This moment | Traditional Korean Fermented Cabbage

Making traditional homemade kimchi from scratch. Only natural kitchen sounds. A quiet afternoon spent preparing napa cabbage, vegetables, and spices. There is something satisfying about making kimchi by hand. Layer by layer, the flavors come together and slowly transform over time. 这一期做的是韩式辣白菜。 我喜欢制作发酵食物。 从腌制白菜开始， 到调配酱料， 再到一层层均匀涂抹， 每一个步骤都需要耐心。 等待发酵的过程， 也让人对时间多了一些期待。 ----------------------------------------------------------------------- Ingredients: • Napa cabbage • Sea salt • Korean chili flakes • Korean chili powder • Garlic • Ginger • Onion • Apple • Pear • Fish sauce • Sugar • Glutinous rice paste • Radish • Chives • Green onions ----------------------------------------------------------------------- Instructions: 1. Salt the cabbage and let it soften. 2. Rinse and drain thoroughly. 3. Prepare the glutinous rice paste. 4. Blend the fruits and aromatics. 5. Mix all seasonings together. 6. Add radish, chives, and green onions. 7. Coat every cabbage layer evenly. 8. Store and allow to ferment. ----------------------------------------------------------------------- 「做法」 1. 白菜均匀抹盐腌制 2. 冲洗后充分沥干 3. 制作糯米糊 4. 打碎水果和香料 5. 混合所有调味料 6. 加入白萝卜丝、韭菜和小葱 7. 均匀涂抹每层白菜 8. 密封保存发酵 ----------------------------------------------------------------------- Tools used in this video: • Electric Cooking Pot https://amzn.to/4xngJ4b • Food Chopper (Reference) https://amzn.to/4fC3QNi ----------------------------------------------------------------------- Filmed on iPhone. Edited in CapCut. A quiet coffee-centered channel from California. -----------------------------------------------------------------------