How to Make Delicious 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 have Kimchi using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Kimchi

  1. Prepare 1 of Chinese leaf cabbage weighing about 1-2lb.
  2. It's 50 g of sea salt.
  3. You need 1 tbsp. of soy sauce.
  4. It's 5 tsp of fish sauce.
  5. Prepare 6 tbsp. of Korean chili powder (Gochugaru).
  6. You need 1 bunch of spring onions, thinly sliced.
  7. Prepare 5 of garlic cloves, thinly sliced.
  8. You need 4 cm of piece of ginger, peeled and grated or cut into thin matchsticks.
  9. You need 3-4 of carrots, cut into thin matchsticks.

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. Quarter the cabbage lengthwise and shred. Place it in a large bowl and sprinkle with the salt. Massage the salt into the cabbage using your hands. Cover with cold water and weigh the cabbage down with an inverted plate. Leave at room temperature overnight..
  2. The next day lift the cabbage out of the water with a slotted spoon or your hands and transfer to another large bowl, keep the brine. Make a paste from the chili powder, soy sauce and the fish sauce and add to the cabbage with all the other ingredients. Mix very well, again best if using your hands (although both them and the bowl will end up stained dark orange)..
  3. Prepare a glass jar with a good lid or a hard plastic tub by rinsing it with boiling water – for the above amounts you’ll need a 1l container. Pack the cabbage mix into the jar or tub, pressing down well, pour in a little of the brine to immerse the vegetables. Close the container and leave in a cool place (room temperature is fine, as long as it’s not too hot) for three to four days before the first tasting. Once it’s to your liking, keep the rest in the fridge..

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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