【無添加】切って袋に入れるだけ。白菜の芯も漬け汁も無駄なく活用。簡単なのに美味しすぎるシンプルなキムチの作り方

【無添加】切って袋に入れるだけ。白菜の芯も漬け汁も無駄なく活用。簡単なのに美味しすぎるシンプルなキムチの作り方

This time, I will introduce how to make homemade kimchi that you can easily make at home. It is a simple kimchi that uses seasonal Chinese cabbage and you can adjust the spiciness to your liking. I will also introduce some easy recipe variations, so please enjoy until the end. This time, I will cut the Chinese cabbage into 1/4. I’ll make 1 kg. Today I’ll be pickling in a ziplock bag, so I’ll set that up in advance. You can also use regular plastic bags instead of ziplock bags and pickle in a bowl. Make a slit in the core of the cabbage and then insert your finger into the slit to split it in two. This makes it easier to clean up afterward, as the smaller leaves are less likely to fly off than when cut with a knife. Cutting the cabbage with a knife can easily cause the cut surface to discolor, but this will prevent that. Once you’ve cut off the core, wash the cabbage. There may be some mud on the base, so wash it well. Once you’ve drained the water, cut it into bite-sized pieces about 3 cm wide. Place the cut cabbage in a bag. Cabbage is a vegetable that is surprisingly rich in active ingredients, including vitamin C and B-carotene, which are important for health maintenance in winter, as well as potassium, which helps excrete excess sodium. The core of cabbage, which is often thrown away, is packed with flavor and nutrients. The texture is a little tough, but if you shred it, it’s easy to eat. There’s no part of the cabbage to throw away . Once you’ve cut it all up, put this in a bag. Next, measure out the salt. Salt should be 5/10 of the cabbage’s weight. Add 50g. We recommend using coarse salt that contains minerals, rather than refined salt. After closing the bag, shake the bag to coat the entire surface. If there is a lot of cabbage, the salt may not be distributed evenly at first. Over time, the cabbage will release moisture, reducing the volume and allowing the salt to naturally blend throughout, so roughly mixing is fine. Once the salt has blended in, remove the air from the bag to create a vacuum. Once all the air has been removed, close the bag and flatten it. Place a weight of about 1kg on top and leave for about 3 hours to extract the moisture from the cabbage. It is best to double the bag to prevent water leakage. You can use any heavy weight, such as a bottle, canned food, pot or book. After 3 hours, there was a little water leaking out, but a lot of water has come out. Put the bag into a bowl and drain the water from the cabbage. Squeeze it tightly. You will use this bag again. There is no need to wash the bag. Squeeze the water out tightly with your hands and put it back into the bag. Squeezing out the water tightly improves the texture when eaten. It also prevents the flavor from becoming diluted, so do this step carefully. There is still some umami in this pickling liquid, so I will use it in another recipe later. I will also be adding chives along with the Chinese cabbage, so wash them. I think it would also be delicious to add carrots or onions to your liking. Cut the chives into pieces about 3cm wide. Once cut, put them into the bag. Next, we will make yangnyeom . Apples that are blemished or on sale will be fine. We will use the apples with the skin on, so soak them in baking soda water to remove pesticides and wax. Dissolve 2 tablespoons of baking soda in 500ml of water. Let it soak for about 5 minutes, if you wish to skip this step, remove the seeds. This time we will make yangnyeom in a blender, but if you do not have a blender or mixer, you can use a grater to grate it. Cut into pieces that will fit in the blender cup. Wash 20g of ginger and cut it with the skin on. Use 5-6 cloves of garlic, about 40g. Fresh garlic often has small sprouts, so it is fine to leave it as is, but if the sprouts have grown, they may cause a bitter taste, so remove them if this bothers you. Remove the roots of 1/4 of an onion and cut it into pieces that will fit in the cup. Add 50g of coarsely ground chili pepper. This is a chili pepper that is a little milder than the common chili pepper. Next, add chili powder. This is a very spicy ingredient, so if you add too much it will become very spicy. You can substitute it with chili pepper. Regarding adjusting the spiciness, if you add too much chili pepper it will be difficult to adjust later, so try adding it a little at a time at first. The amount used here may be a little too strong for people who don’t like spicy food or children, so you can taste it halfway through, so try gradually increasing the amount from about half or one-third. Add the measured chili pepper. Add 1 tablespoon of ground sesame seeds . Authentic kimchi often includes the flavor of seafood such as salted squid, but this time we will substitute it