{"id":144472,"title":"Otantik Kore Usul\u00fc Kimchi","modified":"2026-06-16T14:54:51+02:00","plain":"Evde o otantik lezzetleri yakalaman\u0131z\u0131 sa\u011flayacak nefis bir kimchi tarifi\n\n\n\nMuhtemelen Kore mutfa\u011f\u0131n\u0131n en bilinen malzemelerinden biri olan kimchi, sa\u011fl\u0131kl\u0131 beslenme d\u00fcnyas\u0131nda da kendine sa\u011flam bir yer edindi. Peki kimchi tam olarak nedir? Neden bu kadar pop\u00fcler oldu? Bu yaz\u0131da size kimchi’nin hik\u00e2yesini, ne i\u015fe yarad\u0131\u011f\u0131n\u0131 ve bug\u00fcn nas\u0131l b\u00f6ylesine b\u00fcy\u00fck bir fenomene d\u00f6n\u00fc\u015ft\u00fc\u011f\u00fcn\u00fc anlataca\u011f\u0131m.\n\n\n\nKimchi’nin tarihi ve k\u00f6keni\n\n\n\nBu pop\u00fcler yan lezzet, ilk ba\u015fta yaln\u0131zca tuzlanm\u0131\u015f sebzelerden olu\u015fuyordu. Fermente yiyeceklerin \u00e7o\u011funda oldu\u011fu gibi, ba\u015flang\u0131\u00e7ta ama\u00e7 sebzeleri daha so\u011fuk mevsimlerde t\u00fcketmek \u00fczere saklamakt\u0131. \u0130\u00e7inde herhangi bir baharat ya da ek \u00e7e\u015fni bulunmuyordu; bunlar \u00e7ok daha sonra ortaya \u00e7\u0131kt\u0131. Bug\u00fcn bildi\u011fimiz ve severek yedi\u011fimiz kimchinin bug\u00fcnk\u00fc h\u00e2line gelmesi y\u0131llar ald\u0131; yine de bulundu\u011funuz b\u00f6lgeye g\u00f6re h\u00e2l\u00e2 de\u011fi\u015fiklik g\u00f6sterir.\n\n\n\nNefis g\u00f6r\u00fcn\u00fcyor\n\n\n\nKimchi nedir?\n\n\n\nBu sorunun yan\u0131t\u0131 biraz karma\u015f\u0131k, \u00e7\u00fcnk\u00fc kimchi tek bir \u015feyden ibaret de\u011fildir. \u00c7o\u011fu ki\u015fi onu, \u00c7in lahanas\u0131n\u0131n gochujang, gochugaru ve di\u011fer baharatlarla fermente edilmi\u015f h\u00e2li olarak bilir. Bu elbette kimchidir; ancak lahanal\u0131 olanla s\u0131n\u0131rl\u0131 kalmayan pek \u00e7ok farkl\u0131 t\u00fcr\u00fc de vard\u0131r. Salatal\u0131k, turp ve perilla yapra\u011f\u0131 kimchisi bunlardan yaln\u0131zca birka\u00e7\u0131d\u0131r; bunlara birazdan tekrar de\u011finece\u011fim.\n\n\n\nKimchiyi en genel h\u00e2liyle tan\u0131mlamak gerekirse, gochugaru, sar\u0131msak, taze so\u011fan ve hamsi ezmesiyle kar\u0131\u015ft\u0131r\u0131larak fermente edilen bir sebzedir. Ancak tarif evden eve de\u011fi\u015febilir. T\u00fcm malzemeler kar\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra, kar\u0131\u015f\u0131m fermente olmas\u0131 i\u00e7in hava ge\u00e7irmez bir kapta bekletilir. \n\n\n\nEskiden fermantasyon b\u00fcy\u00fck toprak k\u00fcplerde yap\u0131l\u0131rd\u0131, ancak bug\u00fcn \u00e7o\u011funlukla s\u0131radan cam kavanozlarda haz\u0131rlan\u0131r. Kimchi’nin tam olarak ne oldu\u011funa dair belki de hi\u00e7bir zaman tek ve net bir tan\u0131m olmayacak. Ama belki de onu bu kadar zengin ve Kore mutfa\u011f\u0131n\u0131n bu kadar \u00f6nemli bir par\u00e7as\u0131 yapan \u015fey tam olarak budur: her damak tad\u0131na uyum sa\u011flar. Hatta onu pirin\u00e7 ve ton bal\u0131\u011f\u0131yla birlikte soteleyebilirsiniz.