Shows only measured growth and past history (no predicted figures).
24 hours
+14%
7 days
+25%
30 days
+25%
View count history
View count (last 9 days): 143K → 179K
Editor's note
Explaining why salted cabbage should be rinsed in salt water rather than plain water using osmosis principles. This underrated but critical technique for maintaining kimchi's salt balance and crisp texture is gaining attention in Korean home cooking.
Don't ever rinse salted napa cabbage with plain water when making kimchi!
Are you unsure whether to rinse the salted napa cabbage? Rinsing it many times with plain water can cause salt to be drawn out due to osmosis, making the kimchi taste bland and become mushy.
In this case, gently rinse it just once with salt water made with sea salt. This helps reduce the loss of seasoning in the cabbage and maintains the crisp texture of the kimchi.
#KimchiMaking #SaltedNapaCabbage #CookingTips #Kimchi #HomeCooked #Recipe #HomeCookedRecipe #KoreanFood #Food
Show original
김장할 때 절임배추 맹물로 절대 씻지 마세요!
절임배추를 씻어야 할지 고민되시죠? 맹물로 여러 번 씻으면 삼투압 때문에 염분이 빠져 김치가 싱거워지고 물러질 수 있습니다.
이럴 때는 천일염을 푼 소금물로 가볍게 한 번만 헹궈보세요. 배추의 간이 빠지는 것을 줄이고 김치의 아삭한 식감을 유지하는 데 도움이 됩니다.
#김장김치 #절임배추 #요리비법 #김치 #집밥 #레시피 #집밥레시피 #한식 #음식
Korea
Korea
Korea
Korea
Korea
Korea
Korea
Korea