Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kimchi. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Kimchi is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Kimchi is something that I have loved my entire life. They’re nice and they look wonderful.
Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. Mix all the ingredients with the cabbage in a large bowl, adding the spring onions towards the end. Place the kimchi in the fridge until it's fermented to your liking.
To begin with this particular recipe, we have to first prepare a few components. You can have kimchi using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi:
- Take 1 kg Nappa Cabbage
- Get 300 gram White Radish
- Prepare 60 gram Coarse Salt
- Make ready a
- Take 1 clove Garlic
- Make ready 60 ml Fish sauce
- Take 1 Tablespoon Ginger
- Make ready b
- Make ready 1 Tablespoon Glutinous Rice Flour
- Get 6 Tablespoon Water
- Prepare 1 Tablespoon Sugar
- Make ready c
- Get 2 1/2 Tablespoon Gochugaru
Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra.
Steps to make Kimchi:
- Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
- Rinse the cabbage with some salt. Pour layer by layer of cut cabbage with coarse salt. Flipping every 30minutes for 3 times, total salting time 1hour 30minutes.
- First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage.
- Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage.
- Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain.
- Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste
- Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass.
- Press the kimchi to the bottom,make sure no air at bottom or in between. Let it sit and ferment for 2-3 days without peeping it. Put it in fridge once fermented for better taste.
You can purchase prepared kimchi at Korean or Asian grocery stores, but it's actually relatively easy to make at home. Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket.
So that is going to wrap it up for this exceptional food kimchi recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