with fish sauce. We add shrimp to further enhance the flavor, but you can omit this. Or you can add the flavor of other seafood such as bonito flakes. Add 2 tablespoons of shrimp, 1 tablespoon of fish sauce, and 1 tablespoon of powdered kelp. You can also use chopped regular kelp instead. Add 1 tablespoon of oligosaccharides. You can substitute honey or sugar. This is sugar to promote fermentation, so sweeteners like Lakanto or Stevia cannot be used as a substitute. Add 1 teaspoon of salt. All you have to do is mix well until it becomes a paste. Put it in the bag that contains the cabbage. Close the bag and mix the yangnyeom and cabbage. When preparing in a bowl, the yangnyeom contains chili peppers, so it is very pungent and will sting if you touch it with your bare hands. It is recommended to wear gloves when working with it. It will look like this after mixing. Let’s taste it now. Since it will be fermented from now on, it will not be sour at this point, just spicy, but Adjust the spiciness with this. If it’s not spicy enough, add coarsely ground chili peppers and chili powder little by little, mix, and adjust until it’s to your liking. Remove the air, then seal the top tightly and use a scraper or chopsticks to gather the yangnyeom and Chinese cabbage together. After that, it’s best to store it in a bag to prevent leakage. I doubled the bag because I was worried. Do not use a weight or anything like that, and if possible, let it sit in the vegetable compartment of the refrigerator for about 3 days. After 3 days, the juice had leaked out, so it was good that I doubled the bag. You can store it in the bag, but this time I would like to transfer it to a different container. Plastic containers are prone to transferring colors and odors, so I recommend glass or enamel containers. On the third day, it has not yet fermented, so the sourness is weak. However, after about a week, it will gradually become sour. After a week to 10 days, once it has become sour, move it from the vegetable compartment to the refrigerator. Because the temperature in the refrigerator is lower, fermentation progresses more slowly, allowing it to maintain the perfect sourness for longer. If you leave it in the vegetable compartment, fermentation will continue and it will become too sour. Kimchi is a food that continues to ferment, so there is no set expiration date , but as a guideline, it will be delicious in about a month. The rate at which fermentation progresses also changes depending on the temperature of the refrigerator, so the storage period is only a guideline. If it becomes too sour, try using it in stir-fries or soups. If you divide it into small portions and freeze it, it will last for about two months. The texture will change after thawing, so do not use it in hot pots or stir-fries. I recommend using it for cooking with vegetables. My homemade kimchi is complete and I’d like to try it right away. It has a nice crunchy texture and is very spicy. It’s fresh yet rich, a taste that you can only get from homemade kimchi . I think it will become even more delicious as the acidity increases, so I’m looking forward to enjoying the changes in flavor. I’ll also briefly introduce how to use the water from salting the cabbage. I’m making kimchi soup, so prepare your favorite vegetables. Today I’m using onions, shiitake mushrooms, and enoki mushrooms. Stir-fry the pork. Once the pork is cooked through, add 100g of kimchi and stir-fry lightly. Stir- fry for 1-2 minutes, then add the chopped vegetables. Add 100ml of the cabbage juice that was released when salting. This cabbage juice is quite salty, so dilute it with 300-400ml of water. The saltiness can change depending on the type and amount of vegetables used, so taste it at the end and add water if it’s too salty, or add more cabbage pickling liquid if it’s too bland. Add the tofu and simmer until the vegetables are cooked through. It’s a simple seasoning made with just the vegetable stock, the umami of the pork, and the saltiness of the cabbage pickling liquid. Finally, sprinkle with green onions. Your kimchi soup is ready. Packed with meat, tofu, and vegetables, this is a satisfying soup that can also be used as a side dish. Let ‘s eat ! The umami of the meat and vegetables makes the spiciness milder, making it very delicious. This is a bowl that will gently warm your body as the cold weather approaches, so be sure to give it a try. Thank you for watching until the end. (Yangnyeom) 50g coarsely ground chili peppers (adjust between 15-60g) 1/2 tablespoon chili powder (adjust between 1/2 teaspoon and 1 tablespoon) (can be substituted with chili pepper) 1 tablespoon oligosaccharides (can be substituted with honey or sugar) 1 teaspoon coarse salt 1 tablespoon kelp tea 1 tablespoon ground sesame 2 tablespoons dried shrimp (optional) 1 tablespoon fish sauce

