Spicy Napa Cabbage Kimchi, also called Tongbaechu-Kimchi, Baechu-Kimchi, Pogi-Kimchi or just simply Kimchi, is one of the Korean traditional kimchi. It is the most common side dish in all Korean restaurants. I love napa cabbage kimchi but store bought kimchi are usually tasted sour since they stayed in the store for a long time and then are over fermented. So today, I'd like to make my own kimchi.前陣子看了韓綜《三時三餐》農村篇，節目中崔智友醃了一缸紅咚咚美味泡菜，饞的我一整個泡菜魂上身，好想吃泡菜呀呀呀呀呀呀！多倫多的韓國超市中雖然有各式各樣的泡菜，但由於擺放於架上有一段時間，通常買回家的泡菜都已經過度發酵變酸了。買不到新鮮泡菜，不如捲起袖子自己來做吧！安妮塔 發表在 痞客邦 留言(0) 人氣(116)
Koji, is the fungus, aspergillus oryzae, that grows on grain substrate. It is used in many East Asian cuisines to ferment food. The rich enzymes of koji break down starches and proteins of grains into sugars and amino acids, for making various miso, soy sauces, sake, amazake, etc.The koji starter I use here for making koji rice is Light Rice Koji Starter from Gem Cultures in US. If you live in Canada, Culture Mother is going to launch those koji starters soon. In Japan, the koji starter can be purchased online, like Amazon.jp, Kawashimaya, 丸福. In Taiwan, you can find various koji starters at Da Shan and 錦池。安妮塔 發表在 痞客邦 留言(0) 人氣(1,327)
※ 這批日式醬油是2015年一月25日製作，收錄在這個新部落格裡 ※Japanese-style soy sauce, known as shoyu, is usually made from an even ratio of soybeans and wheat, koji bacteria and salted water (brine), it is different from traditional Chinese soy sauces that are made with 100% soybeans, koji bacteria and salted water. Japanese-style shoyu tends to be sweeter, clearer and thinner than Chinese soy sauces.安妮塔 發表在 痞客邦 留言(0) 人氣(167)
【醃鳳梨】
日前收到社團上季食譜試作列車的獎品，團長Melodie做的黃豆麴，超興奮的！一顆顆黃豆麴發的好美喔。買了一顆鳳梨回來切切洗洗，加了鹽、糖、黃豆麴、甘草片和米酒，裝罐等待，希望一個月後我也能煮鍋Mira的鳳梨苦瓜雞湯。（啊～光想著我就口水氾濫了XD）
食譜參考《美慧老師的醬漬泡菜》P72鹹鳳梨醬
... 是說最近很迷韓綜《三時三餐》農村篇，看著類似台灣三合院中的小菜田和一甕甕的泡菜，好嚮往，好想做醃漬泡菜喔。。。聽說接下來這季是有車大叔和張根碩的漁村篇，應該會有很多曬魚乾海帶之類的漁村小菜吧，一定要追！ 安妮塔 發表在 痞客邦 留言(0) 人氣(227)
發酵 Fermentation (6)