Pratica di Shadowing: Stop buying KIMCHI, make this instead (+ save money!) - Impara a parlare inglese con i video
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Kimchi is the MVP of fermented foods and it's a staple in Korean cuisine.
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I'm really obsessed with it and so today we're going to be making a very simple version with easy to find ingredients.
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This is store-bought kimchi and this is my homemade kimchi.
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So it's a lot more goodness for a fraction of the price.
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Once you have a jar of this in the fridge, you're gonna want to have it with everything.
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You can add it to fried rice, stir it into noodles, add it to salads, roll it in gimbap, pile it on hot dogs, tuck it into sandwiches.
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It's so versatile and because it's fermented it's good for your gut too
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But it's usually made with fish sauce shrimp face or other seafood based ingredients
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So today we're gonna be making a fish free fully vegan
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version at home with very easy to find ingredients All right, enough talking.
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Let's dive in All right,
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first up I've got a kilogram of Napa cabbage, quite possibly my favorite cabbage.
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Now you could slice this in half lengthwise with a knife, but what I actually like to do instead is to just cut it at the base
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and then tear it open the rest of the way.
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And then you're going to see that it's going to retain this nice crinkly texture in the leaves.
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Now once it's quartered, I then chop it up into roughly one inch chunks.
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Now we can add this all to a large bowl and sprinkle over about 25 grams of iodine-free salt.
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Now do not reduce the amount of salt.
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It's really important and don't worry we're gonna wash it off later.
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And I like to use coarse sea salt but fine sea salt and kosher salt work too.
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Once the salt is in there just give it a toss
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and a very gentle massage just for a couple of minutes
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and this is going to help to soften the cabbage and draw out the moisture.
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Then we're going to let it sit for a couple of hours just toss it once or twice in that time.
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While the cabbage rests we're going to make the kimchi paste.
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So just grab a food processor and chuck in half of a small onion, five cloves of garlic, and half of a sweet red apple.
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The sugar in this is necessary to kickstart fermentation without adding any additional sugars.
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Then toss in a chunk of fresh ginger, some vegetable broth, soy sauce, and miso paste.
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These last three ingredients are what gives this the kind of salty, umami taste you would normally get from fish sauce.
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And then the star ingredient is all that's left.
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This is gochugaru.
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Gochugaru is a Korean red pepper flake, which is fundamental to making kimchi.
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It's a non-negotiable ingredient.
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It's the only one you're potentially gonna need to source, and you can usually just find it in an Asian supermarket or get it online.
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Once the gochugaru is added in, pop the lid onto the food processor and blend it up until it's smooth.
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Next, let's prep the veggies.
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For the veggie add-ins, I'm keeping it super simple with just two ingredients.
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So a carrot, which I'm going to julienne, so just cutting it up into matchstick-like pieces, and then a few stalks of green onion, which I'll chop up into two-inch chunks.
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I also like to actually cut it lengthwise, just so the onion flavor isn't so overpowering.
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Traditionally, you'd also add Korean radish or daikon radish, but this is meant to be a simple recipe, so I'm leaving it out.
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All that's left now is to bring it all together.
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This cabbage is done resting.
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If you look closely, you'll see it's actually released a lot of liquid and it's reduced significantly in volume.
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So now we're gonna drain this in the sink
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and then run it under cold water just to help wash away that excess salt.
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And you can pick up little handfuls at a time, give it a good gentle squeeze to drain off any excess liquid, and then transfer this back to the large bowl.
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Then you can toss in the carrot, the green onion, and the kimchi paste.
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And now we're just gonna mix everything together, but if you've got cuts on your hands like I do, you might want to consider putting on some gloves.
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Now we're just going to pack this kimchi into a clean jar.
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Just press it down firmly though, so it's submerged in its own juices.
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And just make sure to leave about an inch of space at the top, because fermentation is a living thing, it's breathing, it needs that room to breathe, so don't pack it all the way to the top.
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Now you can just close the lid and leave it on the counter overnight, away from direct sunlight.
