Simple Way to Prepare Award-winning Korean Kimchi
Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade Korean Kimchi. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Korean Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Korean Kimchi estimated approx 2 hrs.
To begin with this particular recipe, we have to prepare a few components. You can cook Korean Kimchi using 14 ingredients and 7 steps. Here is how you can achieve it.
This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.
Recipe by: HomebasedChef
Video: youtu.be/Rd2GwCmkQeg
Ingredients and spices that need to be Make ready to make Korean Kimchi:
- 2 pieces Chinese Cabbage
- 1/2 cup Rock Salt
- 1/2 cup Glutinous Rice Flour
- 1/4 cup White Sugar
- 3 cups Water
- 1 cup Garlic
- 2 tablespoons Ginger
- 1 cup White Onion
- 1 cup Fish Sauce
- 2 cups Gochugaru
- 4 stalks Leeks
- 1 piece Carrot
- 1 piece Radish
- Honey (optional)
Instructions to make Korean Kimchi
- 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.
- 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. - 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.
- 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.
- 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. - 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.
- Best eaten after its 1st to 2nd week of fermentation.
While that is by no means the end all be guide to cooking fast and simple lunches it's great food for thought. The hope is that this will get your creative juices flowing so you could prepare wonderful lunches for your family without having to do too horribly much heavy cooking at the practice.
So that's going to wrap it up with this exceptional food Steps to Make Award-winning Korean Kimchi. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!