We can cook Korean Kimchi from the Source using 15 ingredients and 16 steps. Here is how you achieve Korean Kimchi from the Source.
Ingredients of Korean Kimchi from the Source
- Prepare 1 head of Chinese cabbage.
- You need to prepare 300 grams of Coarse salt (pickling salt).
- You need to prepare 100 grams of Coarsely ground chili pepper for kimchi.
- You need to prepare 1/2 of Daikon radish.
- Prepare 3 of to 4 stalks Green onion.
- Prepare 20 grams of Ginger (grated).
- You need to prepare 30 grams of Garlic (grated).
- You need to prepare 1/4 of Onion (grated).
- Prepare 1/4 of Apple (grated).
- Prepare 50 of to 60 grams Salt cured ami ebi (small shrimp).
- You need to prepare 2 of to 3 tablespoons Sardine extract (or fish sauce).
- You need to prepare 1 tsp of Sugar.
- Prepare 1 tsp of Salt.
- You need to prepare 60 grams of Cooked rice.
- Prepare 50 of to 80 ml Water.
Korean Kimchi from the Source directions
- Wash the Chinese cabbage, make cuts in the stem end and rip into half with your hands. Rip into half again to end up with 4 quarters..
- Make a high concentrate salt water in a large tub or bowl, and completely immerse the Chinese cabbage in it. Leave to soak so that the salt water penetrates to the core..
- When the leaves have become wilted, take the cabbage out and drain it off. Peeling back the leaves one by one, sprinkle in some salt, concentrating on the cores..
- Line the salted cabbage quarters in a pickling tub, add a weight and leave to pickle for 1/2 to 1 whole day or so. Turn it over occasionally so that it cures evenly..
- When the salt-pickled cabbage is done, rinse it well under running water. It should taste a bit salty..
- Put the cabbage on a sieve or colander and leave to drain and dry for 3 to 4 hours..
- When the salted cabbage is done, make the yangnyeom (kimchi base). Prepare each ingredient..
- Cut the daikon radish into 3 to 4 mm wide sticks. Cut the green onion into 4 cm long pieces. Grate the ginger, garlic, onion and apple..
- In Step 8, chop up the ginger and garlic and then purée it in the food processor..
- Put the rice and water in a food processor, and process until it forms a gluey paste. Adjust the amount of water depending on the consistency of the rice..
- From this point on, be sure to work with rubber gloves!! Ideally use ones that have long sleeves. Otherwise, regular rubber gloves are fine..
- Put all the ingredients in a bowl (leave out the salted cabbage out) and mix together well with your hands..
- When it looks like this it's all good (This is the yangnyeom.).
- Peel off the dried salted Chinese cabbage leaves, and spread each one with a little yangnyeom. Take special care to put plenty of yangnyeom on the cores..
- Wrap the cabbage leaves around each other with the core in the center, and it's done! Put into a sealed ziplock bag or similar, and put the bag into a sealed container and store in the refrigerator. Take out however much you'd like to enjoy each time..
- If you want to easily make a small amount, mix salted and dried Chinese cabbage that's been cut up into easy to eat pieces with yangnyeom. This is even easier..
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