\n\n\n\nKimchi’nin tad\u0131\n\n\n\nT\u00fcketti\u011finiz t\u00fcre g\u00f6re tad\u0131 de\u011fi\u015febilir, ancak genel lezzet profili olduk\u00e7a benzerdir. \u0130\u00e7inde fermente oldu\u011fu ac\u0131l\u0131 kar\u0131\u015f\u0131m, sebzelere ek\u015fi, tatl\u0131 ve baharatl\u0131 bir karakter kazand\u0131r\u0131r. Ya\u011fl\u0131 yemeklerin yan\u0131nda ise damakta ferah bir denge sa\u011flar; bu y\u00fczden Kore usul\u00fc k\u0131zarm\u0131\u015f tavuk tarifimin yan\u0131nda harika gider.\n\n\n\nNeden bu kadar pop\u00fcler?\n\n\n\nLezzetli tad\u0131n\u0131n yan\u0131 s\u0131ra kimchi, kalori bak\u0131m\u0131ndan olduk\u00e7a d\u00fc\u015f\u00fck olmas\u0131na ra\u011fmen sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan pek \u00e7ok fayda sunar. A vitamini, C vitamini ve daha bir\u00e7ok vitamin ile mineral i\u00e7erir; \u00fcstelik 150 g ba\u015f\u0131na yaln\u0131zca yakla\u015f\u0131k 23 kalori sa\u011flar. Fermantasyon s\u00fcreci sayesinde ayr\u0131ca ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131 i\u00e7in son derece faydal\u0131 probiyotikler a\u00e7\u0131s\u0131ndan da m\u00fckemmel bir kaynakt\u0131r.\n\n\n\nNas\u0131l kullan\u0131l\u0131r?\n\n\n\nUmar\u0131m bu yaz\u0131, bu nefis lezzeti denemeniz i\u00e7in merak\u0131n\u0131z\u0131 yeterince uyand\u0131rm\u0131\u015ft\u0131r. Ama onu nas\u0131l kullanaca\u011f\u0131n\u0131z\u0131 bilmiyorsan\u0131z, yaz\u0131k olur; hatta daha k\u00f6t\u00fcs\u00fc \u00e7\u00f6pe gidebilir. Benim hi\u00e7 istemedi\u011fim \u015fey de tam olarak bu. Kimchinin tad\u0131n\u0131 \u00e7\u0131karman\u0131n pek \u00e7ok yolu var; i\u015fte t\u00fcr\u00fcne g\u00f6re birka\u00e7 \u00f6neri :\n\n\n\n\u00c7in lahanal\u0131 kimchi:\n\n\n\n\u00c7in lahanal\u0131 kimchi\n\n\n\nEn yayg\u0131n kimchi t\u00fcr\u00fc oldu\u011fu i\u00e7in \u00e7ok say\u0131da Kore yeme\u011finde kullan\u0131l\u0131r. En sevdi\u011finiz k\u0131zarm\u0131\u015f tavu\u011fun yan\u0131nda servis edebilir; k\u0131zarm\u0131\u015f pilava, kimchi jjigae’ye, kimchi jeon’a (kore usul\u00fc krep) ekleyebilir ya da son d\u00f6nemin pop\u00fcler e\u015fle\u015fmelerinden biri olan eritilmi\u015f peynirli sandvi\u00e7te kullanabilirsiniz.\n\n\n\nTurp kimchisi:\n\n\n\nTurp kimchisi\n\n\n\nBu t\u00fcr, Kore usul\u00fc s\u0131\u011f\u0131r kemi\u011fi \u00e7orbas\u0131 (Seollengtang) ya da elde kesilmi\u015f eri\u015fte \u00e7orbas\u0131 (Kalguksu) gibi \u00e7orbalar ve yahniler i\u00e7in m\u00fckemmeldir.\n\n\n\nSalatal\u0131k kimchisi:\n\n\n\nSalatal\u0131k kimchisi\n\n\n\nSalatal\u0131kl\u0131 kimchi, son derece ferahlat\u0131c\u0131 oldu\u011fu i\u00e7in \u00f6zellikle yaz aylar\u0131nda tercih edilir. \u00c7o\u011fu zaman Kore barbek\u00fcs\u00fcn\u00fcn yan\u0131nda servis edilir; ancak \u201cyaz\u0131n s\u0131cak \u00f6\u011f\u00fcnleri\u201d diyebilece\u011fimiz ba\u015fka yemeklerle de \u00e7ok iyi gider. Aromas\u0131 olduk\u00e7a bask\u0131nd\u0131r, bu y\u00fczden daha sade tatlarla e\u015fle\u015ftirmek en iyisidir; aksi h\u00e2lde di\u011fer yeme\u011fin \u00f6n\u00fcne ge\u00e7ebilir. \u00d6rne\u011fin susam ya\u011fl\u0131 eri\u015fteyle harika bir uyum yakalar.