Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, homemade kimchi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Homemade Kimchi is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Homemade Kimchi is something that I have loved my whole life.
Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy) I make kimchi in every winter. As a foodie who loves fermentations and pickled vegetables, kimchi is one of my top selections along with common Szechuan style pickled vegetables. This possible not authentic Korean kimchi, but the final taste is good enough for me.
To get started with this recipe, we must first prepare a few ingredients. You can cook homemade kimchi using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Kimchi:
- Take 1 lb Wombok (Napa Cabbage)
- Make ready 3 cups Water
- Get 1 cup Salt
- Take 1 lb Radish, shredded
- Prepare 3 Onion leaves, cut into 1-inch long pieces
- Prepare Blended Paste:
- Make ready 1/2 Korean Pear, sliced
- Take 1 Onion, sliced
- Prepare Porridge:
- Prepare 300 ml Water
- Make ready 3 Tbsp Sweet Rice Flour
- Take Seasoning Mix:
- Take 5 Tbsp Red Pepper Powder (you can add more if you want too spicy)
- Take 100 ml Fermented Anchovy Sauce
- Prepare 1 1/2 Tbsp Maesilaek
- Prepare 1 Tbsp Sugar
- Get 2 Tbsp Garlic, minced
- Get 1/2 Tbsp Ginger, minced
- Make ready 1 Tbsp Salted Fermented Shrimp
Kimchi is a Korean side dish made from salted, seasoned, and fermented vegetables—most commonly Napa cabbage with radishes, green onions, and gochugaru, or red pepper flakes. It is commonly found in many Asian restaurants. Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
Instructions to make Homemade Kimchi:
- Cut bottom of the cabbage. Cut the leaves into bite sizes.
- Sprinkle salt evenly to all of the cabbage layer by layer. Splash water at the end. Soak the cabbage for 2 hours.
- Rinse at least 3 times through in cold water and place in a large strainer. Drain completely, about 1 hour.
- Add sweet rice powder into water and mix well in low heat. Let it cool off completely.
- Blend the Korean pear and onion.
- Combine blended Korean pear and onion, porridge, seasoning mix.
- Add the radish and green onions into the kimchi paste and mix well with your hand. (Make sure to wear a glove!)
- Toss the salted and drained cabbage and mix well until everything is evenly combined.
- Transfer to an air tight container. Enjoy!
Pack the kimchi in a glass jar and add the brine to it. Once the vegetables and paste are combined, transfer them to a clean jar. Pour some of the brine in as well, and press down on the vegetables until the brine rises up to cover them. Seal the jar tightly with a lid. "Kimchi is Korea's famous dish and is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It's full of flavour, but what's more, it's good for you too.
So that’s going to wrap it up with this exceptional food homemade kimchi recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