旬の白菜で作る、自家製キムチのレシピです。
辛さや甘さの調整も自由。
はじめての方でも失敗しにくい、袋で漬けるお手軽バージョンです。

今回のレシピでは、
✔ 発酵を促すための甘味料の選び方
✔ ナンプラーで作る手軽な旨みの出し方
✔ 唐辛子の辛さ調整方法
✔ 発酵が進むポイントと保存のコツ
なども解説しています。

甘味料の代用OK／NGリスト
【代用できる】
上白糖・三温糖・きび砂糖・甜菜糖・はちみつ・黒糖（少量）
【代用できない】
ラカント・エリスリトール・ステビアなどの甘味料

辛さ控えめの方や、しっかり発酵させたい方にもおすすめです。
ぜひお好みの辛さと旨みで、自分だけのキムチを楽しんでください😊

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

塩分について

今回のキムチの配合では、まず白菜1kgに対して50gの塩で下漬けをしますが、このうちの一部は水分と一緒に流れ出してしまうため、実際に白菜に残るのはおよそ70〜80％ほどになります。
平均値で計算すると、下漬けの塩は約38gほど残る計算です。

さらに、ヤンニョムに使う塩が小さじ1で約5gありますので、下漬けと合わせて、最終的にキムチ全体に残る塩の量はおよそ43gになります。

完成したキムチの総重量を、白菜や調味料を合わせて約1.3kgとすると、全体に含まれる塩分濃度はおよそ3.3％ほどです。
そのため、完成したキムチ10gの中に含まれる塩分量は、約0.3gが目安になります。

市販のキムチの塩分量は、平均（0.2〜0.5g/10g）ほどなので、市販のものとほぼ同じ程度の塩分量です。

正確な分析ではなく、家庭で作る場合のざっくりした塩分量の考え方ですので、ご参考までにしていただければ幸いです🙇‍♀️

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

【自家製キムチ】
白菜　1kg
粗塩　50g
ニラ　1/2
たまねぎ1/4
りんご　1/2個
にんにく　40g
生姜　20g

(ヤンニョム)
粗びき唐辛子　50g(15～60ｇの範囲で調整)
粉唐辛子　　　大さじ1/2
　　　　　　　(小1/2～大1の範囲で調整)
　　　　　　　　(一味唐辛子で代用可)
オリゴ糖　大さじ1　(蜂蜜や砂糖で代用可能)
粗塩　　　小さじ1
粉末昆布　　大さじ1
すりごま　大さじ1
乾燥エビ　大さじ2（省略可）
ナンプラー　大さじ1

【キムチスープ】
お好みの野菜をお好きな量でOKです
玉ネギ　1/2
シメジ　1/4
エノキ　1/2
豚バラ肉　50ｇ
キムチ　　100ｇ
豆腐　　　半丁(150ｇ)
白菜の漬け汁　100ml
水　　　　　　300～400ml
青ねぎ　　　　少々

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

沢庵の作り方はこちら

生姜・にんにくチューブ卒業

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
使用した保存容器(スクエアタイプ)
楽天　　　https://a.r10.to/hNZKiw

