作法
- 大白菜縱切對半，再分為四等份。將粗鹽抹進每片葉子之間，特別是白色葉柄處。放入大碗中加 200 毫升水，靜置 4 小時，每小時翻動一次。
- 用冷水徹底沖洗醃過的白菜，於濾網中瀝乾 30 分鐘。
- 製作糯米粥：糯米粉加冷水於小鍋中攪拌均勻，煮沸後續煮 2 分鐘至布丁狀稠度。放涼。
- 製作泡菜糊：放涼的糯米粥、辣椒粉、魚乾粉、蒜末、薑泥、梨泥、洋蔥泥、魚露與糖混合，調成濃稠的糊狀。
- 泡菜糊與蘿蔔絲、韭菜段拌勻。從外葉到內葉一片片塞入大量泡菜糊。
- 塗滿泡菜糊的白菜緊密塞入玻璃或陶瓷容器，壓緊讓鹽水蓋過葉片。蓋好於室溫靜置 24 小時，再移入冷藏。約一週後最佳賞味。
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
平壤泡菜與南韓泡菜地域差異明顯—辣度較低（辣椒粉只用一半的量）、鹹度較高、使用更多魚乾以增添鮮味深度。北韓偏愛溫和泡菜的傾向反映了氣候因素（北方較冷的氣候孕育較溫和的泡菜傳統）以及歷史上的農作條件（北方辣椒供應較少）。平壤泡菜發酵速度較慢，會隨時間發展出更深的鹹香層次。
