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Practice English Speaking&Listening with: Кимчи из Свеклы Рецепт Beetroot Kimchi Recipe 비트김치 만들기

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Beetroot Kimchi Recipe

In Korea, there is a wide variety of Kimchi and

the cuisine continues to evolve and new

the cuisine continues to evolve and new

kinds of Kimchi appear.

beets 5 pcs (about 1.5 kg)

Beets are medium-sized.

Wash and peel the beets.

Wash and peel the beets.

Beets are solid be careful!

Beets are solid be careful!

Cut the beets into medium-sized pieces.

Cut the beets into medium-sized pieces.

I cut on a tray because

the wooden board will absorb the color.

Do not make pieces small or very large.

Do not make pieces small or very large.

The medium size of the pieces.

The medium size of the pieces.

Add 1 tsp salt.

Korean salt less concentrated, you can put it more.

sugar 2 tsp

Mix well.

Mix well.

Set aside for now.

Making a kimchi base.

water 180 ml

flour 2 tbsp (rice or wheat)

flour 2 tbsp (rice or wheat)

Use cold water.

Stir well and breaking the lumps.

Cook over low heat.

Cook over low heat.

To the consistency of condensed milk.

And then cool completely.

Garlic, onion and ginger can be ground together.

Garlic, onion and ginger can be ground together.

ground garlic 3 tbsp

half onion some ginger

Grind.

5 green onion pods

5 green onion pods

Notch the white tips.

Cut into 2 cm pieces.

Cut into 2 cm pieces.

Put the cooled kimchi base in the basin.

Put the cooled kimchi base in the basin.

ground red pepper 50g

If you have special Korean red pepper for kimchi

If you have special Korean red pepper for kimchi

then double the amount.

then double the amount.

Add ground onion, garlic and ginger.

Add ground onion, garlic and ginger.

fish sauce 4 tbsp

People always ask how this can be replaced.

People always ask how this can be replaced.

Option one is salted shrimp.

It looks like this and is sold in Korean stores.

It looks like this and is sold in Korean stores.

You can add this in half with fish sauce.

Another option was suggested in the comments

Make a decoction of fish heads, ridge and tail.

Make a decoction of fish heads, ridge and tail.

This is done in some regions of Korea.

In Korea, kimchi is cooked in different ways

in every house and in different regions.

in every house and in different regions.

in every house and in different regions.

Mix well and add green onions.

Put the beets in the marinade.

There may be water under the beets.

There may be water under the beets.

The amount of water is always different.

Pour water into the marinade too.

Pour water into the marinade too.

Mix well.

Use thick rubber gloves.

They are comfortable and do not slip.

Today I am in plastic gloves (((

This is terribly inconvenient for making kimchi.

This is terribly inconvenient for making kimchi.

The whole mass of beets

should be covered with marinade.

Place beetroot kimchi in a storage container.

Place beetroot kimchi in a storage container.

Pick up the remaining marinade

and put it in a container too.

We keep kimchi outside the refrigerator for half a day.

Then store in the refrigerator.

4 days after cooking it can be eaten ^^

Shelf life for about a month.

This is determined by the acid taste of the product.

This is determined by the acid taste of the product.

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Ingredients: beets 5 pcs (about 1.5 kg) salt 1 tsp sugar 2 tsp Kimchi Base: water 180 ml flour 2 tbsp (rice or wheat)

Marinade: ground garlic 3 tbsp half onion some ginger 5 green onion pods ground red pepper 50g fish sauce 4 tbsp

The Description of Кимчи из Свеклы Рецепт Beetroot Kimchi Recipe 비트김치 만들기