\n\n\n\nKimchi’nin ana malzemeleri\n\n\n\n\n\n\n\nMalzemeler hakk\u0131nda not\n\n\n\nKore deniz tuzu \u015fart de\u011fildir; yerine iri tuz kullanabilirsiniz.\n\n\n\nTuzlu karides \u015fart de\u011fildir; Kore frenk so\u011fan\u0131 yerine taze so\u011fan kullanabilirsiniz.\n\n\n\n\n\n\tOtantik Kore Kimchisi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 kg napa lahanas\u0131 (kal\u0131n d\u0131\u015f yapraklar\u0131n\u0131 ay\u0131klay\u0131n, ancak lahanay\u0131 b\u00fct\u00fcn b\u0131rak\u0131n)3.9 litre i\u00e7me suyu285 g iri Kore deniz tuzu (tuzlu su i\u00e7in)97 g sofra tuzu (orta irilikte kristaller (serpmek i\u00e7in))Kimchi Harc\u0131 \/ Kimchi Ezmesi2 yemek ka\u015f\u0131\u011f\u0131 yap\u0131\u015fkan pirin\u00e7 unu360 ml su145 g gochugaru540 g kore turpu veya daikon turpu (j\u00fclyen do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 ince deniz tuzu3.5 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu2 yemek ka\u015f\u0131\u011f\u0131 fermente tuzlu karides (ince do\u011franm\u0131\u015f)90 g kore frenk so\u011fan\u0131 (5 cm uzunlu\u011funda do\u011franm\u0131\u015f)140 g havu\u00e7 (j\u00fclyen do\u011franm\u0131\u015f)42 g ince k\u0131y\u0131lm\u0131\u015f sar\u0131msak0.5 yemek ka\u015f\u0131\u011f\u0131 ince k\u0131y\u0131lm\u0131\u015f zencefil2 yemek ka\u015f\u0131\u011f\u0131 \u015feker75 g so\u011fan (p\u00fcre h\u00e2line getirilmi\u015f (el blender\u0131 veya mutfak robotuyla) ya da ince rendelenmi\u015f)\t\n\t\n\t\tNapa lahanas\u0131n\u0131 d\u00f6rde b\u00f6l\u00fcn ve akan suyun alt\u0131nda durulay\u0131n. K\u00f6k k\u0131sm\u0131n\u0131n bozulmadan kald\u0131\u011f\u0131ndan emin olun.\u0130ri tuzu b\u00fcy\u00fck bir kapta suyun i\u00e7inde eritin. Lahanalar\u0131 tuzlu suya birer birer bat\u0131r\u0131n.Daha iyi tuzlanmalar\u0131 i\u00e7in bir tepsiye aktar\u0131n.Biraz sofra tuzu serpin ve lahanan\u0131n kal\u0131n beyaz k\u0131s\u0131mlar\u0131na yedirin. Her yapra\u011f\u0131 nazik\u00e7e a\u00e7\u0131p kal\u0131n beyaz b\u00f6l\u00fcmlere tuz serpin. Ayn\u0131 i\u015flemi kalan lahana par\u00e7alar\u0131na da uygulay\u0131n. Lahanay\u0131 bekletti\u011finiz tuzlu suyu daha sonra kullanmak \u00fczere ay\u0131r\u0131n.Tuzlanm\u0131\u015f lahanay\u0131 b\u00fcy\u00fck bir plastik torbaya veya geni\u015f bir kovaya yerle\u015ftirin (lahana \u00e7eyreklerinin sivri u\u00e7lar\u0131 yukar\u0131 bakacak \u015fekilde) ve ay\u0131rd\u0131\u011f\u0131n\u0131z tuzlu suyu \u00fczerine d\u00f6k\u00fcn.Plastik torban\u0131n a\u011fz\u0131n\u0131 kapat\u0131n. Kova kullan\u0131yorsan\u0131z lahanay\u0131 bast\u0131rmak i\u00e7in \u00fczerine a\u011f\u0131r bir \u015fey koyun (\u00f6rne\u011fin su dolu a\u011f\u0131r bir tencere).Lahanay\u0131 marine olmas\u0131 i\u00e7in 6 saat bekletin. Her 2 saatte bir ters \u00e7evirin. G\u0131daya uygun b\u00fcy\u00fck bir plastik torba