Szerintünk a “kelesztés nélküli” kifejezés az, amire mindenkinek felcsillan a szeme. Ez tényleg egy pihentetés és kelesztés nélküli pogácsa recept, aminek a végeredménye finom, puha sajtos pogi.
Vegan Napa Cabbage Kimchi
Ha szereted a medvehagymát, és a pogácsát, ráadásul odafigyelsz rá, mikor mit eszel, akkor ezt a medvehagymás-túrós zabpogácsát csípni fogod.
Csupán arra kell várni, hogy a hajtogatások között a tészta egy picit pihenjen. De a végeredményért megéri türelemmel lenni, ugyanis ez talán a legjobb recept.
[IMAGE] As a Korean Canadian growing up in the Toronto suburb of Mississauga, I ate homemade kimchi every day. In our house, we made so much kimchi the napa cabbage had to be brined in our bathtub; we’d organize our showers before the big kimchi-making was scheduled to allow my mother time to scrub the tub in advance. My older sister and I would peel a bushel of garlic (it's the same size as a bushel of apples), then we’d move to the kitchen floor, where we’d purée an armful of hot chilies in a red-stained blender dedicated to kimchi-making. It was a big production, and everyone in the family dug in deep, donning gloves and chopping vegetables. And there were lots of tears — my sister and I would forget to avoid touching our eyes after handling the peppers! While there are hundreds of iterations, from mustard leaves to cucumbers, perilla and radishes, baechu kimchi, or napa cabbage kimchi, is the most traditional. Koreans make pogi kimchi (whole head kimchi) in super large quantities for kimjang, a collective family or neighbourhood kimchi-making event, which happens in late fall to prepare for the cold season. Some collectives use 100 to 200 cabbages — and with one head making enough kimchi to fill a two- or three-litre jar, that's enough kimchi for all to enjoy every day. UNESCO recognizes this ritual as an Intangible Cultural Heritage tradition. It's intertwined with our culture, and we think of kimchi with overwhelming pride. Fiery and effervescent, kimchi is Korea's national identity and beating heart. It's ubiquitous in the Korean menu — South Koreans consume 42 kg of kimchi every year — and there was never a time in my childhood when a jar of kimchi wasn't in my refrigerator. When my family immigrated to Canada, we had nothing and could afford little. A soda pop crate became our table, but we had rice and kimchi to fill our bellies, and it was enough. With so many kimchi varieties, recipes are dictated by family tradition and regional flavours of the season. My mother favoured adding oysters and salted fermented shrimp to her baechu kimchi, and over the years, we swapped oysters for fish sauce, a popular substitute in Korean homes. These strong flavours help develop and round out the punchy spice. While I do provide instructions below on how to make mak kimchi (where the cabbage is cut into smaller pieces before fermenting), the pogi variety, in my opinion, is by far more delicious and worth the extra effort. The layering, spreading of the paste, and rolling technique allow for a slow fermentation. Make it, and you'll be an honorary Korean in my books. [IMAGE] Classic Pogi Kimchi (Whole Napa Cabbage Kimchi) While kimchi is a staple of every Korean table, it’s more than a side dish or condiment. Older kimchi has the right amount of sourness to make the best Korean recipes, from kimchi soup and stew to kimchi fried rice, noodles and pancakes. It’s become a popular addition to non-Korean dishes — you may see it in grilled cheese sandwiches, and on burgers, pizza, tacos and more — with good reason. Might I suggest you use kimchi as a condiment on oysters and deviled eggs, in softened butter for fish, or in mayo as your new favourite sandwich spread. Tips: When buying gochugaru for this recipe, look for a bright red hue, and make sure to buy the mild version. Use a mandoline to quickly julienne vegetables; a Japanese mandoline is a workhorse in every Korean kitchen and makes precise cuts. To make mak kimchi (where the cabbage is cut up) instead of pogi kimchi, cut the cabbage into 1½- to 2-inch pieces, place in a large bowl, sprinkle with the kosher salt and add 2 cups of cold water, tossing to soften the leaves every 30 minutes for 1½ hours, before proceeding with the rest of the recipe. This recipe makes enough to fill a 2.5-litre to 3-litre glass canning jar. Don't fret about the volume; after salting and draining, the bulk softens and wilts during the fermentation. While you can eat kimchi right away, it's not fermented, and its flavour is not fully developed (nor are the healthy bacteria at their height). Deliciously fermented kimchi needs 1½ to 2 weeks in the fridge, after its 1 to 2 days of fermentation at room temperature, to fully develop its flavour. For a fun, scientific test, taste your fermenting kimchi every day, noticing the blooming flavours. Kimchi will last for months in the fridge and will slowly age for you to enjoy, even after it turns very sour. Aged, sour kimchi is preferred for cooking as it makes the best tasting kimchi stew, soup, fried rice, dumplings and pancakes. Note: Cleanliness of ingredients, tools and hands at every stage is important for making fermented food that is safe to eat.
