MANCARE – MOD DE PREPARARE KIMCHI / FOOD – HOW TO MAKE KIMCHI

RO
– Dupa cum bine stim cu totii, kimchi este a doua mancare de baza a coreenilor, dupa orez.
– In traducere kimchi inseamna varza fermentata.
– Are gustul acru si putin picant (depinde de timpul de depozitare) si se poate servi ca aperitiv (salata, side dish) sau ca ingredient in mancaruri de baza (supa de kimchi, orez prajit cu kimchi, galuste, pizza coreeana, etc).
– Pe langa gustul delicios (gust pe care unii coreeni nu il apreciaza, existand coreeni care nu pot manca kimchi) aceasta varza fermentata are si o importanta benefica pentru organism. Ajuta la reglarea digestiei si eliminarea toxinelor din organism.
– Astazi va voi prezenta in 7 pasi simpli, cum se poate prepara kimchi.

ENG
– As we all know, Kimchi is the second main food for koreans , after rice.
– In translation Kimchi means fermented cabbage.
– The taste si sour and little spicy (the sour taste deppends of time) and can be served as side dish or as ingredient in main dishes (kimchi soup, kimchi fried rice, dumplings, kimchi pizza, etc).
– Beside the delicious taste (many koreans don’t like kimchi, or can’t eat kimchi), this fermented cabbage is very important for the body. It’s good for digestion and to eliminate the toxines in your body.
– Today I will present you 7 simple steps to prepare kimchi.

INGREDIENTE / INGREDIENTS

배추 3,4포기– 3-4 verze chinezesti (10kg) / 3-4 chinese cabbage (10kg)
ChineseCabbage
굵은 소금 – sare mare (la 1 litru de apa se va folosi o lingura de sare)/Big sault
무 1개 -1 bucata ridiche alba / 1 white raddish

파 200g – 200g ceapa verde / 200g of green onion
마늘 100g – o capatana de usturoi (100g)/ garlic (100g)
생강 15g – 15g ghimbir/ ginger 15g

고춧가루 6큰술 – 6 linguri mari de pudra de chilli (se gaseste pe internet. Puteti cauta denumirea de ‘chilli macinat’ si arata ca in aceasta poza/ red pepper powder 6 big spoon
chili-macinat
– apa / water

MOD DE PREPARARE / HOW TO MAKE

1. 배추를 2~4 등분하다
Se taie varza in 2-4 bucati egale (depinde cat de incapator este vasul in care va fi depozitat)
Cut the cabbage in 2-4 equal pieces (depends of the pot you will deposit)
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2. 배추를 소금물에 절이다
Se amesteca sarea cu apa si se lasa cateva minute pentru a se dizolva.Sa nu uitam de regula “la un litru de apa o lingura mare de sare grunjoasa”. Se scufunda varza in apa cu sare si se lasa in apa timp de 6 ore. Dupa 6 ore se scoate din apa si se scutura de excesul de apa.

Mix sault with water and wait little until the sault is disolved. Don’t forget about the rule “1 liter of water one big spoon of sault”. Put the cabbage inside of water and wait for 6 hours. After 6 hours take it out and make it dry.
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3. 무를 채(를) 썰다
Se taie ridichea alba in felii dupa care se taie firisoare(paie).
Cut the radish in slices and after in small pieces.
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4. 마늘/ 생강을 다지다
Tocati usturoiul si ghimbirul. Taiati ceapa verde in bucati egale.
Chop the garlic and ginger. Cut the green nion in equal parts.
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5. 무채에 고춧가루를 넣어 버무리다
Bucatile de ridiche se amesteca cu pudra de chili.
Mix the sliced raddish with the red pepper powder.
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6. 배추 포기에 소를 넣다
Fiecare parte de varza se va amesteca pe rand cu mixul format din ridiche cu pudra de chili, usturoiul, ghimbirul si ceapa verde tocata. Toate verzele trebuiesc acoperite in intregime de acest sos (chiar si in interiorul verzei).

Every part of cabbage will be covered with mixed made from raddish and red pepper powder, ginger and garlic and green onion. All cabbages have to be covered completely with this mixture (even inside of cabbage).
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7. 독 (용기, 김치냉장고)에 담다.
Verzele se depoziteaza intr-un vas incapator cu capac, sau un butoi micut , se lasa o zi pe balcon sau intr-un loc racoros si umbros. Dupa o zi se depoziteaza in frigider. Se poate consuma dupa 4-5 zile. Daca va place mai acru incercati sa il consumati cat mai tarziu cu putinta. Acest kimchi se poate pastra de la 2 pana la 5 ani.

The cabbages will be moved to mud pot, or big jar, covered. Let one day on the balcony or any place where is dark and cold. After one day move it to the fridge. Can eat it after 4~5 days. If you like it to be more sour, try to eat it after more long time. This kimchi can keep it from 2 to 5 years.
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