Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, authentic kimchi. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Authentic Kimchi is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Authentic Kimchi is something that I have loved my entire life. They’re nice and they look fantastic.
Kimchi is something where each Korean household would have its own family recipes. It is difficult to say what is "more authentic" since all these recipes are usually passed down from generation to. Quick and easy authentic kimchi is only a few simple steps away.
To begin with this particular recipe, we must prepare a few ingredients. You can have authentic kimchi using 19 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Authentic Kimchi:
- Prepare 2 head Chinese cabbage
- Prepare 1 Salt for pickling (5% of the weight of the cabbages)
- Make ready 1 medium Daikon radish
- Get 1/2 stalk The white part of a Japanese leek
- Make ready 1 bunch Green onions
- Take 1 bunch Chinese chives
- Take 1/2 Onion
- Make ready 1/2 Asian pear or apple
- Make ready 2 head Garlic
- Get 1 bag Ginger
- Make ready 20 cm piece Kombu
- Prepare 2 Scallops
- Make ready 5 to 6 Ama-ebi shrimp (with their shells on)
- Get 50 grams Salt-preserved squid (ika no shiokara)
- Prepare 100 grams The liquid from salt-preserved sardines
- Take 1 tbsp Sugar
- Make ready 100 grams Dried red chili peppers (coarsely ground)
- Make ready 50 grams Dried red chili peppers (finely shredded)
- Get 100 grams Rice porridge (okayu)
Eating fermented foods is one of the best ways to keep a healthy gut Basic kimchi is a traditional Korean dish of fermented vegetables; the most commonly. Nowadays, kimchi is made both in North and South Korea, the Southern version being more salty and spicy than the Northern one. Seasons also play a role in the flavors of kimchi - refreshing cucumber. Your special batch will arrive vacuum sealed with a gel pack and an insulated bag via priority mail.
Steps to make Authentic Kimchi:
- Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander.
- Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture.
- Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne.
- Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
- Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped.
- From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red.
- Process the salt-preserved squid in a food processor until it's chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands.
- Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
- Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well.
- Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished.
- Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage.
- Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
- Kimchi is a fermented food, so don't eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation.
We don't use MSG or preservatives in our kimchi. Authentic kimchi usually is cured with raw fish or oysters. Dashi or even fish sauce is a safe I make it in Canada from a recipe given to me by a friends Korean grandmother, tradtional Kimchi is a nice. Authentic Korean recipes even YOU can cook! Making good kimchi is so much more than just following a recipe.
So that is going to wrap it up for this special food authentic kimchi recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
