Recipe: Yummy Kimchi

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.

Kimchi 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. Kimchi is a spicy side dish made from fermented vegetables and Korean red pepper, and is loaded with potential health benefits. It is a staple of the Korean diet, and its popularity has surged worldwide. You can cook Kimchi using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kimchi

  1. You need 1 kg of Nappa Cabbage.
  2. It's 300 gram of White Radish.
  3. It's 60 gram of Coarse Salt.
  4. It's of a.
  5. You need 1 clove of Garlic.
  6. It's 60 ml of Fish sauce.
  7. It's 1 Tablespoon of Ginger.
  8. Prepare of b.
  9. Prepare 1 Tablespoon of Glutinous Rice Flour.
  10. You need 6 Tablespoon of Water.
  11. You need 1 Tablespoon of Sugar.
  12. It's of c.
  13. It's 2 1/2 Tablespoon of Gochugaru.

Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it's easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard. The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! ⬇ Download image of kimchi - stock images and image in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos Kimchi - stock pictures and images.

Kimchi step by step

  1. 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..
  2. 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..
  3. First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage..
  4. Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage..
  5. Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain..
  6. Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste.
  7. Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass..
  8. 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..

Borrowed from Korean 김치 (gimchi), derived from 침채 (chimchae) in the late Koryo dynasty. Doublet of kimuchi. kimchi (usually uncountable, plural kimchis). A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice. Enjoyed by many foreigners including myself.

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