Recipe: Delicious Kimchi

Kimchi. Kimchi is one of the most important dishes in Korean cuisine. "Kimchi" is Korean terminology for fermented vegetables, and encompasses salt and seasoned vegetables. Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles.

Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish. You can have Kimchi using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kimchi

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

Kimchi is traditionally made by combining cabbage, scallions, or radishes in a brine with garlic, ginger, chili pepper,. Kimchi is a Korean side dish made from salted, seasoned, and fermented vegetables—most commonly Napa cabbage with radishes, green onions, and gochugaru, or red pepper flakes. It is commonly found in many Asian restaurants. Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi.

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..

Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. You can purchase prepared kimchi at Korean or Asian grocery stores, but it's actually relatively easy to make at home. 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.