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From here on out, you're just fermenting.
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All right, so the next day you are going to open the lid to burp this and release any built-up gas, and you can give it a taste test.
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For a mild kimchi, this is already ready after a day or two, especially if it's warm where you are.
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But if you like a tangier kimchi like I do, it needs a little bit longer, so you might want to leave it on the counter for another day or two.
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Just be sure to burp it in that time, and then from that point on, it's ready.
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It's so tangy.
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I love this so much.
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At this point, you do want to move it to the fridge just to slow down fermentation, but now you've always got a jar of kimchi in your fridge.
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It's good for months and you can add it to just about everything.
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It's gut friendly, tangy, a bit spicy and super wholesome.
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This recipe is linked for you in the description box below.
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But if you do want to level up, we actually have a more traditional kimchi recipe on our website that uses more authentic ingredients and methods.
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But this was just meant to be a beginner friendly version.
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In any case, both are on the website for you.
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The links are in the description box below.
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Thanks so much for hanging with me today, friends.
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I really appreciate it.
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PickupLime signing off and I'll see you in the next video.
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Oy!
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Any additional sugars?
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No!
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Slank this.
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Slank this.
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It's a staple in cuisine.
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Cuisine, cuisine.
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Fermented foods and a staple in cre- cre- Ah, can't I- Stir it into noodles, add it to salads, roll it in- Oh, so good.
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Informazioni su questa lezione
In questa lezione, imparerai a preparare il kimchi, un alimento fermentato tradizionale della cucina coreana, utilizzando ingredienti semplici e facili da trovare. Oltre a scoprire la ricetta, potrai praticare il tuo inglese ascoltando e ripetendo i termini e le frasi che riguardano la preparazione del kimchi. Questa attività ti aiuterà a migliorare le tue abilità di shadow speech, rendendo più fluente la tua capacità di parlare in inglese. Utilizzando la tecnica dello shadowspeaks, potrai seguire ogni passaggio in modo naturale e intuitivo.
Vocabolario e frasi chiave
- kimchi: un piatto tradizionale fermentato coreano.
- Napa cabbage: un tipo di cavolo utilizzato nel kimchi.
- fermented foods: cibi fermentati, ricchi di probiotici.
- umami: il quinto sapore, che viene fornito da ingredienti come la salsa di soia.
- gochugaru: fiocchi di peperoncino coreano, essenziali per il kimchi.
- salty: salato, uno dei gusti caratteristici del kimchi.
- vegan version: versione vegana della ricetta.
- vegetable broth: brodo vegetale utilizzato per dare sapore.
Consigli per la pratica
Durante la visione del video, ti invitiamo a praticare il shadowing in inglese. Per fare ciò, ascolta attentamente la pronuncia e il tono dell'autore. I seguenti suggerimenti ti aiuteranno a migliorare:
- Ascolta una frase e poi ripetila immediatamente, cercando di imitare l'intonazione e il ritmo.
- Fai attenzione alla velocità: inizia a un ritmo più lento e aumenta gradualmente la tua velocità man mano che ti senti più sicuro.
- Rifai i passaggi più difficili più volte, utilizzando l'audio per guidarti.
- Annota le parti che trovi più complicate e ripetile successivamente per migliorare la tua pronuncia.
- Utilizza le frasi chiave elencate per creare le tue frasi e pratica il shadow speak per integrarle nel tuo vocabolario quotidiano.
Con la pratica e l'impegno, diventerai sempre più fluente nel tuo inglese parlato! Buona fortuna!
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | is added · is meant · is linked |
| Possibilità con “might / may” might/may + verbo — qualcosa di possibile ma non certo | might want |
| Futuro con “going to” be going to + verbo — un piano o qualcosa che si vede arrivare | we're going to be · gonna want · gonna be |
| Present continuous am/is/are + -ing — qualcosa che succede adesso o in questo periodo | I'm keeping · I'm leaving · you're just fermenting |
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.