Homemade Kimchi in Switzerland!

Steps Cook Recipes Homemade Kimchi in Switzerland! using 18 ingredients and 31 steps

Homemade Kimchi in Switzerland! - Our homemade Kimchi leaves our kitchen every Wednesday. Ingredients: Swiss napa cabbage (Chinakohl), onion, daikon radish, carrots, green onion, garlic, rice flour, Korean chilli flakes, fish sauce, sea salt, sugar. I wanted to eat kimchi but the one they sell at supermarket is like sauerkraut! So I decided to make kimchi by myself with accessible ingredients! To make Kimchi Fried Rice, you need just kimchi, rice and spicy sauce.

Homemade kimchi is simply super delicious and the ideal snack.

It comes initially from Korea and is a true vitamin bomb.

You can cook Homemade Kimchi in Switzerland! using 18 ingredients and 31 steps. Here is how you cook it.

Ingredients cook Homemade Kimchi in Switzerland!

1. It's Napa cabbage/ Chinese cabbage.
2. Prepare salt (recommend sea salt).
3. It's <Kimchi glue >.
4. You need x 15 cm Dried kombu.
5. It's rice flour / starch.
6. Prepare water.
7. Prepare <Yangnyeom / Kimchi paste>.
8. You need red chili pepper flakes.
9. It's anchovis.
10. You need fish sauce.
11. Prepare sugar.
12. It's / 1.5 cup apple / apple sauce.
13. Prepare garlic.
14. It's grounded ginge.
15. Prepare daikon radish.
16. You need carrot.
17. It's chives / wild garlic.
18. Prepare sesame oil / toasted sesame.

Homemade Kimchi in Switzerland! step by step

1. Ready the cabbage night before..
2. Using knife to make cross cut on the bottom of the cabbage..
3. Tear them apart into quarter. Repeat the process..
4. Cut the bottom stem..
5. Chop them into little bigger than bite size..
6. Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage..
7. Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night..
8. Cabbage : next day (most of the water was drained).
9. Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally..
10. Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened..
11. Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much).
12. Mix rice flour or starch with water (not in the ingredients list)..
13. Pour the mix into the pot..
14. Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside..
15. Start making kimchi paste..
16. Chop daikon radish, carrot and chives/wild garlic into 10cm long stick..
17. Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water..
18. Grind ginger and chop the garlics..
19. Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste..
20. Chop anchovies and add to the bowl..
21. Add fish sauce, sesame oil / toasted sesame, and sugar..
22. Mix all well..
23. Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies).
24. Paste with chili, veggies with chili, and glue..
25. Mix them all well. This is the yangnyoem aka kimchi paste..
26. Mix the cabbage and yangnyeom..
27. Start putting them in a jar..
28. If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!.
29. Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation..
30. You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week..
31. Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses..

Homemade Kimchi in Switzerland! - For Korean kimchi, the best known method is to use Chinese cabbage. Place the cabbage and salt in a bowl and mix well, press down with a plate. It keeps for months in the fridge. Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier. View Recipe Pickling Naturally : Swiss Chard Kimchi I have been making lacto-fermented vegetables for years, not knowing they had an official name. Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (LAB) (commonly known as probiotics), which thrive. Thank you and good luck