Kimchi

Steps Making Recipes Kimchi using 9 ingredients and 3 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 cook Kimchi using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients make Kimchi

1. Prepare 1 Chinese leaf cabbage weighing about 1-2lb.
2. Prepare 50 g sea salt.
3. It's 1 tbsp. soy sauce.
4. You need 5 tsp fish sauce.
5. Prepare 6 tbsp. Korean chili powder (Gochugaru).
6. Prepare 1 bunch spring onions, thinly sliced.
7. Prepare 5 garlic cloves, thinly sliced.
8. You need 4 cm piece of ginger, peeled and grated or cut into thin matchsticks.
9. Prepare 3-4 carrots, cut into thin matchsticks.

Kimchi instructions

1. Quarter the cabbage lengthwise and shred. Place it in a large bowl and sprinkle with the salt. Massage the salt into the cabbage using your hands. Cover with cold water and weigh the cabbage down with an inverted plate. Leave at room temperature overnight..
2. The next day lift the cabbage out of the water with a slotted spoon or your hands and transfer to another large bowl, keep the brine. Make a paste from the chili powder, soy sauce and the fish sauce and add to the cabbage with all the other ingredients. Mix very well, again best if using your hands (although both them and the bowl will end up stained dark orange)..
3. Prepare a glass jar with a good lid or a hard plastic tub by rinsing it with boiling water – for the above amounts you’ll need a 1l container. Pack the cabbage mix into the jar or tub, pressing down well, pour in a little of the brine to immerse the vegetables. Close the container and leave in a cool place (room temperature is fine, as long as it’s not too hot) for three to four days before the first tasting. Once it’s to your liking, keep the rest in the fridge..

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