今天作泡菜

韓國人每個都會作泡菜就好像台灣人都吃過菜脯蛋一樣,
於是我們安排了一個泡菜製作的聚會,
大家一起分享作泡菜的樂趣.
示範的老師超認真的把料都備好了,
還跟電視節目一樣,
先拿一棵大白菜來教大家抹鹽,
接著就出現好幾顆抹好放隔夜的完成品來.
還切了一盤供大家試吃呢！
接著把所有的料都切碎開始攪拌加醬料,
每做好一個醬大家就偷吃一點,
但金家的泡菜跟裴家的泡菜也是有各有家傳不同的啦,
這個要放那個不放的,
結論就是你愛怎麼吃,你家的泡菜就是隨你做囉！
不過老師還是應觀眾要求先做了全部的泡菜,
還分別做了切碎的跟一整球的,
看著白白嫩嫩的白菜變紅通通的,
忍不住就口水直流呢~




What you need:
*3 Napa Cabbages
*Coarse Sea Salt
*1 Korean Radish
*A: 4 Green onion, Coarsely chopped.
10g ginger root peeled&minced.
1 apple/Asian pear,ground.
1/2 large onion, chopped.
2 whole garlic, crushed.

*seasoning:
2 cups hot pepper powder
2 tablespoons fish sauce
sesame oil, personal preference.
sea salt,personal preference.
Granulated sugar, personal oreference
Roasted sesame,optional
*Glue:1 cup water, 2 Tablespoons rice flour/ all purpose flour

How to do:
1. Slice the cabbage lengthwise into quarters.
2. Rub coarse salt on each cabbage leaf. Marinate overnight,
Rinse off salt and drain. Cut cabbage into bite-size pieces.
3. Cut the radishes into very thin strips.
4. Making glue: In a saucepan, Mix in the rice flour and water,
boil over low heat, stirring occasionally.
When it becomes thick, remove the saucepan from heat.
5. Mix A,(3),(4) & seasonings thoroughly.
6. Toss (2) and (5).
7. Transfer to a glass jar. Let sit at room temperature for 1 day,
and then refrigerate for 24 hours before serving.