Recipe of Favorite Expats: If You Have Chinese Cabbage, Let's Make Kimchi
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Quick Expats: If You Have Chinese Cabbage, Let's Make Kimchi. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Expats: If You Have Chinese Cabbage, Let's Make 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 Expats: If You Have Chinese Cabbage, Let's Make Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few ingredients. You can cook Expats: If You Have Chinese Cabbage, Let's Make Kimchi using 13 ingredients and 8 steps. Here is how you cook that.
I researched how to make kimchi on a lot of recipe sites. I can't get a hold of fermented krill paste, so it's omitted. The more I made this, the easier it got.
If you mix in Chinese chives and salt-fermented squid, it will be even more delicious. I used 2 1.5 kg cabbages this time, which needed a lot of ingredients. Be sure to use the amount of salt specified. If you use less, the cabbage may rot. Take care not to contaminate the cabbage when you take it out. I divided it into two batches, but one went bad. Recipe by Mon*chou-chou*
Ingredients and spices that need to be Prepare to make Expats: If You Have Chinese Cabbage, Let's Make Kimchi:
- 2 kg Chinese cabbage
- 120 ml Korean coarse grind red chili pepper
- 1 medium bulb Garlic
- 50 grams Ginger
- 1/2 Apple (or Asian pear)
- 1/3 large Onion
- 3 to 4 stalks Green onion
- 1/3 Daikon radish
- 3 tbsp Sakura shrimp (or dried shrimp)
- 70 ml Korean fish sauce
- 1 tbsp Flour (mixed with 3-4 times the amount of water and microwaved)
- 1 tbsp Sugar
- 8 grams Dashi stock granules (I used kombu)
Steps to make Expats: If You Have Chinese Cabbage, Let's Make Kimchi
- Tear the cabbage into 4 or 6 pieces depending on their size. Add 40 g of salt to every kilo of cabbage, salting heavily on the white stems.
- Put the cabbage in a container large enough to hold them. Put a weight on top and leave overnight. I put on a large plate and placed filled water bottles on top.
- The next day, wring out the cabbage lightly, and let dry naturally.
- Blend the ginger, garlic, apple, and onion together into a paste (if you find it hard to form a paste, add fish sauce for liquid).
- Cut the daikon radish into quarters and slice. Cut the green onions into 3 cm pieces. Cut the white parts in half lengthwise.
- Add the chili pepper, fish sauce, dashi stock granules, flour paste, daikon radish and green onion to the paste from Step 4.
- Push the paste in between the white parts of the cabbages, and roll up the leaves.
- Put the cabbage into a plastic bag and leave for 1 to 2 nights at room temperature. Store in the refrigerator. Wait for at least a week before eating.
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So that is going to wrap this up with this exceptional food Recipe of Speedy Expats: If You Have Chinese Cabbage, Let's Make Kimchi. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!