How to Prepare Appetizing Kimchi

Kimchi. Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy ) Kimchi varieties are determined by the main vegetable ingredients and the mix of seasoning used to flavor the kimchi. There are many types of Kimchi dishes, and the most famous meal in this category is the cabbage Kimchi. For many families, this pungent and often spicy meal is a source of pride and recalls the taste of a good home.

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 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kimchi

1. You need 3 heads of napa cabbage.
2. Prepare 3 of large daikon.
3. It's 4 bunches of thick green onion.
4. Prepare 1 1/2 cups of korean sea salt.
5. You need 2 cups of chili powder.
6. You need 1 tbls of salted shrimp.
7. It's 2 tbsp of garlic.
8. You need 3 tbs of ginger.
9. It's 1 cup of water.
10. It's 1 cup of fish sauce.

Kimchi is traditionally made by combining cabbage, scallions, or radishes in a brine with garlic, ginger, chili pepper. Kimchi is a true expression of the complexity of umami, that elusive savory fifth taste. It has a well-rounded, tempered heat from fresh ginger, garlic, and gochugaru set off by peppery Daikon radish. Fish sauce or salted shrimp paste brings a mouth-watering, pungent brine, and the cool crunch of fermented cabbage (or vegetable of your choice) rounds out the texture.

Kimchi step by step

1. Chop cabbage into large bite sized pieces. Add to a large stock pot, combined with salt. Let stand for 1 hrs then cover with cold water. Let stand for 3 - 4 hrs..
2. Chop green onions, and daikon into 2" French fry size, and set aside..
3. Combine the rest of the ingredients into a thick paste..
4. Add onion and daikon to paste and mix by hand..
5. Drain and rinse thoroughly the cabbage and mix all the ingredients in a large stainless bowl..
6. Once mixed, add it back to the stock pot and loosely cover for 1 - 2 days. Turning it with a large wooden spoon 3 times a day. Then add to jars, with loose lids leaving 1.5" gap for expansion. Leave out of the fridge for 4 - 5 days, pushing down the kimchi daily to release gas. Then tighten and refrigerate..

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. 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. Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless.