Kimchi

Steps Making Recipes Kimchi using 19 ingredients and 15 steps

Kimchi - Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy ) 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. Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me.

Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra.

Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless.

You can have Kimchi using 19 ingredients and 15 steps. Here is how you cook that.

Ingredients make Kimchi

1. Prepare 2 Chinese leaf cabbages (I bought two of them and had about 900g for two.).
2. Prepare 90 g salt (10-12% of cabbage preferably sea salt).
3. You need 450 ml (10-12% of cabbage x 5) water.
4. Prepare [Sauce].
5. You need 1/2-1 apple (about 200-400g).
6. It's 1/2 cloves garlic (about 40g).
7. It's about 40 g Root ginger, skin peeled.
8. It's 1 bunch spring onion.
9. You need (option) 1/3 bunch of Chinese chives (nira), if you can get them. Cut into 3cm. If you do not have it, cut half of spring onion 3cm and the other half small.
10. Prepare 50 ml fish sauce (I could not get Korean 魚醤 in the UK.).
11. It's 1-2 TBS fine chilli powder (if Korean chilli, 3 TBS).
12. It's 1-2 TBS coarser chilli powder (if Korean chilli, 3 TBS).
13. You need 2 tsp sugar.
14. It's optional kelp Kombu.
15. Prepare optional niboshi.
16. You need [Optional vegetables].
17. You need Daikon radish.
18. Prepare cucumber.
19. It's carrots.

Kimchi step by step

1. Cut Chinese cabbages into serving sizes. Traditionally, cabbages are not cutting into serving sizes and put sauces between leaves. However, this way is much easier to handle! So cut cabbages..
2. Separate them into hard parts and tender leaves..
3. Wash them with running water and drain them..
4. In a big bowl or a big pan, sprinkle salt on to harder leaves and pour water. (The amount of salt is 10-12% of cabbage and water is 5 times of salt). Then put a plate and put something as a weight..
5. Leave about 30 mins and add softer leaves. Then put plate and a weight again. And leave it for another about two hours..
6. After three hours, rinse with running water and drain the softened cabbages and taste it. If it is too salty, put them in fresh water and get rid salt a little bit. Make the salt level as Japanese asatzuke: not too salty but salty. Leave them in a drain for about 3 hours in order to drain excess water..
7. While waiting for the cabbage to dry, make the sauce. (optional "dashi" stock) If you have kelp and niboshi, boil 30ml of water. Pour over kelp and niboshi and leave until room temperature to get “dashi” which gives depths into Kimuchi..
8. Peel the ginger skin. Please use tea spoon to peel it. It is the safest and easiest way to peel ginger. Usually, Brtish people do not know about it. Also peel skin of garlic..
9. Cut spring onion. Half of them as small pieces and the other half about 3cm. If you have chinese chives (Nira), please use them and cut Nira as 3cm and all spring onion small! Taste much better with Nira but I cannot find it here. You could get it in Japanese or chinese supermarkets in London..
10. Try to use a finer chilli and a bit coarser chilli. But if you cannot find two types of chilli powders, just used one. Mix the chilli well in a bowl. If you use Korean chilli powder, use 3 tablespoons each as they are milder..
11. In a food processor put ginger, garlic and apple and make purée..
12. Put all sauce ingredients into a big bowl except the half of the chilli powders and mix them well. Please start with half amount of chilli powder and add gradually the other half of chilli to suit your taste. If you add all at once it may be too hot for you. Add dashi here as well, if you made..
13. Then, add cabbage and mix them with hands with gloves. I use disposal plastic gloves. Then after mixing well, put them into a clean container. I use a Kilner fermentation bottle set which is great for Kimuchi..
14. Leave it in a relatively cool place in the house for three days and ready to eat!.
15. This is the fish sauce I used. I got it from Ocado..

Kimchi - Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish (but check out other types of kimchi). In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts, with braised short ribs, or in Korean tofu soup. This kimchi is so flavorful and well-fermented and seasoned. If I had the choice between getting authentic Korean kimchi and this I'd still choose authentic, and I recommend everyone try authentic kimchi if possible, but if not this really is a great alternative. Thank you and good luck