Homemade Kimchi in Switzerland!
Homemade Kimchi in Switzerland!

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, homemade kimchi in switzerland!. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Homemade Kimchi in Switzerland! is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Homemade Kimchi in Switzerland! is something which I’ve loved my entire life.

Best tasting Kimchi I ever had! Seriously everyone needs to buy this kimchi and the service is absol.utely top notch, it's like buying food that your best friend lovingly prepared for you.why are you still reading this? KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (통배추김치 막김치) キムチ.

To get started with this particular recipe, we must prepare a few ingredients. You can cook homemade kimchi in switzerland! using 18 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to make Homemade Kimchi in Switzerland!:
  1. Get 6 kg Napa cabbage/ Chinese cabbage
  2. Get 1/2 cup salt (recommend sea salt)
  3. Take <Kimchi glue >
  4. Get 15 x 15 cm Dried kombu
  5. Make ready 2.5 tbs rice flour / starch
  6. Take 350 ml water
  7. Prepare <Yangnyeom / Kimchi paste>
  8. Get 3 cup red chili pepper flakes
  9. Make ready 1 can anchovis
  10. Make ready 4 tbs fish sauce
  11. Make ready 3 tbs sugar
  12. Take 1 piece / 1.5 cup apple / apple sauce
  13. Take 8 cloves garlic
  14. Take 3 tbs grounded ginge
  15. Get 1/2 daikon radish
  16. Take 1/2 carrot
  17. Take 3 packet chives / wild garlic
  18. Get 3 tbs sesame oil / toasted sesame

I made this recipe for the first time about a year ago having never tried kimchi in my life. I was anxious to try kimchi because of all the buzz lately about how fermented. Homemade Kimchi: This summer, we found ourselves with an abundance of cabbage from our vegetable garden. We wanted to preserve it in a way that would allow us to enjoy it once the harvest season had passed.

Instructions to make Homemade Kimchi in Switzerland!:
  1. Ready the cabbage night before.
  2. Using knife to make cross cut on the bottom of the cabbage.
  3. Tear them apart into quarter. Repeat the process.
  4. Cut the bottom stem.
  5. Chop them into little bigger than bite size.
  6. Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage.
  7. Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night.
  8. Cabbage : next day (most of the water was drained)
  9. Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally.
  10. Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened.
  11. Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much)
  12. Mix rice flour or starch with water (not in the ingredients list).
  13. Pour the mix into the pot.
  14. Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside.
  15. Start making kimchi paste.
  16. Chop daikon radish, carrot and chives/wild garlic into 10cm long stick.
  17. Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water.
  18. Grind ginger and chop the garlics.
  19. Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste.
  20. Chop anchovies and add to the bowl.
  21. Add fish sauce, sesame oil / toasted sesame, and sugar.
  22. Mix all well.
  23. Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies)
  24. Paste with chili, veggies with chili, and glue.
  25. Mix them all well. This is the yangnyoem aka kimchi paste.
  26. Mix the cabbage and yangnyeom.
  27. Start putting them in a jar.
  28. If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!
  29. Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation.
  30. You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week.
  31. Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses.

This kimchi recipe was born from that desire. Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos View image. Make the kimchi: Pour gochugaru into a large mixing bowl. Add all ingredients except for the radish and scallions. The kimchi will start fermenting a day at room temperature.

So that is going to wrap this up with this exceptional food homemade kimchi in switzerland! recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!