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Korean Kimchi

Steps Making Recipes Korean Kimchi using 14 ingredients and 7 steps

Korean Kimchi - 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. It's kimchi making season in Korea! Korean Cucumber Kimchi Cucumber kimchi (Oi Kimchi, 였이 κΉ€μΉ˜) is a popular summer kimchi in Korea. - If you have a passion for cooking and also you spend plenty of time in your kitchen, then most certainly you will have a substantial quantity of recipes readily available. Some cooks have an orderly group system and a few don't. If you find yourself typically shuffling by means of mounds of recipes and never finding what you are on the lookout for, then it's essential to do some organizing.

Korean Kimchi

Korean Kimchi. this link is to an external site that may or may not meet accessibility guidelines.

Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes.

You can cook Korean Kimchi using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients make Korean Kimchi

  1. It's 2 pieces Chinese Cabbage.
  2. It's 1/2 cup Rock Salt.
  3. Prepare 1/2 cup Glutinous Rice Flour.
  4. Prepare 1/4 cup White Sugar.
  5. It's 3 cups Water.
  6. It's 1 cup Garlic.
  7. You need 2 tablespoons Ginger.
  8. Prepare 1 cup White Onion.
  9. It's 1 cup Fish Sauce.
  10. Prepare 2 cups Gochugaru.
  11. It's 4 stalks Leeks.
  12. It's 1 piece Carrot.
  13. It's 1 piece Radish.
  14. You need Honey (optional).

Korean Kimchi instructions

  1. 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..

  2. 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..

  3. 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..

  4. 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..

  5. 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..

  6. 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..

  7. Best eaten after its 1st to 2nd week of fermentation..

Korean Kimchi - Easy Kimchi or Mak Kimchi (λ§‰κΉ€μΉ˜). Easy Kimchi made with cabbages and radishes. Korean Mak Kimchi is an everyday kimchi that is simple to make but delicious with a zing. 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. Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as. Thank you and good luck