Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spicy pinoy-style kimchi. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Spicy Pinoy-Style Kimchi is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Spicy Pinoy-Style Kimchi is something which I have loved my whole life. They are fine and they look wonderful.
Be sure to click the BELL for my latest recipes! I ran out of kimchi thats why i made an emergency kimchi (pechu kimchi or cabbage kimchi). I also answered some of common questions about making a kimchi.
To begin with this recipe, we have to first prepare a few components. You can have spicy pinoy-style kimchi using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spicy Pinoy-Style Kimchi:
- Prepare Vegetable
- Get 3 kg Napa Cabbage/ Chinese Cabbage
- Make ready 1/4 kg Carrots
- Make ready 1/4 kg Horse Radish
- Take 1/4 kg Spring Onions
- Prepare 1 kg salt
- Get Paste
- Make ready 1/4 kg Glutinous Rice Flour
- Make ready 3 cups water
- Take 1/2 kg white sugar
- Get 1/4 kg garlic
- Make ready 1/4 kg white onions
- Take 250 ml fish sauce
- Prepare 1/16 kg Ginger
- Prepare 1/2 kg gochujang (Korean Chili Powder)
Isunod ang Red Pepper Powder at patis. Kimchi is a type of Korean side dish. This is made from different vegetables. The main ingredient is Napa cabbage or Chinese Cabbage.
Steps to make Spicy Pinoy-Style Kimchi:
- Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold water. Pat dry and chop it up to bite size pieces. Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job.
- While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strips. Put it in one container.
- Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend.
- In a sauce pan, pour 3 cups of water, and all of your rice flour. Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp.
- After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbages. Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hands. What we want is crispy cabbage, not sloppy or even crushed to death.
- In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well.
- Add all of your vegetables, and mix it and make sure that all of them are covered in the paste.
- Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container.
- Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready.
The chili powder provides spice to this side dish and gives it its reddish color. The rest contributes to the overall flavor of the dish. Best Seller Kimchi In The Philippines. Contact Pinoy Style Kimchi Philippines on Messenger. Make spicy kimchi ramen, of course!
So that’s going to wrap this up for this special food spicy pinoy-style kimchi recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
