Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, korean kimchi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Korean Kimchi is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Korean Kimchi is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 must prepare a few ingredients. You can have korean kimchi using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Korean Kimchi:
- Prepare 2 pieces Chinese Cabbage
- Prepare 1/2 cup Rock Salt
- Make ready 1/2 cup Glutinous Rice Flour
- Make ready 1/4 cup White Sugar
- Prepare 3 cups Water
- Prepare 1 cup Garlic
- Take 2 tablespoons Ginger
- Get 1 cup White Onion
- Get 1 cup Fish Sauce
- Prepare 2 cups Gochugaru
- Take 4 stalks Leeks
- Get 1 piece Carrot
- Make ready 1 piece Radish
- Make ready Honey (optional)
The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. 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. Korean Kimchi Everything you need to know with Kimchi Pictures. In its simplest form, Korean Kimchi is fermented cabbage (Chinese cabbage) with red pepper powder.
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.
Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes. It gets its unique kick from a paste made of chili powder, garlic, ginger, red pepper and. Homemade Kimchi: An Easy Korean Sauerkraut Recipe. Kimchi is a classic Korean sauerkraut that has a spicy kick. Easy Kimchi or Mak Kimchi (막김치).
So that is going to wrap this up with this exceptional food korean kimchi recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
