轉載自
食譜是6份的用量。
1 tbsp=15 ml
1 tsp=5 ml
1 oz=28 g
1 cup=16 tbsp=48 tsp=240 ml
1 lb=453.6 g
Macros per 1/2 cup serving:
• 45 Calories
• 3g of Fat
• 1g of Protein
• 5g of Net Carbs
每1/2杯：
• 45卡路里
• 3g脂肪
• 1g蛋白質
• 5g淨碳水化合物
用料
| napa cabbage（大白菜） | 1 lb |
| pink salt（粉鹽） | 3 tbsps |
| water（水） | 1 cup |
| daikon radish (julienned)（白蘿蔔切絲） | 1/2 cups |
| carrot (julienned)（胡蘿蔔切絲） | 1 |
| green onion（大葱） | 3 stalks（3棵） |
| 醬 | |
| chili flakes（辣椒麪） | 1 tbsp |
| fish sauce（魚露） | 1 tbsp |
| sesame oil（香油） | 1 tbsp |
| garlic (grated)（蒜，磨碎） | 2 cloves（2瓣） |
| ginger (grated)（姜，磨碎） | 1/2 inch cube |
| sugar（糖） | 1 tbsp |
【生酮ketogenic】簡單自制韓國泡菜的做法
大白菜一切為四。白菜會縮小所以不要切得太小。去掉硬的菜心。Start by cutting your napa cabbage into fourths width-wise to create more bite-sized chunks. The cabbage will shrink so don't make these too small. Leave the tough cores out and discard or save for a later broth.
大盆中混合白菜和鹽，用手搓揉（強烈建議戴手套）大約十分鐘，應該可以看見白菜縮水了。然後加水，放置一小時左右。在白菜上面放一個盤子加一些重物保證白菜沉在底部。In a deep bowl, combine cut cabbage and salt and massage with your hands (gloves highly recommended!) for about 10 minutes. You should see the cabbage beginning to shrink and wilt. Then cover the cabbage with water and let it sit for about an hour. Place a plate with something heavy on top to keep it submerged.
製作辣椒醬。將所有制作醬的材料混合。加入一湯匙辣椒麪（想更辣就多加一些）。可以不加糖，但是它可以加速發酵過程。To make the chili paste, combine all the paste ingredients and mix well to combine. Add 1 tablespoon of chili flakes or 3 if you like it extra spicy! You can leave out the sugar, but it really helps speed the fermentation process along as the bacteria feeds on the sugar.
白菜充分浸潤以後，在冷水下充分沖洗五分鐘，然後加入胡蘿蔔，白蘿蔔和大葱以及辣椒醬，充分擦滿白菜葉（帶上手套）。When the cabbage is done soaking, rinse it under cold water for about 5 minutes making sure to rinse all the leaves. Then add the carrots, radish and green onion plus the chili paste and rub into the cabbage leaves very well. Keep your gloves on because this will burn and discolor your hands!
用開水給裝泡菜罐和蓋子消毒。擦乾。泡菜儘可能壓實。一定要保證水漫過泡菜到罐子頂部。Clean a jar very well with very hot water, including the lid. Dry and prepare to fill. Pack the kimchi into a jar as tight as you can. Make sure to push the contents down until you see water bubbling to the top of the jar.
室温下發酵2 - 5天。當上面的泡菜太乾的時候，你需要用乾淨的勺子把它們壓到底下去。開蓋食用後記得冷藏保存剩餘的泡菜。
Let it ferment at room temperature for 2-5 days. Occasionally, you may reach into the jar with a clean spoon and push the contents down if they're looking too dry on top. After opening it up and eating it, refrigerate the leftovers. Enjoy!
烹飪屋
