Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, our homemade authentic kimchi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Our Homemade Authentic Kimchi is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Our Homemade Authentic Kimchi is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have our homemade authentic kimchi using 17 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Our Homemade Authentic Kimchi:
- Take 3 whole Chinese cabbage
- Make ready 1/3 A) Daikon
- Prepare 2 whole A) Carrots
- Make ready 1 1/2 bunches A) Chinese chives
- Take 200 grams B) Red chili peppers (coarsely ground)
- Get 100 grams B) Red chili peppers (finely ground)
- Make ready 2 C) Apples
- Take 170 grams C) Garlic
- Take 1 piece C) Ginger
- Prepare 100 ml C) Honey
- Take 80 grams C) Sugar
- Get 1 packages C) Cut kombu
- Prepare 3 tbsp C) White sesame seeds
- Make ready 2 packages Dashi stock granules
- Get 400 grams Salt
- Get 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!
Instructions 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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