Korean Kimchi
Korean Kimchi

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, korean kimchi. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Korean Kimchi is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Korean Kimchi is something that I’ve loved my entire life. They are nice and they look wonderful.

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.

To begin with this particular recipe, we must prepare a few components. You can cook korean kimchi using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Korean Kimchi:
  1. Get 2 inch ginger
  2. Prepare 6 cloves garlic
  3. Take 1/4 cup fish sauce
  4. Take 1/4 cup Korean chilli flakes
  5. Get 2 carrots
  6. Make ready 1/3 cup green onions
  7. Make ready 1 daikon radish
  8. Prepare 1 napa cabbage

Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. 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.

Instructions to make Korean Kimchi:
  1. So cut the cabbage in two and cut the half in half
  2. Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour
  3. I used only half a daikon radish, cut it julienne
  4. Do the same for the carrots and chop some spring onions as well
  5. After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion)
  6. Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick
  7. Mix well until you reach a paste
  8. Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months
  9. And there you go KIMCHI

Korean Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Homemade Kimchi: An Easy Korean Sauerkraut Recipe. Kimchi is a classic Korean sauerkraut that has a spicy kick. Easy Kimchi or Mak Kimchi (막김치). Easy Kimchi made with cabbages and radishes.

So that is going to wrap it up for this special food korean kimchi recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!