How To Make Kimchi Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal.

With a complex flavor, variety of uses, and an all-star nutritional scorecard. Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. You can cook Kimchi by using 13 ingredients and 8 steps. Here is how you cook Kimchi.

Ingredients of Kimchi

1. You need to prepare 1 kg of Nappa Cabbage.
2. Prepare 300 gram of White Radish.
3. Prepare 60 gram of Coarse Salt.
4. You need to prepare of a.
5. Prepare 1 clove of Garlic.
6. Prepare 60 ml of Fish sauce.
7. Prepare 1 Tablespoon of Ginger.
8. Prepare of b.
9. You need to prepare 1 Tablespoon of Glutinous Rice Flour.
10. Prepare 6 Tablespoon of Water.
11. Prepare 1 Tablespoon of Sugar.
12. You need to prepare of c.
13. Prepare 2 1/2 Tablespoon of Gochugaru.

Although many people get a chill through their spine at the very mention of the word Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about. Kimchi (Kimchee) Guide - What is it, how to make, health benefits, how to ferment, how to store What is Kimchi? I share all there is to learn about this wonderful Korean fermented vegetable dish. Kimchi is a traditional Korean dish and is a major staple in Korean cuisine.

Kimchi step by step

1. Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves..
2. Rinse the cabbage with some salt. Pour layer by layer of cut cabbage with coarse salt. Flipping every 30minutes for 3 times, total salting time 1hour 30minutes..
3. First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage..
4. Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage..
5. Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain..
6. Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste.
7. Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass..
8. Press the kimchi to the bottom,make sure no air at bottom or in between. Let it sit and ferment for 2-3 days without peeping it. Put it in fridge once fermented for better taste..

Making kimchi was historically a way for people to preserve vegetables for the long harsh Korean winter, before the advent of modern refrigeration. With the introduction of chili peppers, it didn't take. Lately I've been trying to learn some authentic korean food recipes to remember my.

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