1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗韓式泡菜rich600338<blockquote class="wp-embedded-content" data-secret="9A8lZj0bgY"><a href="https://marcwiner.com/zh-hant/kimchi/">正宗韓式泡菜</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/kimchi/embed/#?secret=9A8lZj0bgY" width="600" height="338" title="正宗韓式泡菜 — Marc Winer" data-secret="9A8lZj0bgY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/02/Kimchi-2-en-tete.jpg600800韓式泡菜大概是韓國料理中最廣為人知的食材之一，也早已風靡健康飲食圈。但韓式泡菜究竟是什麼？它又為什麼會如此受歡迎？這篇文章就來帶大家認識韓式泡菜的歷史、用途，以及它如何成為今日備受追捧的經典美味。https://marcwiner.com/zh-hant/kimchi/zh-hant道地韓式泡菜韓式15005107公升4 kg 大白菜 (去除外層較厚的葉片，但白菜保持完整)3.9 公升的水285 g 韓國粗海鹽 (用於調製鹽水)97 g 食鹽 (中等顆粒（用於撒鹽）)2 大匙 糯米粉360 ml 水145 g 韓式辣椒粉540 g 韓國蘿蔔或白蘿蔔 (切成細絲)1 大匙 細海鹽3.5 大匙 魚露2 大匙 鹽漬發酵蝦 (切碎)90 g 韓國韭菜 (切成 5 公分長段)140 g 胡蘿蔔 (切成細絲)42 g 蒜末0.5 大匙 薑末2 大匙 糖75 g 洋蔥 (打成泥（可用手持攪拌棒或食物切碎器）或磨成細泥)16https://marcwiner.com/wp-content/uploads/2024/02/Kimchi-2-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400