Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, korean kimchi. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented.
Korean Kimchi is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Korean Kimchi is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook korean kimchi using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Korean Kimchi:
- Prepare 2 inch ginger
- Prepare 6 cloves garlic
- Make ready 1/4 cup fish sauce
- Get 1/4 cup Korean chilli flakes
- Get 2 carrots
- Take 1/3 cup green onions
- Take 1 daikon radish
- Take 1 napa cabbage
In its simplest form, Korean Kimchi is fermented cabbage (Chinese cabbage) with red pepper powder. Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. This easy kimchi recipe is a speedy version of the traditional Korean kimchi !
Instructions to make Korean Kimchi:
- So cut the cabbage in two and cut the half in half
- Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour
- I used only half a daikon radish, cut it julienne
- Do the same for the carrots and chop some spring onions as well
- After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion)
- Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick
- Mix well until you reach a paste
- Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months
- And there you go KIMCHI
Nevertheless, for something simpler and quicker, Korean cooks turn to this mak kimchi. Easy Kimchi or Mak Kimchi (막김치). Easy Kimchi made with cabbages and radishes. Korean Mak Kimchi is an everyday kimchi that is simple to make but delicious with a zing. Kimchi Ssambap (Kimchi Wrapped Rice Rolls) - Korean Bapsang.
So that is going to wrap it up for this special food korean kimchi recipe. Thanks so much for reading. I am confident that 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
