Steps to Make Homemade Kimchi

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kimchi. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kimchi is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Kimchi is something which I have loved my entire life.

Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented.

To get started with this particular recipe, we have to prepare a few components. You can have kimchi using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi:

1. Take 1 kg Nappa Cabbage
2. Make ready 300 gram White Radish
3. Prepare 60 gram Coarse Salt
4. Prepare a
5. Take 1 clove Garlic
6. Make ready 60 ml Fish sauce
7. Make ready 1 Tablespoon Ginger
8. Make ready b
9. Prepare 1 Tablespoon Glutinous Rice Flour
10. Take 6 Tablespoon Water
11. Take 1 Tablespoon Sugar
12. Make ready c
13. Make ready 2 1/2 Tablespoon Gochugaru

Kimchi is a traditional Korean side dish made from salted and fermented vegetables (most often There are hundreds of varieties of kimchi available, but the one that Americans are most familiar with. Although many people get a chill through their spine at the very mention of the Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two. Kimchi is a Korean cabbage dish known for its pungent aroma and spicy kick. Kimchi is a traditional Korean dish made with salted, fermented vegetables.

Steps to make Kimchi:

1. 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.
2. 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.
3. First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage.
4. Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage.
5. Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain.
6. Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste
7. Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass.
8. 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.

Kimchi is a Korean cabbage dish known for its pungent aroma and spicy kick. Kimchi is a traditional Korean dish made with salted, fermented vegetables. Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Kimchi is a spicy side dish made from fermented vegetables and Korean red pepper, and is loaded with potential health benefits. It is a staple of the Korean diet, and its popularity has surged worldwide.

So that is going to wrap it up for this special food kimchi recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!