วิธีทำกิมจิเกาหลี ทำง่ายๆอร่อยเหมือนกินที่เกาหลี ขั้นตอนวิธีทำละเอียดเข้าใจง่าย

Ingredient Ratio for Making Kimchi 1. 2.5 kg Chinese cabbage 2. Salt for fermenting the cabbage 3. Glutinous rice flour 5 tablespoons + 7 tablespoons (medium-sized) water for making the batter 4. 1/2 apple / 100 grams 5. 200 grams daikon radish, divided into 100-gram pieces For blending and - For cutting into strips 6. 7-8 cloves of Chinese garlic 7. 8 slices of ginger (approximately the size shown in the video) 8. 60 ml of apple juice 9. 1/2 onion 10. 8 stalks of spring onions or a handful 11. 100 grams of Korean chili powder 12. 6 tablespoons of fish sauce (add more if you want to taste) 13. 3 tablespoons of sugar (optional) 14. Nua powder (optional, but it tastes better) **If the cabbage hasn't shrunk after 3 hours, you can continue fermenting. Add another hour or a little more salt. Rinse thoroughly after fermentation. **After making kimchi, let it rest in the bowl for 15-20 minutes*. Then, place it in an airtight container and leave it out of the refrigerator overnight. Refrigerate it afterward to speed up the souring process. #Kimchi #KimchiRecipe #HowToMakeKimchi #KoreanFood #HowToPreserveVegetables #GlutinousRiceFlour #KoreanKimchiRecipe #EasyKimchi #ChineseCabbageKimchi #MakingKimchi #ScallionKimchi #NewYearMomStory #CabbageKimchi Music provided by 브금대통령 🎵Track: Naptime!-   • [Royalty Free Music] Brunch II (편안한/달달한/Co...