韓國泡菜 Kimchi｜廣東話版 Cantonese Version｜韓國朋友親授要訣 **字幕CC Eng. Sub**

🟢食材：
大白菜 1公斤
蒜頭 5粒
薑、甘筍、洋蔥、蔥　適量
粗鹽 5湯匙♦
辣椒碎 5湯匙
魚露 2湯匙
水 2湯匙
杏梅果醬 1湯匙

🟢做法：
1️⃣ 將大白菜洗淨，整棵或切開也可以，把5湯匙的粗鹽均勻撒入大白菜中，確保每一片都沾上粗鹽。
2️⃣ 把大白菜醃4小時或醃過夜(如要爽脆則醃4小時)，醃完然後把大白菜的水份擠乾，備用。
3️⃣ 甘筍、洋蔥切粗絲，蔥切碎，備用。
4️⃣ 用蒜臼把薑和蒜頭磨碎(或用刀剁碎)，加入２湯匙魚露、２湯匙水、５湯匙辣椒碎拌勻。
5️⃣ 將甘筍絲、洋蔥絲和蔥加入用粗鹽醃過的大白菜中，分次加入步驟④的辣椒醬料，攪拌均勻。
6️⃣ 把醃好的大白菜放進一個玻璃瓶密封存放雪櫃內。做好的泡菜可以即食，三至四天讓其發酵後食味更佳。

📌備注：♦５湯匙粗鹽配１公斤大白菜乃韓國人保持泡菜較長時間不變的用量，口味較淡鹽量宜減半。

🟢Ingredients:
Chinese cabbage - 1 kg
Garlic - 5 cloves
Ginger, carrot, onion, and spring onions - as needed
Coarse salt - 5 tbsp♦
Korean chili flakes - 5 tbsp
Fish sauce - 2 tbsp
Water - 2 tbsp
Apricot jam - 1 tbsp

🟢Cooking Directions:
1️⃣ Wash the Chinese cabbage, either leave it whole or cut it open. Sprinkle 5 tbsp of coarse salt evenly on the cabbage, making sure that each leaf is coated with salt.
2️⃣ Marinate the cabbage for 4 hours or overnight(marinate for 4 hours if prefer a crunchy texture). Squeeze out the excess water from the cabbage after marinating and set aside.
3️⃣ Cut the carrot and onion into thick shreds and chop the spring onions. Set aside.
4️⃣ Use a garlic mortar to grind the ginger and garlic (or chop them finely). Mix them with 2 tbsp of fish sauce, 2 tbsp of water, and 5 tbsp of Korean chili flakes.
5️⃣ Add the carrot shreds, onion shreds, and spring onions to the salted Chinese cabbage. Add the chili sauce from step ④ in batches and mix well.
6️⃣ Put the marinated Chinese cabbage in a glass jar and seal it. The finished kimchi can be eaten immediately or left to ferment for three to four days for better flavor.

📌Note: ♦5 tbsp of coarse salt per 1 kg of Chinese cabbage is the amount used by Koreans to keep the kimchi from spoiling. For a milder taste, reduce the amount of salt by half.

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