作法
- 白菜縱向對切過心。每半再切四等份。把粗鹽抹進每片葉子間，特別是白色菜梗。切面朝下放在大碗中加200毫升水。靜置4小時，每小時翻動。白菜應能彎不斷。
- 鹽過的白菜冷水沖洗三次去除多餘鹽。瀝盆中30分鐘。
- 做糯米粥：糯米粉與冷水在小鍋中攪打。煮沸邊攪，煮2分鐘至光亮布丁狀。冷卻。
- 做泡菜醬：冷卻糯米粥、韓式辣椒粉、魚露、鹽漬蝦、大蒜、薑、梨泥、洋蔥泥與糖混合。攪成濃稠紅醬——戴手套；辣椒粉染色刺激皮膚。
- 把醬與蘿蔔絲、切碎蔥拌勻。每片白菜葉間慷慨塞入一把，從外葉往內。別吝嗇——泡菜風味需要慷慨抹勻。
- 把抹好的白菜緊密塞入玻璃或陶器中，壓緊讓葉片淹過釋出的鹽水。蓋上常溫靜置24–48小時，再冷藏。最佳食用1週開始持續2個月。泡菜會從生菜鮮亮變成酸發酵。
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——秋季共做泡菜的儀式——2013年列入聯合國教科文組織非物質文化遺產。一個家庭以前一週末做100+顆白菜過冬；現代公寓人從祖母或專門店買，但食譜深度個人化、各區不同。北方（平壤）泡菜辣椒少湯清；全羅泡菜魚露重深沉發酵；首爾風是全球化知道的中間版。老泡菜（mukeun-ji）烹飪用；新泡菜（geotjeori）生食。
