Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kimchi. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Traditionally, kimchi was stored in large earthenware fermentation vessels called onggi, often stored in-ground to prevent freezing during the winter months and cool enough to slow down the fermentation process during summer. The vessels are also kept outdoors in special terraces called jangdokdae. 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 one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Kimchi is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kimchi using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kimchi:
- Get 1 kg Nappa Cabbage
- Take 300 gram White Radish
- Get 60 gram Coarse Salt
- Take a
- Take 1 clove Garlic
- Get 60 ml Fish sauce
- Take 1 Tablespoon Ginger
- Take b
- Take 1 Tablespoon Glutinous Rice Flour
- Get 6 Tablespoon Water
- Take 1 Tablespoon Sugar
- Make ready c
- Make ready 2 1/2 Tablespoon Gochugaru
Kimchi is traditionally made by combining cabbage, scallions, or radishes in a brine with garlic, ginger, chili pepper,. Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. You can purchase prepared kimchi at Korean or Asian grocery stores, but it's actually relatively easy to make at home.
Steps to make Kimchi:
- 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.
- 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.
- First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage.
- Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage.
- Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain.
- Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste
- Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass.
- 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.
Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. You can purchase prepared kimchi at Korean or Asian grocery stores, but it's actually relatively easy to make at home. If you've ever had authentic Korean food, you've likely tried kimchi. This staple of Korean cuisine—perhaps the most esteemed and well-known of all Korean foods—is made of salted, fermented vegetables and typically served as a side dish. Kimchi is a traditional Korean dish made with salted fermented vegetables.
So that’s going to wrap it up for this exceptional food kimchi recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