Vegan Napa Cabbage Kimchi
A laktózérzékenyeknek sem kell lemondani a jó dolgokról, és azért a sajtos pogi nem egy rossz dolog. Puha, extra sajtos és abbahagyhatatlan!
Pogácsa a nagy kedvenc... sajnos itt és máshol is találtam már nagyon frankó pogi recepteket, de valahogy nem akart az igazi lenni... egyik nap bepipultam, és amire innen-onnan emlékeztem fejből összeszedtem, ami volt itthon és kipróbáltam az én elképzelésem szerint beledobálni, ami kellhet... még jó, hogy a végén emlékeztem rá:) Ez az ÉN pogi receptem, nagyon finom, még másnap is, nem keményedik meg. :)
Aside from barbecue, kimchi is probably the dish most synonymous with Korean cuisine. This fiery red, funky, fermented cabbage is on the table every meal – breakfast, lunch and dinner, 365 days a year.
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Valamelyik este családtagom elnyaffantotta magát azzal kapcsolatban, hogy ő bizony úgy enne sajtos pogácsát. Rá kellett jönnöm, hogy bizony nagyon régen nem sütöttem egy igazi jó kis sajtos pogit, úgyhogy miután egy-két hiányzó alkatrész beszerzése után megszületett az a sajtos pogácsa, amit még Nagyimtól tanultam és szerintem világbajnok.
My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.
Grízes krémes, avagy más néven mézes krémes. Szerintem úgy a legfinomabb ez a süti, ha középen egy réteg baracklekvár is van. Nagyon egyszerű elkészíteni, egyetlen hátránya, hogy minimum 1 éjszaka hűtés kell neki. De ez a hátránya egyben az előnye is, hiszen cserébe sokáig eláll! :)
Sokszor sütöm, mert egyszerű, finom és hamar elkészül. Hozzávalók Tészta 60 db pogácsához 5 cm-es kiszúróval 500 g liszt 30 g élesztő 50 mI tej 1 tk cukor 2.5 tk só 150 g vaj 150 g sajt 3 db tojássárgája … Egy kattintás ide a folytatáshoz.... →
Az örök kedvenc a pogi, nem lehet eleget sütni belőle :) A túrótól finom puha, ízes, isteni pogácsákat kapunk. Érdemes krémes állagút h...
Ez a töpörtyűs pogácsa számos kísérlet, falatnyi, tökéletes végeredménye. Gyorsan elkészül, abszolút nem pihentetjük, mennyeien foszlós, leveles, intenzíven töpörtyűs, omlós, a tésztáját összeállítani pedig könnyebb nem is lehetne. Benne van minden földi jó, ami kell a házias töpörtyűs pogácsához: zsír, bor, tejföl, élesztő. Nem kell hajtogatni, mégis a végeredmény simán versenyre kel bármelyik hajtogatott pogival. […]
