跟讀練習: Stop buying KIMCHI, make this instead (+ save money!) - 通過影片學習英語口語

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Kimchi is the MVP of fermented foods and it's a staple in Korean cuisine.

I'm really obsessed with it and so today we're going to be making a very simple version with easy to find ingredients.

This is store-bought kimchi and this is my homemade kimchi.

So it's a lot more goodness for a fraction of the price.

Once you have a jar of this in the fridge, you're gonna want to have it with everything.

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.

It's so versatile and because it's fermented it's good for your gut too

But it's usually made with fish sauce shrimp face or other seafood based ingredients

So today we're gonna be making a fish free fully vegan

version at home with very easy to find ingredients All right, enough talking.

Let's dive in All right,

first up I've got a kilogram of Napa cabbage, quite possibly my favorite cabbage.

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

and then tear it open the rest of the way.

And then you're going to see that it's going to retain this nice crinkly texture in the leaves.

Now once it's quartered, I then chop it up into roughly one inch chunks.

Now we can add this all to a large bowl and sprinkle over about 25 grams of iodine-free salt.

Now do not reduce the amount of salt.

It's really important and don't worry we're gonna wash it off later.

And I like to use coarse sea salt but fine sea salt and kosher salt work too.

Once the salt is in there just give it a toss

and a very gentle massage just for a couple of minutes

and this is going to help to soften the cabbage and draw out the moisture.

Then we're going to let it sit for a couple of hours just toss it once or twice in that time.

While the cabbage rests we're going to make the kimchi paste.

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.

The sugar in this is necessary to kickstart fermentation without adding any additional sugars.

Then toss in a chunk of fresh ginger, some vegetable broth, soy sauce, and miso paste.

These last three ingredients are what gives this the kind of salty, umami taste you would normally get from fish sauce.

And then the star ingredient is all that's left.

This is gochugaru.

Gochugaru is a Korean red pepper flake, which is fundamental to making kimchi.

It's a non-negotiable ingredient.

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.

Once the gochugaru is added in, pop the lid onto the food processor and blend it up until it's smooth.

Next, let's prep the veggies.

For the veggie add-ins, I'm keeping it super simple with just two ingredients.

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.

I also like to actually cut it lengthwise, just so the onion flavor isn't so overpowering.

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.

All that's left now is to bring it all together.

This cabbage is done resting.

If you look closely, you'll see it's actually released a lot of liquid and it's reduced significantly in volume.

So now we're gonna drain this in the sink

and then run it under cold water just to help wash away that excess salt.

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.

Then you can toss in the carrot, the green onion, and the kimchi paste.

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.

Now we're just going to pack this kimchi into a clean jar.

Just press it down firmly though, so it's submerged in its own juices.

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.

Now you can just close the lid and leave it on the counter overnight, away from direct sunlight.

From here on out, you're just fermenting.

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.

For a mild kimchi, this is already ready after a day or two, especially if it's warm where you are.

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.

Just be sure to burp it in that time, and then from that point on, it's ready.

It's so tangy.

I love this so much.

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.

It's good for months and you can add it to just about everything.

It's gut friendly, tangy, a bit spicy and super wholesome.

This recipe is linked for you in the description box below.

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.

But this was just meant to be a beginner friendly version.

In any case, both are on the website for you.

The links are in the description box below.

Thanks so much for hanging with me today, friends.

I really appreciate it.

PickupLime signing off and I'll see you in the next video.

Oy!

Any additional sugars?

No!

Slank this.

It's a staple in cuisine.

Cuisine, cuisine.

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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FOR YOU

為何通過這個影片練習口語？

通過這段影片，學習者可以在一個輕鬆和愉快的環境中練習英語口語。影片中的講者展示瞭如何製作自制泡菜，內容涉及了食品製作的細節和豐富的食材資訊。這種實際應用的場景能幫助您在日常生活中更自信地使用英語，特別是在與朋友或家人分享食譜時。此外，講者使用的是清晰的英語，適合各種水平的學習者進行模仿和跟讀，極大地增強了學習效果，這對於提高英語發音非常有幫助。

語法與表達的應用

在影片中，講者使用了一些關鍵的句型和表達，以下是其中的幾個：

Let's dive in（讓我們開始吧） - 這是一個常用的口語表達，適合用於引入具體內容。
You're gonna want to（你一定會想要） - 這種口語結構傳達了強烈的建議和期望，讓交流更具親和力。
It's a lot more goodness for a fraction of the price（價格便宜卻品質出眾） - 使用比較級表達，強調價值。
Once you have a jar of this in the fridge（一旦你在冰箱中有了這一罐） - 通過條件句引出後續內容，邏輯清晰。

這些表達不僅能夠幫助您在日常對話中活用，同時也為雅思口語練習提供了實用的句型參考。

常見發音陷阱

在觀看影片時，學習者需要注意以下幾個可能的發音難點：

kimchi（泡菜） - 這個詞的發音可能對許多學習者來說有些困難，它應該發音為「金氣」，注意最後的「氣」音。
fermented（發酵的） - 這也是一個常見的發音陷阱，確保在發這個詞時要清晰地分開音節。
ingredients（食材） - 許多學習者在這個詞上容易出錯，可以跟隨講者的發音進行英語影子跟讀以練習準確度。

通過意識到這些發音挑戰，學習者可以在和朋友或家人用英語討論食譜時顯得更自然流暢，這有助於提高自信心並增強口語表達能力。

影片中的語法

說話人最常用的結構，並附上影片中的原話：

結構	影片中的用法
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	is added · is meant · is linked
用 “might / may” 表可能 might/may + 動詞 — 有可能但不確定的事	might want
“going to” 表將來 be going to + 動詞 — 計劃或明顯即將發生的事	we're going to be · gonna want · gonna be
現在進行時 am/is/are + -ing — 此刻或近期正在發生的事	I'm keeping · I'm leaving · you're just fermenting

什麼是跟讀法？

跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。

影子跟讀法: 閱讀完整分步指南 →

跟讀練習: Stop buying KIMCHI, make this instead (+ save money!) - 通過影片學習英語口語

選擇練習模式

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為何通過這個影片練習口語？

語法與表達的應用

常見發音陷阱

影片中的語法

什麼是跟讀法？