關於 fermented fish中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

【韓國光州飲食行 | 挑戰魔鬼魚刺身！！！】

⫸韓國 光州 飲食行 － PART 3 | FOOD TRIP TO GWANGJU (PART 3) ⫷

再次多謝Korean Cultural Center in Hong Kong 駐香港韓國文化院的支持，及我的好朋友 Stephen、翻譯妹妹 Hun-Woo和韓國文化院的Jihye的幫忙。喜歡這段影片和韓國飲食的你，記得給讚和分享給你的朋友啦！PART 4很快有！

Once again, thank you Korean Cultural Center in Hong Kong for this opportunity for me to explore the traditional food culture in Gwangju, and I have learned a lot of new things about Korean food in this trip, and I am sure all the viewers will do as well.
Here's a shout out to my good friend Stepten, translator Hun-Woo and Jihye from KCC! Without you guys, this trip wouldn't be the same!
If you enjoy watching this video or you love Korean culture, please like this video and share with your friends!

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1. 홍어전문점홍애집
⠀Address: 160 Uncheon-ro, Ssangchon-dong, Seo-gu, Gwangju
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更多影片 More Videos:
韓國光州飲食行
PART 1: https://youtu.be/D2zatUR5uPw
PART 2: https://youtu.be/A_W3EZPOK3w
PART 3: https://youtu.be/HAeQquZxFAQ
PART 4: https://youtu.be/AtJ0Xq3uL24

四日三夜釜山飲食行 | FOOD TRIP TO BUSAN
PART 1: https://youtu.be/9Zf4zJ578Sk
PART 2: https://youtu.be/vkAvGqGeh-0
PART 3: https://youtu.be/ekaBiDMM8qQ
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#光州
#飲食
#旅行
#韓國十月文化節

* 中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角）*
A quick and easy recipe in which you need only 20 minutes of hands-on-time while letting mother nature takes care of the rest. Kimchi in a nutshell? It is a Korean dish made with salted, fermented vegetables. Kimchi is packed with Korean flavors like garlic, chili & ginger as well as full of healthy probiotics! If you want to add an easy spicy kick to your meal, this is the one for you. 

Welcome to adjust spiciness exactly as you like, by adjusting the amount of chili powder. You can eat it fresh directly after making, or keep it in the fridge for a few days to a few weeks before serving. Fermentation enhances taste and aroma, as well as extending shelf life.

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? If you enjoyed this video help others enjoy it by adding captions in your native language -

✅ Secrets for crunchy cucumber kimchi:
1. choose small and firm instead of big and soft
2. cut off blossom ends of a cucumber
3. pour over salty "boiling water" for soaking
4. drain the water out properly

✅ YOU WILL NEED:
4 cucumbers
1/2 small onion
1/5 carrot
20g chive
4 tablespoons Korean chili powder (고추가루 guchu garu)
2 tablespoons of fish sauce (멸치액젓 myulchi aekjeot )
2 teaspoons minced garlic
1 teaspoon ginger
1.5 tablespoons green plum syrup (매실청 Maesil chung)
*if not available, use '2 tablespoons of grated apple + 1 teaspoon sugar',
or just '2 teaspoons of sugar' instead
1/2 tablespoon sugar
1 tablespoon roasted sesame seed

"I will always choose a lazy person to do a difficult job because
a lazy person will find an easy way to do it" - Bill Gates

✅ Let's connect:
Instagram - lazy Korean cooking
Facebook - 在台北的韓國餐桌
Blog (中文/in Chinese)- http://hanguoliaoli.pixnet.net/blog

✅ 料理書 Cook book in Chinese
＃在台北的韓國餐桌
＃金自然的韓國餐桌

✅ Recommended playlists:
＃Korean soup/stew 韓式湯鍋食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf1u_VbhFOay7FWODjPpRUD2
＃Korean side dish (반찬 banchan) 韓式小菜食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2NfX2VVuaBF7za-xGozwuS
＃Korean #Vegan recipe 韓式素食食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2QRpz1HM4vyJqFWCs9Lg-B

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*中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角)*
✅ “剛剛好”黃瓜泡菜 l 目標? 爽脆好吃到最後一口
快速簡便的黃瓜泡菜食譜，你只需要動手20分鐘，接著就讓大自然照顧你剩下的一切。泡菜充滿了韓國風味，如大蒜，辣椒和薑及健康的益生菌！如果你想在用餐時添加一點辣勁(spicy kick)，快來一起動手做吧！
完全可以根據自己的喜好調節辣椒粉的用量。做完後你可以直接吃，也可以將其在冰箱中放置幾天至幾週後再食用。發酵可增強味道和香氣，並延長保存期限。新影片很快會再跟你們見面哦～

? 如果你喜歡我的影片，請你訂閱-
多多按like鼓勵我，這對我來說意義重大，你的支持，讓我很開心喔。

✅ 脆皮黃瓜泡菜的秘密：
1. 選擇小而硬而不是大而軟
2. 切斷黃瓜花的末端
3. 倒入鹹的“開水”中浸泡
4. 完全瀝乾鹽水

✅ 你需要：
黃瓜 4個
小洋蔥 1/2個
黃蘿蔔 1/5個
韮菜 20g
辣椒粉 4大匙 (고추가루 guchu garu)
魚露 2大匙 (멸치액젓 myulchi aekjeot )
蒜泥 2小匙
薑 1小匙
梅實清 1.5大匙（如果沒有，可以用2大匙蘋果泥和1小匙糖代替，或是只2小匙的糖代替
糖 1/2大匙
芝麻 1大匙