Cách làm KIM CHI CẢI THẢO đơn giản ngon tuyệt

Today I meet you again with a kimchi stir-fried cabbage To make this dish, I have prepared 3 cabbages 3 cabbages are 2kg Choose fresh cabbage It will be more delicious In addition to these 3 cabbages, I use many other ingredients I will put the details in the description box Now I will cut the cabbages Here I will cut the cabbages into bite-sized pieces This is up to your preference You can leave the whole stem, you can also salt it Today I cut it into bite-sized pieces When I eat, I don't have to cut it, it will be more convenient Fresh cabbage looks very delicious Now before marinating, I will wash it again After washing the cabbages, I will marinate them I use 3 tablespoons of salt You use a tablespoon like this If you weigh it, it's about 60g You can use 3 tablespoons of salt Now I will put it in slowly to marinate After marinating, I put it here to soak the salt Usually I leave it for about 2 hours Sometimes you stir it up once to make it soak the salt quickly Now I will leave it here, I will come back in a while Next, I will cook the glutinous rice flour Here I use 170g sugar This is 20g glutinous rice flour I use a spoon to scoop it, it's about 2 tablespoons Then I put water in Put water in and stir well Keep the glutinous rice flour from clumping The water I use here is about 1 cup, which is 150ml Stir the glutinous rice flour over low heat and stir well Stir until the sugar melts The glutinous rice flour is clear I see that it is ok Now I will turn off the stove I turn off the stove and let the glutinous rice flour cool completely Next, I use 170ml fish sauce You should use good fish sauce If you eat vegetarian, you should use vegetable fish sauce or salt Here is 40g garlic And 40g ginger I use 1 more onion If you don't have dried chilies, use fresh chilies I grind fresh chilies right now I use dried chilies, so I put it aside I cut the onion into small pieces to make it easier to grind I usually use onions when making kimchi I don't use apricot It depends on your preference You can also use apricot I cut the ginger into small pieces I put the garlic in Garlic is also easy to grind, so I put it in whole Finally, fish sauce I put fish sauce in to make it easier to grind I mix onion, garlic, ginger and fish sauce I put it in here I will mix it later Next, I will cut vegetables to put in I use 170g white radish I cut the red radish in the same way as the white radish I cut the shallots into small pieces And for kimchi, the indispensable spice is chili I use 2 types of chili On the right hand is Korean chili powder And this is dried chili I made myself This is dried chili I just ground it It is not dry and smooth like Korean chili powder But the color is very fresh I ground this chili from a big horned chili I take a chili for you to see I use about 5-6 chilies I put less seeds Then I dry it and grind it If you don't have it, you can use fresh chili If you have any chili, use that chili Here I will use 2 types of Korean chili powder And this dried Vietnamese chili 2 types of chili You see it a lot like that But it doesn't cause much Because I put less seeds, it's very spicy This dried chili I use is 30g This is Korean chili powder I use 40g This chili is also ground, so it's not spicy Now the flour and sugar are cold Then I will put it all in The kimchi mixture is done I leave it here to warm up a bit I will turn to the radish The radish has been marinated for 2 hours It has shrunk a lot It's dripping water It was full just now Now it's just a little bit left During the marinating time, you can mix it up to make it easier to eat I can't break it Now I'm going to squeeze this water out And I'm going to wash about 2-3 times To make the radish really clean If you want to squeeze the water out quickly You can squeeze it I leave it here for a while and then salt it I was going to mix it in here But I think it's too small So I put it in this big bowl I mix it up so it's easy I take the radish and put it down So I don't waste this part Continue to put all the radish in and mix it up Remember to leave the radish for a while I will use my hands to mix it more evenly After mixing, I will put it in a jar or jar to put salt Here I don't have a big jar So I take this tray I don't know if it's enough If you haven't made this dish yet, please pay attention Kimchi I put it in a jar or jar Don't leave it too full I just leave it like this If you put it too full, when you ferment it, it will overflow Here I use another tray I put these two trays back Usually kimchi I can eat it from 1.5 to 2 days However, I do a lot here I will put a tray in the fridge I will eat it for Tet And this small tray I will leave it outside I leave it for about 1.5 days This kimchi tray I leave it for 1.5 days I will take it out Very fragrant It looks a little fuller than when I first ate it I cut it down It's fermenting I cut it down and it's like this It's fermenting well Look at this foam It's fermenting Now I can take it out and enjoy it Kimchi is crispy Eat spicy, fragrant I really like it You can make this dish I make it for Tet It's very delicious and convenient So far, my kimchi is done I invite you to subscribe to the channel To follow the latest videos As soon as possible Now I would like to thank you And see you again in the next videos