Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, korean kimchi. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Kimchi: Essential recipes of the Korean Kitchen. Luister of lees je favoriete boek. Vergelijk de prijzen voordat je koopt. Repeat layering all of the cabbage has been salted.
Korean Kimchi is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Korean Kimchi is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have korean kimchi using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Korean Kimchi:
- Take 2 pieces Chinese Cabbage
- Take 1/2 cup Rock Salt
- Prepare 1/2 cup Glutinous Rice Flour
- Prepare 1/4 cup White Sugar
- Make ready 3 cups Water
- Take 1 cup Garlic
- Make ready 2 tablespoons Ginger
- Make ready 1 cup White Onion
- Prepare 1 cup Fish Sauce
- Get 2 cups Gochugaru
- Get 4 stalks Leeks
- Get 1 piece Carrot
- Prepare 1 piece Radish
- Take Honey (optional)
Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think.
Steps to make Korean Kimchi:
- PREPARE THE CABBAGE - - Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl.
- Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) - - Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes.
- MAKE THE GLUTINOUS PASTE - - Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. - - When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. - - Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.
- PREPARE THE KIMCHI SAUCE - - Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes.
- Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. - - You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.
- MIX THE KIMCHI - - In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.
- Best eaten after its 1st to 2nd week of fermentation.
Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. Kimchi is usually served as a side dish to complement various dishes but it has been used as a garnish for burgers and even hotdogs.
So that is going to wrap it up for this exceptional food korean kimchi recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!
