Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, korean kimchi. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Korean Kimchi is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Korean Kimchi is something which I’ve loved my entire life.
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 begin with this recipe, we must prepare a few ingredients. You can have korean kimchi using 12 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Korean Kimchi:
- Take Paste
- Take 1 Cup Korean Chill Flakes
- Make ready 1 TBSP Fish Sauce
- Take 15-20 Cloves Garlic
- Get 4-6 Inches Ginger
- Get 1/2 Cap Coarse Sea Salt
- Make ready 4 TBSP Miso Paste
- Prepare 1 TBSP Sugar or 1 Slice of Asian Pear
- Make ready Vegetables
- Get 1 Napa Cabbage
- Prepare 2-3 Carrots
- Make ready 2 Bunches Spring Onions
Korean Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Korean Cucumber Kimchi Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber. South-Korea has a very broad and interesting kitchen which is known worldwide.
Steps to make Korean Kimchi:
- Cut napa cabbage into quarters, each quater into squares (approx 2 inches square)
- Shred carrots and chop green onions
- Put chopped and shredded vegetables into a large mixing bowl
- Sprinkle salt into the bowl
- Massage and coat vegetables evenly with salt until they wilt
- Fill the bowl with clean cold water
- Soak it for 1.5 - 3 hours
- Peel Garlic
- Skin & cut ginger into small pieces
- Put all paste ingredients into the food processor and blend until the texture is consistent
- Drain vegetables and dry them as much as possible.
- Put drained vegetables back into a large bowl
- Add kimchi paste in and mix it evenly
- Find a large jar and jam pack it in
- Seal it toght but, open it daily and poke it with a clean utensil to let air out
- The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days.
Kimchi is a spicy fermented vegetable that is served with almost every traditional meal in South-Korea. Homemade Kimchi: An Easy Korean Sauerkraut Recipe. Kimchi is a classic Korean sauerkraut that has a spicy kick. Buy products related to korean kimchi and see what customers say about korean kimchi on Amazon.com ✓ FREE DELIVERY possible on eligible purchases. See more ideas about Kimchi, Korean food and Asian recipes.
So that’s going to wrap it up for this special food korean kimchi recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
