腌汁。盖好,室温静置24小时,然后冷藏。最佳食用期从第1周开始。
Common questions
Can 平壤泡菜 be made ahead?
平壤泡菜 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 平壤泡菜 spicy?
平壤泡菜 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 平壤泡菜 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 平壤泡菜 to make at home?
平壤泡菜 sits at intermediate difficulty — total time about 240 minutes. The ingredients are not unusual but the timing requires attention.
Can 平壤泡菜 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
平壤泡菜与韩国南部的泡菜地方风味迥异——辣椒用量减半,咸度更高,鱼干提鲜更深沉。朝鲜对清淡泡菜的偏好折射着地区气候(寒冷北方孕育不那么咄咄逼人的泡菜传统)和历史农业格局(辣椒在北方较稀缺)。平壤泡菜发酵更慢,随时间推移逐渐发展出深厚的咸鲜味。