kullan\u0131rsan\u0131z, \u00e7evirme i\u015flemi b\u00fcy\u00fck bir kovaya g\u00f6re \u00e7ok daha kolay olur.Bekletme i\u015flemi tamamland\u0131\u011f\u0131nda lahanalar\u0131 akan su alt\u0131nda, \u00f6zellikle kal\u0131n beyaz k\u0131s\u0131mlar\u0131n\u0131, tuzu gidermek i\u00e7in iyice durulay\u0131n. S\u00fczgece al\u0131n ve 1 saat s\u00fczd\u00fcr\u00fcn.Bu s\u0131rada yap\u0131\u015fkan pirin\u00e7 lapas\u0131n\u0131 haz\u0131rlay\u0131n. Yap\u0131\u015fkan pirin\u00e7 ununu suyla birlikte bir tencerede kar\u0131\u015ft\u0131r\u0131n.Orta ate\u015fte 5-8 dakika, koyula\u015fana kadar pi\u015firin.Haz\u0131r olunca pirin\u00e7 lapas\u0131n\u0131 orta boy bir kaseye al\u0131n ve so\u011fumaya b\u0131rak\u0131n. Kar\u0131\u015f\u0131m so\u011fuduktan sonra gochugaruyu ekleyin ve iyice kar\u0131\u015ft\u0131r\u0131n.B\u00fcy\u00fck bir kar\u0131\u015ft\u0131rma kab\u0131na turpu, ince deniz tuzunu, bal\u0131k sosunu ve tuzlu karidesi al\u0131n. Turbun hafif\u00e7e suyunu salmas\u0131 i\u00e7in 10 dakika bekletin. Ard\u0131ndan kore frenk so\u011fan\u0131n\u0131, havucu, ince k\u0131y\u0131lm\u0131\u015f sar\u0131msa\u011f\u0131, ince k\u0131y\u0131lm\u0131\u015f zencefili, \u015fekeri, p\u00fcre h\u00e2line getirilmi\u015f so\u011fan\u0131 ve gochugarulu kar\u0131\u015f\u0131m\u0131 ekleyin. \u0130yice kar\u0131\u015ft\u0131r\u0131n. Kimchi harc\u0131 \/ kimchi ezmesi art\u0131k kullan\u0131ma haz\u0131r.Bir lahana \u00e7eyre\u011fini tepsiye al\u0131n. Harc\u0131 her yapra\u011fa yay\u0131n. (Yapraklar\u0131n yaln\u0131zca bir y\u00fcz\u00fcn\u00fc \u00e7e\u015fnilendirmeniz yeterlidir.) Her lahana \u00e7eyre\u011fi i\u00e7in 1-2 k\u00fc\u00e7\u00fck avu\u00e7 har\u00e7 yeterli olacakt\u0131r. Ayn\u0131 i\u015flemi kalan lahana par\u00e7alar\u0131na da uygulay\u0131n. Yapraklar\u0131 k\u00f6k k\u0131sm\u0131ndan koparmay\u0131n; daha iyi tutmalar\u0131 i\u00e7in ba\u011fl\u0131 kals\u0131nlar.Kimchiyi bir kimchi kab\u0131na ya da hava ge\u00e7irmez bir kaba aktar\u0131n ve kapa\u011f\u0131n\u0131 kapat\u0131n. 24 saat oda s\u0131cakl\u0131\u011f\u0131nda bekletin, ard\u0131ndan buzdolab\u0131na al\u0131n. So\u011fuduktan sonra yemeye ba\u015flayabilirsiniz; ancak lezzetinin oturmas\u0131 i\u00e7in 3-4 g\u00fcn daha bekletmeniz tavsiye edilir.\t\n\t\n\t\tKimchi genellikle buzdolab\u0131nda birka\u00e7 ay saklan\u0131r; ancak saklama ko\u015fullar\u0131na ba\u011fl\u0131 olarak yakla\u015f\u0131k 1 y\u0131la kadar dayanabilir.\u00a0\n\nMalzemeler hakk\u0131nda not\n \nKore deniz tuzu \u015fart de\u011fildir; yerine iri tuz kullanabilirsiniz.\n \nTuzlu karides \u015fart de\u011fildir ve kore frenk so\u011fan\u0131 yerine taze so\u011fan kullan\u0131labilir.\n\n\t\n\t\n\t\tCor\u00e9ennekimchi, Kimchi de chou","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144472"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144472\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/12064"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}