Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, korean kimchi. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Korean Kimchi is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Korean Kimchi is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have korean kimchi using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Korean Kimchi:
- Get 2 pieces Chinese Cabbage
- Take 1/2 cup Rock Salt
- Prepare 1/2 cup Glutinous Rice Flour
- Get 1/4 cup White Sugar
- Make ready 3 cups Water
- Prepare 1 cup Garlic
- Get 2 tablespoons Ginger
- Prepare 1 cup White Onion
- Make ready 1 cup Fish Sauce
- Make ready 2 cups Gochugaru
- Take 4 stalks Leeks
- Get 1 piece Carrot
- Prepare 1 piece Radish
- Get Honey (optional)
Thus, Kimchi became an essential part of the Korean table. Koreans developed many, many Kimchi is a condiment for Korean family's as catsup is for Americans. Korean Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Kimchi is a well-known traditional Korean side dish around the world.
Instructions 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.
It is commonly composed of Chinese cabbages or other leafy vegetables fermented with the use of Lactic Acid Bacteria. Homemade Kimchi will boost your immune system! Koreans have eaten Kimchee for over a thousand years. Raw and naturally fermented Napa Cabbage, full of natural. Add the kimchi juice, stock, korean red pepper powder, sugar, and sesame oil.
So that’s going to wrap this up for this exceptional food korean kimchi recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
