[Korean Recipe]Nabak Kimchi,Food Korea(萝卜片水泡菜)-Ep.1 나박김치 만들기

일년 내내 먹을 수 있는 김치!  ( ๑ ᴖ ᴈ ᴖ)ᴖ ᴑ ᴖ๑)  '시원한 맛'이 일품이에요! :::::: About 'Nabak Kimchi' :::::: Nabak kimchi is 'soup kimchi' made from cabbage and radish as main ingredients. We eat mainly in spring, but we can always eat freshly all seasons. Especially, it matches well with meat and refreshes feeling. After you try, you will love me  •ɞ•  *My Home Recipe in Korea/韓國料理 #NabakKimchi #萝卜片水泡菜 #大根と白菜の水キムチ #나박김치 ※Ingredients(재료) -Cabbage/배추 : A cabbage, -Radish/무 : Half radish -Shallot(green onion)/쪽파 : 5 shallots -Chill Powder/고춧가루 : 3 TBSP -Crushed Garlic/다진마늘 : 2 TBSP -Crushed Ginger/다진생강 :1 TBSP + 1/2 TBSP -Salt/소금 : 3 TBSP + 1/2 TBSP -Water : 4 liter -New Sugar : 1/4 TSP ※Details 1.PREPARING INGREDIENTS ; ①cabbage②radish③spring onion(SIZE :1.5×1.5 cm)/ '1.5×1.5 cm' 정도로 '배추',무','파'를 손질해 두세요 2.WASHING STUFF ⓐRinse mixture ; ①cabbage②radish in cold water/차가운 물에 '배추','무'를 헹궈주세요 ⓑDrain in a colander/체에 건져 '물기'를 빼줍니다 3.SALT CABBAGE ONLY 3 HOURS ⓐSalting 'cabbage','radish' ; A layer of vegetables sprinkles salt/ '배추','무'를 절여줘요(소금이 잘베이도록 겹겹히 뿌려주세요) ⓑPour water and pickle mixture for 3 hour/'물'을 붓고 3시간정도 절여주세요 4.MAKE SEASONING ⓐAdd ①crushed ginger②crushed garlic③red pepper powder/ '다진마늘'.'생강','고춧가루'를 더해 '김치양념'을 준비해요 ⓑPut the trimmed shallow/손질해둔 '잔파'를 넣어주세요 ⓒEnd with 'new sugar'/'신화당'을 넣어 마무리해주세요 ⓓKeep on room temp 21℃. After 24 hours you can taste it/ 실온에서 24시간동안 보관 후 맛있게 드실 수 있어요 ฅ( ̳• ·̫ • ̳ฅ)  Just keep in the fridge. Easy cook with MYHOMEREICPE (づ｡◕‿‿◕｡)づ ※Contact : labemolon82@gmail.com
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