Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, kimchi. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kimchi is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Kimchi is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have kimchi using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kimchi:
- Take 1 kg Nappa Cabbage
- Take 300 gram White Radish
- Make ready 60 gram Coarse Salt
- Make ready a
- Make ready 1 clove Garlic
- Make ready 60 ml Fish sauce
- Take 1 Tablespoon Ginger
- Take b
- Make ready 1 Tablespoon Glutinous Rice Flour
- Get 6 Tablespoon Water
- Take 1 Tablespoon Sugar
- Get c
- Make ready 2 1/2 Tablespoon Gochugaru
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.
So that is going to wrap this up for this special food kimchi recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
