Korean Kimchi
Korean Kimchi

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, korean kimchi. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented. Korean loves kimchi so much that they made is as a national dish.

Korean Kimchi is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Korean Kimchi is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook korean kimchi using 12 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Korean Kimchi:
  1. Get Paste
  2. Prepare 1 Cup Korean Chill Flakes
  3. Get 1 TBSP Fish Sauce
  4. Prepare 15-20 Cloves Garlic
  5. Get 4-6 Inches Ginger
  6. Make ready 1/2 Cap Coarse Sea Salt
  7. Get 4 TBSP Miso Paste
  8. Get 1 TBSP Sugar or 1 Slice of Asian Pear
  9. Make ready Vegetables
  10. Make ready 1 Napa Cabbage
  11. Prepare 2-3 Carrots
  12. Make ready 2 Bunches Spring Onions

The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes. Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Napa Cabbage Kimchi from 'Maangchi's Real Korean Cooking'.

Steps to make Korean Kimchi:
  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.

Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Napa Cabbage Kimchi from 'Maangchi's Real Korean Cooking'. Traditional style kimchi recipe that can made into all kinds of Korean side dishes from soups to fried rice. This easy kimchi recipe is a speedy version of the traditional Korean kimchi ! Nevertheless, for something simpler and quicker, Korean cooks turn to this mak kimchi.

So that is going to wrap this up with this exceptional food korean kimchi recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!