因為我不是學翻譯的

怕一翻就不貼切了

所以只好 copy 我室友找給我的資料了



泡菜 (Kimchi)



製作原理: The principle of making Kimchi is to blend secondary materials (fruits or cereals, etc.), spices, seasonings and fermented fish (optional) with major raw materials (cabbage, radish, or cucumber, etc.); and the blended materials are then subjected to lactic acid fermentation.



製作材料:

1 large Chinese cabbage

4 tablespoons kosher or sea salt

4 scallions, trimmed and cut in 2-inch lengths

1 carrot, peeled, and cut into thin coins

1/2 cup daikon (Japanese white radish), peeled and cut into thin slivers, about 1-inch long (optional)

1 teaspoon (or more) dried, hot chili pepper flakes

3 tablespoons fresh ginger, finely minced

2 teaspoons sugar



材料比例

Typical ingredients for Kimchi.

Components %

--------------------------------------------

Oriental cabbage 85.6

Sliced oriental radish 2.8

Chopped garlic 1.4

Powdered red pepper 2.9

Sliced green onion 1.5

Fermented seafoods 1.8

Chopped ginger 0.7

Salt 2.5

Sugar 0.8

--------------------------------------------

100 %



製作方法:

Trim and discard end of cabbage. Cut cabbage at 1-1/2-inch intervals.

Place chopped cabbage in a large non-aluminum bowl; toss with salt, and cover with cold water.

Cover bowl with a plate and let stand, unrefrigerated, 6 to 8 hours.

Drain, but do not rinse, and toss in remaining ingredients.

Cover again, and let kimchi stand at room temperature for 2 to 4 days, stirring occasionally.



Cabbage will mellow and reduce in size as it ferments.

Taste after two days and add a bit more dried chili pepper flakes if you wish.

Kimchi will keep for several weeks once refrigerated.

Makes about 1 quart.



我室友跟我說

即使她拿到老一代的食譜

還是作不出老一代的味道

不知

好似少了什麼

所以如果你做出不好吃請不要怪她





一般市面上賣的泡茶製法:

Chinese cabbage, with light-green colored soft leaves and compact structure with no defects, are required for production of Kimchi.

After removing outer leaves and roots from the cabbage, it is cut into proper size, brined in salt solution (8-15%) for 2-7 hours to obtain 2-4% (w/w) salt content in cabbages, rinsed several times with fresh water and drained to remove extra water by centrifugation or by standing still.

A seasoning mixture for Kimchil, of which a recipe varies slightly depending on manufactures but is usually composed of sliced oriental radish, chopped garlic, powdered red pepper, sliced green onion, fermented seafoods, chopped ginger, salt and sugar, is prepared separately.

The seasoning mixtures is evenly blended with pretreated cabbages.

This blend can be packed into proper containers before or after fermentation.

During Kimchi fermentation at low temperature (from 0 degree to room temperature) lactic acid bacteria from nature prosper and dominate other microorganism by producing lactic acid.

As a result of fermentation, properly fermented Kimchi contains lots of lactic acid bacteria and lactic acid as yogurt. And so, during storage and transportation of Kimchi, it is recommend that the temperature be kept at -3 degree to 4 degree.