For Kimchi: Homemade Salt Fermented Shrimp Recipe [Saewoojeot Recipe] 새우젓 레시피
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- Опубліковано 29 чер 2024
- #kimchi #kimchirecipe #새우젓
🦐ANYONE can make Salt Fermented Shrimp at home! All you need is Fresh Shrimp and Coarse Sea Salt. Salt Fermented Shrimp is a MUST when making Kimchi. You can also use Salt Fermented Shrimp to make so many delicious Korean dishes at home! 🇰🇷집에서 간단하고 맛있는 새우젓 만들어 보세요.
Salt Fermented Shrimp = SehUooJeot (phonetic spelling) 새우젓
⭐️Ingredients 재료
100 Grams Fresh Shrimp 새우
40 Grams Coarse Sea Salt 천일염
1 Shrimp with head-on 머리 달린 새우
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⭐️Ingredients 재료
100 Grams Fresh Shrimp 새우
40 Grams Coarse Sea Salt 천일염
1 Shrimp with head-on 머리 달린 새우
Timecodes/레시피 시간 코드
00:00 Introduction 오프닝/인삿말
01:19 Salt Fermented Shrimp Recipe 새우젓 만들기
04:57 Taste Testing 맛보기
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I'm making that today , fermented shrimp , I need this recipe so I quit buying the fermented shrimp in the stores in the bottle to making my kimchi , homemade is always better
This video is very helpful. I can't find 새우젓 in my country. Will definitely give your recipe a try. 감사합니다!
🙏
i have looked for this one so long already! Thank you Helen
My pleasure 🙏
This is fantastic, thank you so much! I've been searching for a year to find this, and am very happy to have this recipe now!
Yay🙏
Thankyou so much - i can't wait to try this in my next kimchi ❤
Thank You, Eonnie 💗🦐
❤ thanks im learning a lot..
Thank you! Love it!
🙏🙌🙏
Fascinating thank you
🙏
❤ your videos and thank you for sharing this with me 💓
My pleasure! Thanks for cooking Korean food with me🙏
I’m so grateful of this video, I’ll absolutely give this a try, fingers crossed I don’t mess this up 😅 thank you so much 😊
Thanks 🙏
Wow I never knew it was possible to make this. Thanks!
🙏🙌🙏
How you think they made it back in the days. Long go when they would catch shrimp they would salt it right way and let it under go the fermentation process this preserved the shrimp. People noticed it was delicious.
Thank you. This was so helpful to me. I have always wanted to make this at home instead of buying. 🫶🏼
My pleasure🙏. Homemade is always more tasty, in my opinion.
I have made kimchi twice and am confused as to the "fish" ingredients. One recipe called for shrimp paste. My question is... is this the same as shrimp paste? I've also just used anchovy sauce and have read that you can just use fish sauce if you can't get the others? I love trying and making Korean food almost as much as eating it. Any advice you can offer is most greatly appreciated! Thank you for all your wonderful videos!!
Korean Fish Sauce is made with anchovies. Please watch this Kimchi Making Q & A. I go over fish sauce and Korean salt fermented shrimp ua-cam.com/video/2iGsQ5EuVe0/v-deo.htmlsi=WIeo3Yj9FyfHkZmx
Hey, this is super cool recipe. I eat Kimchi, on daily basis, my own prepared. Made out of napa cabbage, white cabbage and savoy cabbage. This is the first time I made shrimps fermented exactly like in this recipe, it really is fantastic. It is salty, but also has beautiful open seas smell and definitely has nice sweety shrimp umami taste. As you said - nothing funky there. It is really good! Excellent. I used 100g shrimp / 40g salt ratio. I live where shrimp is luckily in abundance on the market, daily fresh, and I'll use it. Thanks, fantastic recipe, way more better than market canned stuff, and way better than Cambodian style shrimp paste. Nothing beats home-made. THANKS!!! And as you said, the most important, fresh shrimp, de-veined properly, washed and salt. Extra.
Yay 🙏🙌🙏 Thank you! Yes, other Asian shrimp paste is COMPLETELY different from Korean salt fermented shrimp 🦐
@@ModernPepper Thank You! Extra!
Hi Helen! I’m getting everything together to make my first homemade kimchi!🎉 I have a question about the shrimp…how is it safe to use raw?
I can almost taste bo-ssam 😁
🙏
한국에서 왔습니다. 새우젓을 큰새우로 담가 먹기도 하는군요🦐
What should I do with the whole shrimp after fermenting? Remove or leave it in the jar?
chop the meat & squeeze the shell juices back into the jar 😊
You can keep it in there as u eat through the rest of the paste. Once u r done, remove the shell and use the meat as ur final spoonful of salt fermented shrimp.
Can we add full shrimp and ferment it?
Hey sister. You know those lil dried and kinda crunchy and crispy shrimps? They usually sell em in a bag and you just add the lil dried shrimps to whatever you want. Do you have a dried shrimp recipe to make those lil things? Or is there anything like that? Those lil shrimps are some of the greatest things ever! I'll eat em straight out of the bag! They're addicting lol.
Does it have to be fresh shrimp? We have only frozen here.
can I reduce the salt?
I tried it. It’s not smelly but it got hard in the jar. Is it ok? I won’t want to get sick.
is it ok to use frozen shrimp for this recipe? unfortunately there's no way for me to get fresh ones - that head-on shrimp might also be impossible to buy
Yes, use frozen raw shrimp. Just thaw it out in the fridge. If u can’t get a head on shrimp, then just skip it
@@ModernPepper thank you!
I left my shrimp out a little longer than an hour…will it be ok?