Recipe: Perfect Storeable Homemade Cabbage Kimchi

Storeable Homemade Cabbage 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) Homemade Kimchi. Green Cabbage Kimchi This quick and easy green cabbage kimchi is spicy, crunchy, and delicious. It is made with a head of green round cabbage and an assortment of seasonings and spices that are blended to make the kimchi sauce.

When napa cabbages are not in their prime season during the warm months, green cabbages (called yangbaechu in Korean, 양배추) come in handy for making kimchi. To make kimchi seasoning paste; put apple sices, onion, garlic, ginger with fish sauce in a blender and process until smooth. You can add a few tablespoons of gruit stock to help the blender blade to run better. You can have Storeable Homemade Cabbage Kimchi using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Storeable Homemade Cabbage Kimchi

1. It's of grams-1 kg 1 cabbage.
2. Prepare of Water.
3. Prepare of Salt.
4. It's of cm Daikon radish.
5. Prepare of Chinese chives Japanese leeks.
6. Prepare of tablespons Hot water.
7. It's of Korean dashi stock granules.
8. Prepare of Powdered red chili pepper.
9. Prepare of Sugar.
10. Prepare of Garlic.
11. It's of cm Ginger.
12. Prepare of Shio-kombu.
13. You need of apple Grated apple.

Transfer the puree into a large mixing bowl and add radish, green onion, shrimp sauce, and the rice glue. Kimchi is an iconic traditionally fermented Korean food of which there are hundreds of varieties. The most common variety and the one with which most people are familiar is made with Napa cabbage, salt and gochugaru or Korean chili powder. Cooks often flavor the basic recipe with garlic, ginger, and green onions.

Storeable Homemade Cabbage Kimchi step by step

1. Chop the cabbage and brine in salt water (for about half a day)..
2. Shred the daikon radish (use a food processor). Cut the chives and leeks into 3-4 cm long pieces. Grate the garlic, ginger, and apple..
3. Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water..
4. Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix..
5. Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi..
6. Pack it into a container and store in the refrigerator..

Kimchi is a tangy Korean staple made by fermenting vegetables like napa cabbage, ginger, and peppers in a seasoned brine (). Yet, because it's a fermented food, you may wonder whether it spoils. This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average.