"mikroba pangan: pembuatan Kimchi"

Kimchi

Ingredients

• Chinese cabbage or mustard greens — 2 kg
• Carrot
• Radish
• Spring onions
• Onion
• Ginger
• Garlic
• Salt
• Glutinous rice flour
• Water — about 200 ml
• Korean chili powder, to taste
• Sugar
• Fish sauce
• Shrimp paste, to taste (optional)

Most ingredient quantities are not specified.

Equipment and Preparation

Use a knife and cutting board, a bowl or other mixing container, and a pot or pan with a heat source. A mortar or blender can be used to grind the ginger and garlic. Wash all the vegetables before preparing them.

Method

1. Salt the cabbage: Sprinkle salt over the cabbage, including the ends, and leave it to wilt for a while. The presenter says salting helps discourage spoilage microorganisms and supports lactic-acid bacteria during fermentation.
2. Prepare the other vegetables: Cut the carrots, radish, spring onions, and onion. Rinse the salted cabbage thoroughly afterward so the kimchi does not become too salty.
3. Make the rice-flour mixture: Heat about 200 ml of water, add the glutinous rice flour, and bring it to a boil, stirring continuously.
4. Prepare the seasonings: Grind the ginger and garlic in a mortar or blender. If using shrimp paste, heat it first.
5. Mix the vegetables and seasonings: Put the prepared vegetables, excluding the cabbage, in a bowl. Add the onion and spring onions and mix. Add the heated rice-flour mixture, Korean chili powder, sugar, ground ginger and garlic, fish sauce, and shrimp paste if using. Mix evenly and adjust the chili to taste.
6. Combine with the cabbage: Cut the wilted cabbage into pieces, add it to the seasoned mixture, and mix until evenly coated.
7. Incubate and observe: Divide the kimchi into containers for comparison. The practicum proposes incubating one batch at room temperature and another in a refrigerator for 24 hours. Observe and record the shape, color, texture, aroma, and taste.

Tips and Variations

• Rinse the cabbage well after salting to avoid overly salty kimchi.
• Use less garlic for a milder garlic aroma.
• Adjust the chili to taste. Shrimp paste is optional and can be used according to preference.
• The video also mentions a yogurt practicum, but directs viewers to separate literature for yogurt instructions.

Presenter and Source

The presenter is Rizki from Unit Laboratorium MIPA IAIN Syekh Nurjati Cirebon. No specific external source is cited; the presenter refers viewers to related literature for yogurt.