Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kimchi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Food fresh from your favourite restaurants direct to your door. Your favourite restaurants are only a tap away. Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy ) Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치, romanized: gimchi, IPA: ), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.
Kimchi is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Kimchi is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook kimchi using 19 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Kimchi:
- Prepare 2 Chinese leaf cabbages (I bought two of them and had about 900g for two.)
- Prepare 90 g salt (10-12% of cabbage preferably sea salt)
- Make ready 450 ml (10-12% of cabbage x 5) water
- Get [Sauce]
- Get 1/2-1 apple (about 200-400g)
- Take 1/2 cloves garlic (about 40g)
- Take about 40 g Root ginger, skin peeled
- Get 1 bunch spring onion
- Make ready (option) 1/3 bunch of Chinese chives (nira), if you can get them. Cut into 3cm. If you do not have it, cut half of spring onion 3cm and the other half small
- Take 50 ml fish sauce (I could not get Korean 魚醤 in the UK.)
- Prepare 1-2 TBS fine chilli powder (if Korean chilli, 3 TBS)
- Prepare 1-2 TBS coarser chilli powder (if Korean chilli, 3 TBS)
- Prepare 2 tsp sugar
- Prepare optional kelp Kombu
- Make ready optional niboshi
- Make ready [Optional vegetables]
- Prepare Daikon radish
- Prepare cucumber
- Take carrots
Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket.
Steps to make Kimchi:
- Cut Chinese cabbages into serving sizes. Traditionally, cabbages are not cutting into serving sizes and put sauces between leaves. - However, this way is much easier to handle! So cut cabbages.
- Separate them into hard parts and tender leaves.
- Wash them with running water and drain them.
- In a big bowl or a big pan, sprinkle salt on to harder leaves and pour water. (The amount of salt is 10-12% of cabbage and water is 5 times of salt). Then put a plate and put something as a weight.
- Leave about 30 mins and add softer leaves. Then put plate and a weight again. And leave it for another about two hours.
- After three hours, rinse with running water and drain the softened cabbages and taste it. If it is too salty, put them in fresh water and get rid salt a little bit. Make the salt level as Japanese asatzuke: not too salty but salty. Leave them in a drain for about 3 hours in order to drain excess water.
- While waiting for the cabbage to dry, make the sauce. (optional "dashi" stock) If you have kelp and niboshi, boil 30ml of water. Pour over kelp and niboshi and leave until room temperature to get “dashi” which gives depths into Kimuchi.
- Peel the ginger skin. Please use tea spoon to peel it. It is the safest and easiest way to peel ginger. Usually, Brtish people do not know about it. Also peel skin of garlic.
- Cut spring onion. Half of them as small pieces and the other half about 3cm. If you have chinese chives (Nira), please use them and cut Nira as 3cm and all spring onion small! Taste much better with Nira but I cannot find it here. You could get it in Japanese or chinese supermarkets in London.
- Try to use a finer chilli and a bit coarser chilli. But if you cannot find two types of chilli powders, just used one. Mix the chilli well in a bowl. If you use Korean chilli powder, use 3 tablespoons each as they are milder.
- In a food processor put ginger, garlic and apple and make purée.
- Put all sauce ingredients into a big bowl except the half of the chilli powders and mix them well. Please start with half amount of chilli powder and add gradually the other half of chilli to suit your taste. If you add all at once it may be too hot for you. Add dashi here as well, if you made.
- Then, add cabbage and mix them with hands with gloves. I use disposal plastic gloves. Then after mixing well, put them into a clean container. I use a Kilner fermentation bottle set which is great for Kimuchi.
- Leave it in a relatively cool place in the house for three days and ready to eat!
- This is the fish sauce I used. I got it from Ocado.
Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. Get Kimchi Recipe from Food Network.
So that’s going to wrap it up with this special food kimchi recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
