Recipe: Yummy Korean Kimchi

Korean Kimchi.

Korean Kimchi You can cook Korean Kimchi using 12 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Korean Kimchi

  1. It’s of Paste.
  2. It’s 1 Cup of Korean Chill Flakes.
  3. It’s 1 TBSP of Fish Sauce.
  4. Prepare 15-20 Cloves of Garlic.
  5. You need 4-6 Inches of Ginger.
  6. You need 1/2 of Cap Coarse Sea Salt.
  7. It’s 4 TBSP of Miso Paste.
  8. You need 1 TBSP of Sugar or 1 Slice of Asian Pear.
  9. Prepare of Vegetables.
  10. It’s 1 of Napa Cabbage.
  11. It’s 2-3 of Carrots.
  12. You need 2 Bunches of Spring Onions.

Korean Kimchi instructions

  1. Cut napa cabbage into quarters, each quater into squares (approx 2 inches square).
  2. Shred carrots and chop green onions.
  3. Put chopped and shredded vegetables into a large mixing bowl.
  4. Sprinkle salt into the bowl.
  5. Massage and coat vegetables evenly with salt until they wilt.
  6. Fill the bowl with clean cold water.
  7. Soak it for 1.5 – 3 hours.
  8. Peel Garlic.
  9. Skin & cut ginger into small pieces.
  10. Put all paste ingredients into the food processor and blend until the texture is consistent.
  11. Drain vegetables and dry them as much as possible..
  12. Put drained vegetables back into a large bowl.
  13. Add kimchi paste in and mix it evenly.
  14. Find a large jar and jam pack it in.
  15. Seal it toght but, open it daily and poke it with a clean utensil to let air out.
  16. The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days..

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