Π£ Π½Π°Ρ Π²Ρ ΠΌΠΎΠΆΠ΅ΡΠ΅ ΠΏΠΎΡΠΌΠΎΡΡΠ΅ΡΡ Π±Π΅ΡΠΏΠ»Π°ΡΠ½ΠΎ Non-spicy Cabbage Kimchi by Chef Jia Choi | Vegan Kimchi | Quick and Easy Recipe ΠΈΠ»ΠΈ ΡΠΊΠ°ΡΠ°ΡΡ Π² ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΠΌ Π΄ΠΎΡΡΡΠΏΠ½ΠΎΠΌ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅, ΠΊΠΎΡΠΎΡΠΎΠ΅ Π±ΡΠ»ΠΎ Π·Π°Π³ΡΡΠΆΠ΅Π½ΠΎ Π½Π° ΡΡΡΠ±. ΠΠ»Ρ ΡΠΊΠ°ΡΠΈΠ²Π°Π½ΠΈΡ Π²ΡΠ±Π΅ΡΠΈΡΠ΅ Π²Π°ΡΠΈΠ°Π½Ρ ΠΈΠ· ΡΠΎΡΠΌΡ Π½ΠΈΠΆΠ΅:
ΠΡΠ»ΠΈ ΠΊΠ½ΠΎΠΏΠΊΠΈ ΡΠΊΠ°ΡΠΈΠ²Π°Π½ΠΈΡ Π½Π΅
Π·Π°Π³ΡΡΠ·ΠΈΠ»ΠΈΡΡ
ΠΠΠΠΠΠ’Π ΠΠΠΠ‘Π¬ ΠΈΠ»ΠΈ ΠΎΠ±Π½ΠΎΠ²ΠΈΡΠ΅ ΡΡΡΠ°Π½ΠΈΡΡ
ΠΡΠ»ΠΈ Π²ΠΎΠ·Π½ΠΈΠΊΠ°ΡΡ ΠΏΡΠΎΠ±Π»Π΅ΠΌΡ ΡΠΎ ΡΠΊΠ°ΡΠΈΠ²Π°Π½ΠΈΠ΅ΠΌ, ΠΏΠΎΠΆΠ°Π»ΡΠΉΡΡΠ° Π½Π°ΠΏΠΈΡΠΈΡΠ΅ Π² ΠΏΠΎΠ΄Π΄Π΅ΡΠΆΠΊΡ ΠΏΠΎ Π°Π΄ΡΠ΅ΡΡ Π²Π½ΠΈΠ·Ρ
ΡΡΡΠ°Π½ΠΈΡΡ.
Π‘ΠΏΠ°ΡΠΈΠ±ΠΎ Π·Π° ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΠ΅ ΡΠ΅ΡΠ²ΠΈΡΠ° savevideohd.ru
This summer kimchi made with red paprika is fresh like a salad. Itβs non-spicy, low sodium and itβs incredibly delicious. It goes well with meat dishes, grilled fish, rice, and noodles. This kimchi is probably the simplest of all kimchi recipe. ------------------------------------------------------------------------------------------------------------------------------------------------------ Non-spicy cabagge kimchi Ingredients 1 napa cabbage about 2 kilograms (4.5 pounds), cut into small bite sized pieces 5 scallions, cut into 2.5(one inch) cm size pieces half red onion, thinly sliced Stock 1 cup hot water 1 piece (5 x 5cm) dried kelp (Can be substitute to low sodium vegetable stock) Brine 1 cup coarse salt 2 cups water Seasoning 2 red paprikas half red onion, 5 cloves garlic 3 thinly sliced ginger 1 tablespoon honey 1 tablespoon salt 1 cup vegetable stock 1 tablespoon rice vinegar 1 tablespoon paprika powder Instructions 1. Split the cabbage into 4 pieces. Remove the root and then cut crosswise twice. Cut into bite size pieces. Rinse in water and drain. 2. Place cabbage in a big bowl. Sprinkle coarse salt and then pour 1 cup of water to it. Toss well to coat evenly. Put something heavy (ex: bowl filled with water) on the cabbage. Set aside for 1 hour, 3. Chop paprika, half of red onion. Add sauce ingredients and the kelp stock in a blender. Blend until smooth 4. Rinse the cabbage in cold water. drain and squeeze out excess water. 5. Cut the scallions in one inch length and thinly slice half onion. 6. Add the seasoning mix to the cabbage and toss well until cabbage pieces are well coated with the seasoning. Add scallion and sliced red onion and toss it. 7. Transfer cabbage kimchi to container or jar. Push all the vegetables down under the liquid. Put it in room temperature for 6 hours and then put in a refrigerator More information WebSite : www.ongofood.com Facebook : www.facebook.com/ongofood Instagram : www.instagram.com/ongofoodkorea #Howtomake #QuickEasyRecipe #kimchi #vegan #nonspicy #koreanrecipe