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Korean Kimchi

How to Making Recipes Korean Kimchi using 12 ingredients and 16 steps

Korean Kimchi - Check Out Korean Kimchi On eBay. Fill Your Cart With Color Today! Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea.

Korean Kimchi

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.

It is also used in a variety of soups.

You can have Korean Kimchi using 12 ingredients and 16 steps. Here is how you achieve that.

Ingredients make Korean Kimchi

  1. It's Paste.
  2. Prepare Korean Chill Flakes.
  3. Prepare Fish Sauce.
  4. It's Garlic.
  5. It's Ginger.
  6. You need Cap Coarse Sea Salt.
  7. You need Miso Paste.
  8. You need Sugar or 1 Slice of Asian Pear.
  9. It's Vegetables.
  10. It's Napa Cabbage.
  11. Prepare Carrots.
  12. Prepare Spring Onions.

Korean Kimchi step by step

  1. Cut napa cabbage into quarters, each quater into squares (approx 2 inches square).
  2. Shred carrots and chop green onions.
  3. Put chopped and shredded vegetables into a large mixing bowl.
  4. Sprinkle salt into the bowl.
  5. Massage and coat vegetables evenly with salt until they wilt.
  6. Fill the bowl with clean cold water.
  7. Soak it for 1.5 - 3 hours.
  8. Peel Garlic.
  9. Skin & cut ginger into small pieces.
  10. Put all paste ingredients into the food processor and blend until the texture is consistent.
  11. Drain vegetables and dry them as much as possible..
  12. Put drained vegetables back into a large bowl.
  13. Add kimchi paste in and mix it evenly.
  14. Find a large jar and jam pack it in.
  15. Seal it toght but, open it daily and poke it with a clean utensil to let air out.
  16. The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days..

Korean Kimchi - I can't wait to try the spicy. Kimchi (김치) or gimchi, the essence of Korean culture, is a traditional dish made from lacto-fermented vegetables with spices and herbs. It is the perfect accompaniment to many Korean dishes. It is prepared during traditional kimjang. Kimchi is one of the most iconic dishes in traditional Korean cuisine. Originally, the term kimchi simply meant "vegetable", derived from. A foolproof kimchi recipe that never fails. Thank you and good luck