袋ホルダー
楽天　　　https://a.r10.to/hkByQN
Amazon　https://amzn.to/49k6wfs

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
オススメ調味料

塩
楽天　　　https://a.r10.to/hkYcv7
Amazon　https://amzn.to/45bayAZ

粗挽き唐辛子
楽天　　　https://a.r10.to/h9hRju
Amazon　https://amzn.to/47V2VSF

粉唐辛子
楽天　　　https://a.r10.to/h5Anxm
Amazon　https://amzn.to/43tkojG

オリゴ糖
楽天　　　https://a.r10.to/hgTOYW
Amazon　https://amzn.to/4hW3xfk

粉末昆布
楽天　　　https://a.r10.to/hPaWs9
Amazon　https://amzn.to/49fGry5

ナンプラー
楽天　　　https://a.r10.to/hPblje
Amazon　https://amzn.to/3Xr6ECv

乾燥エビ
楽天　　　https://a.r10.to/hRME5c
Amazon　https://amzn.to/3JXNEZj

昆布
楽天　　　https://a.r10.to/hN1rXV
Amazon　https://amzn.to/465JvZe

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

▼宜しければチャンネル登録お願いします▼
https://www.youtube.com/channel/UCuZ2z_pydidYzoUsPgeyMHw

▼今回の動画の流れ▼
00:00　オープニング
00:46　下漬け
04:30　本漬け準備
06:24　ヤンニョムづくり
08:08　辛さ調整について
10:51　本漬け
12:44　保存について
14:31　完成
15:09　白菜の水分活用(キムチスープ)
17:43　分量一覧

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
▼愛用品紹介▼

・フライパン&鍋セット
YouTubeチャンネル【シクロエの家】

・天然木の年輪まな板
楽天　　　https://a.r10.to/hktQft
Amazon　https://amzn.to/3XVA39z

・簡単に切れ味復活！包丁研ぎ
楽天　　　https://a.r10.to/hNCoV7
Amazon　https://amzn.to/3zxyKDq

・驚きの切れ味！丸洗いOKキッチンバサミ
楽天　　　https://a.r10.to/hFn5UP
Amazon　https://amzn.to/3zMqQGk

・感動的な切れ味のピーラー
楽天　　　https://a.r10.to/hk2NHu
Amazon　https://amzn.to/3zCZBhH

・耐熱ガラスボウル
楽天　　　https://a.r10.to/hNeASs
Amazon　https://amzn.to/3XYphz8

・ハンドブレンダー
楽天　　　https://a.r10.to/huBW7i
Amazon　https://amzn.to/45YvNIn

・ガラス保存容器
楽天　　　https://a.r10.to/hNZKiw

・ポリ袋ホルダー
楽天　　　https://a.r10.to/hkByQN
Amazon　https://amzn.to/49k6wfs

・炊飯器には戻れない炊飯土鍋
楽天　　　https://a.r10.to/h5AvZv
Amazon　https://amzn.to/3WjdXfN

・見た目もお洒落な高性能トースター
楽天　　　https://a.r10.to/hFhyQj
Amazon　https://amzn.to/4czMk88

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

・Instagram
https://instagram.com/shikuroenoie?igshid=MzNlNGNkZWQ4Mg==

・TikTok
tiktok.com/@shikuroenoie

・楽天ROOM(我が家のお気に入りをご紹介)
https://room.rakuten.co.jp/room_055d39ec8e/items

・Amazon(動画でご紹介したものなどをまとめています)
https://www.amazon.co.jp/shop/influencer-cb7f55f0?ref_=cm_sw_r_cp_ud_aipsfshop_aipsfinfluencer-cb7f55f0_C8ECHZFYG3HBCZSHJDSC

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

お問い合わせはメールかInstagramのDMからお願いします。
shikuroenoie22@gmail.com

※Amazonアソシエイトでリンクを生成しています

#キムチ
#自家製
#砂糖不使用
#手作り
#ヤンニョム
#無添加
#白菜
#レシピ