Kimchi Recipe with Japanese Black Garlic
Вставка
- Опубліковано 25 кві 2024
- Welcome to Itadakimasu Recipe Cooking Japan! Today, I'm sharing an easy kimchi recipe you can make at home with a unique twist-I've included Japanese aged black garlic, known for its sweet, rich flavor and minimal odor. This addition enhances the depth of the kimchi while keeping it mild and easy to enjoy as a salad. Let's get started!
-----------------------------------------------------------------------
Itadakimasu Recipe, I introduce everyday cooking, kitchen tools, and lifestyle. My cooking uses simple basic seasonings and ingredients, and I try to avoid making it complicated.
If you like, please subscribe to my channel :) / itadakimasurecipe
-----------------------------------------------------------------------
[Ingredients]
Chinese cabbage: 1500g
Garlic chives: 50g
Carrot: 50g
Apple: 200g
Coarse salt: 10g (traditional kimchi usually contains over 2% salt)
Beet sugar: 20g
Red pepper powder: 30g
Kelp: 10g
Dried shiitake mushrooms: 10g
Ginger: 20g
Black garlic: 20g
-----------------------------------------------------------------------
[Related Videos]
Japanese Fermented Foods【日本の発酵食品】
• 【日本の発酵食品】Japanese Ferm...
Shio Koji, Shoyu Koji, Amazake, Kome Koji, Miso, Nukazuke, Tsukemono(Japanese Pickles), Beni Shoga, Pickled Ginger (Red Pickled Ginger, Gari (Pickled Ginger Slices)...
塩麹、醤油麹、甘酒、米麹、味噌、ぬか漬け、漬物、紅生姜、ガリ、などのレシピ。
-----------------------------------------------------------------------
【簡単キムチの作り方】黒にんにくで匂いも気にならない！発酵レシピ
こんにちは。いただきますレシピへようこそ。本日は、簡単キムチの作り方です。家庭で気軽にできるキムチをご紹介します。塩分少なめ、サラダ感覚で食べることができるおいしいキムチです。熟成黒にんにくを使用して、匂いも気になりません。お楽しみください。
-----------------------------------------------------------------------
[材料]
白菜 1500g
ニラ 50g
にんじん 50g
りんご 200g
粗塩 10g (通常のキムチは2%以上です)
甜菜糖 20g
粉唐辛子 30g
昆布 10g
干し椎茸 10g
生姜 20g
黒にんにく 20g
-----------------------------------------------------------------------
いただきますレシピ（Itadakimasu Recipe Cooking Japan）
日常の料理やキッチンツールをご紹介しています。
料理はできるだけシンプルで簡単に作れるように心掛けています。
気に入っていただけたら、チャンネル登録をよろしくお願いします。
-----------------------------------------------------------------------
[Music]
relax129
relax049
relax123
composer : Masami Tomoshige
作曲者 : トモシゲマサミ
-----------------------------------------------------------------------
#kimchirecipe
#fermentedfood
#cabbagerecipe - Навчання та стиль
What a lovely idea to add black garlic! I’m definitely going to try this one as soon as spring hakusai is ready. They’re is just really expensive now 🙄
Thank you for watching the video! Yes, the prices of vegetables have been going up lately. Please give black garlic a try-it doesn't have the strong garlic odor! 🤭 Have a great weekend✨
Happy to kick off the day with your new video! I’m very curious about the black garlic. How do you call it in Japanese? Is it difficult to find? Will try it definitely at my next time in Tokyo. Thanks for the super recipe and great images as always. 👏👏👏
Hello! Black garlic is called "Kuro Ninniku" (where "Kuro" means black and "Ninniku" means garlic) or "Hakko Ninniku" (where "Hakko" means fermented) in Japanese. It's becoming more common in regular supermarkets, especially in natural food stores. Thank you for watching the video and for the lovely comment-it made my day! 🙏🏻 Have a great weekend!✨
You have the most interesting ingredients! I’ve never seen black garlic in the stores before. Did you buy them or did you ferment them at home?
Hello! Black garlic is fermented garlic that is aged at around 60°C for 3-4 weeks. It's a bit challenging to make at home 😅, so I buy it from garlic farmers in Aomori. In Japan, you can find it in supermarkets as well. I enjoy eating it on its own-it's sweet and tastes completely different from regular garlic. Have a great weekend! ✨
Good morning! I love the idea of adding the black garlic. We can get it here but it’s pricey. I wonder if fermented garlic would work? I keep a big jar of homemade always (garlic fermented in honey)
We eat a lot of kimchi and are always looking for new fermented food as they are so good for the microbiome :) lately I’ve been making kimchi sauerkraut which is basically shortcut kimchi in a quart jar lol. It’s also a quick ferment but has more salt and uses fish sauce.
I am also curious if you have a recipe to make natto at home? It’s getting very hard to find here 😢
Have a great weekend 💕💕💕
Wow, you're making kimchi! I'm really surprised. It seems like you're very interested in gut health-I am too! Using your garlic fermented in honey in your kimchi sounds like a great idea. Regarding the recipe for making natto at home, it's something I've been thinking of trying myself. In Japan, we use soybeans and natto starter culture to make homemade natto. I might give it a try soon! 🤭 Thank you for your comment! Have a great weekend✨
🌸💕🌸🤍
I'm so grateful for all the love 💕