2009/11/1

Chinese Pao Tsai and Korean Kim Chi 中國與韓式泡菜

Chinese recipes 中西食譜
Videos of goats are HERE  山羊生活錄影在此

Korean Kim Chi is famous to Westerners. There are hundreds of methods to make Kim Chi as well as Chinese Kim Chi which is called “Pao Tsai” (pickling vegetables).
 










We use Napa, cabbage, daikon, carrot and even garlic. Every housewife has her family recipe. No matter a simple or complicated method, they all need (1) a clean and dry jar (2) boiled cold water and no raw water involved (3) a shady and cool place, such as the closet, under a table to store the jar or even a hole to bury the jar (4) to use a “clean” fork or chopsticks to take the vegetable out from the jar after it is done.
 










Chinese Pao Tsai:
(It will become Korean Kim Chi if you add Korean hot pepper powder and fish sauce)

 








Ingredients:









One or half head of Napa
Carrots, Daikon, Cabbage (option)
Sea salt (or family use salt is fine)
1 mashed TBS garlic
Several pieces ginger root (chop fine) and hot peppers
3-4 green onions (sliced)
2 TBSP anchovy or fish sauce (if you are making Korean Kim Chi)
1/2 yellow onion (option)
1/2 ripe apple (option)
1/2 ripe pear (option)
 








Steps:
1. Separate and chop Napa leaves (cabbage, carrots, daikon) into bite-size pieces.

2. Put Napa leaves (only, not carrots or daikon, etc) in a big wok

3. Add salt to Napa. Toss it well with hands until the leaves shrink (about 10 minutes). Leave salted Napa to sit for another 1-2 hours.

4. Pour out the salt water. Rinse Napa leaves with boiled, cold water (just a little bit, not too long) and squeeze water out

5. Put Napa, garlic, green onion, ginger root and hot peppers in a big pan

6. Blend or chop fine yellow onion, apple, and pear to the jar for natural sweetener (option).

7. Use clean chopsticks or fork to toss (mix) everything thoroughly

8. Put all (include the vegetable juice that accumulated during the mixing process) into a large jar. Be sure to push down all Napa leaves into the jar. (Add red pepper powder and fish sauce if you are making Korean Kim Chi).

9. Make sure to leave about 2 inches of room at the top of the jar before capping it tightly with a lid. Allow the jar of Pao Tsai (or kim chi) to sit at room temperature for at least 24 hours).

10. The pickling vegetable (or kim chi) is now ready to eat
(Leave the jar at room temperature for 5-7 days if you prefer a more sour taste).

Leave uneaten vegetables in the jar and put the jar in the refrigerator. The pickling vegetables will continue to ferment slowly in the refrigerator over time.

Remember to ALWAYS use CLEAN folks or chopsticks to take out small portions of vegetables, it will keep for up to a month in the refrigerator.









住在山裡什麼都好只有一點買特殊食材不方便正因為如此通常會就手邊或菜圃裡現有的材料變化做法烹飪
 
秋天蔬果收成量大水果用來冷凍曬乾做酒釀醋蔬菜當然是泡菜最方便
 
無論是中式還是有名的韓國泡菜其實原理差不多都是把蔬菜發酵以利保存因此只要注意下列事項製作泡菜其實成功機率很大
 
第一裝菜的瓶子一定要乾燥乾淨而且沒有一滴生水在裡面

第二
過程裡用的水都是煮過的涼開水

第三
瓶子或罐子需放在陰涼處發酵不要曬到太陽所以廚櫃裡桌子下甚至挖個坑埋進去都是不錯的地方

第四
泡菜做好後, “每一次” 都必須用乾淨的筷子或叉子夾取

先說最基本的做法:
如果你像我一樣家裡沒有米酒魚露海鹽或韓式辣椒粉,泡菜還是可以好吃又營養

材料:
一顆大白菜 (半顆也行)
一顆白蘿蔔
(可省略)
幾根紅蘿蔔
(可省略)
三或四支蔥
幾片薑
幾支紅辣椒
或幾粒大蒜 (不喜歡辣椒或大蒜的可省)
海鹽或家用鹽
(蔬菜脫水用)
半顆熟透的蘋果和梨子
(可省略)

做法:
大白菜 (白蘿蔔
紅蘿蔔) 切塊置入大盆
灑鹽巴
用雙手翻拌直到蔬菜縮水 (約 10 分鐘)
將蔬菜盆放一至三小時
至出水
青蔥切小段
薑切末
辣椒不去子
切段
蒜拍碎去皮
蘋果和梨切塊

蔬菜出水後倒掉鹽水
用涼開水
稍微洗掉鹽分
儘量瀝乾

把所有材料放入乾淨無水的瓶或罐中
,瓶口要留至少兩英吋的空間不要塞滿蔬菜,以免發酵脹氣,液體溢出

若是做韓國泡菜
,最上層灑紅辣椒粉
蓋緊瓶蓋

瓶子放到陰涼處
至少 24 小時

如果你喜歡吃不酸的泡菜, 24 小時後把瓶子放入冰箱一週後再開瓶吃它一個月內吃完

若你愛吃酸的則瓶子放在室溫下一星期,再放進冰箱同樣一個月內吃完它

若要做韓式泡菜則加辣椒粉和魚露即可其他步驟相同
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