Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, our homemade authentic kimchi. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Our Homemade Authentic Kimchi is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Our Homemade Authentic Kimchi is something that I have loved my entire life. They’re nice and they look fantastic.
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To begin with this recipe, we have to prepare a few components. You can cook our homemade authentic kimchi using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Our Homemade Authentic Kimchi:
- Take 3 whole Chinese cabbage
- Prepare 1/3 A) Daikon
- Take 2 whole A) Carrots
- Prepare 1 1/2 bunches A) Chinese chives
- Prepare 200 grams B) Red chili peppers (coarsely ground)
- Prepare 100 grams B) Red chili peppers (finely ground)
- Make ready 2 C) Apples
- Prepare 170 grams C) Garlic
- Prepare 1 piece C) Ginger
- Take 100 ml C) Honey
- Prepare 80 grams C) Sugar
- Prepare 1 packages C) Cut kombu
- Make ready 3 tbsp C) White sesame seeds
- Take 2 packages Dashi stock granules
- Get 400 grams Salt
- Prepare 1 3/8 liter Water
- Make ready 400 grams Salt-fermented shrimp paste
Kimchi or kim chee is one of the most popular Korean foods. This quick and easy recipe results in authentic, raw, probiotic Kim Chee. Homemade kimchee is perfect for vegetarians, vegans, raw foodists, or just people who'd like to get some digestive probiotics into their diet from cultured foods. Our first batch of homemade kimchi!
Steps to make Our Homemade Authentic Kimchi:
- A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day. Once wilted a little, cut into 6 to 8 pieces.
- Sprinkle salt on the cabbage cores and start filling the barrel with them. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
- During the winter, all the liquid should come out within a day.
- Take out the cabbage and rinse well with water.
- Squeeze out the liquid piece by piece and let sit for a while. Then, squeeze out the liquid once more from the core to the leaves.
- Finely julienne the daikon and carrots marked with A). Cut the A) chives into 3 cm pieces.
- Bring 1.4 liter of water to a boil and add the dashi granules. Once cooled, add in the C) ingredients, apples, garlic, grated ginger. Add in the B) ingredients and shrimp paste.
- Mix well and let sit for about 30 minutes. Add in the A) ingredients and mix together. Now you have the yangnyeom sauce.
- Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
- Arrange the cabbage pieces in a container.
- To seal off air, cover with plastic wrap and store in the refrigerator. It will be ready to eat in 3 days at the earliest, depending on your preference.
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So that’s going to wrap this up for this special food our homemade authentic kimchi recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
