How to Make 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 cook Kimchi using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Kimchi

1. It's of Chinese leaf cabbage weighing about 1-2lb.
2. You need of sea salt.
3. You need of soy sauce.
4. Prepare of fish sauce.
5. Prepare of Korean chili powder (Gochugaru).
6. Prepare of spring onions, thinly sliced.
7. Prepare of garlic cloves, thinly sliced.
8. Prepare of piece of ginger, peeled and grated or cut into thin matchsticks.
9. You need of carrots, cut into thin matchsticks.

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. Quarter the cabbage lengthwise and shred. Place it in a large bowl and sprinkle with the salt. Massage the salt into the cabbage using your hands. Cover with cold water and weigh the cabbage down with an inverted plate. Leave at room temperature overnight..
2. The next day lift the cabbage out of the water with a slotted spoon or your hands and transfer to another large bowl, keep the brine. Make a paste from the chili powder, soy sauce and the fish sauce and add to the cabbage with all the other ingredients. Mix very well, again best if using your hands (although both them and the bowl will end up stained dark orange)..
3. Prepare a glass jar with a good lid or a hard plastic tub by rinsing it with boiling water – for the above amounts you’ll need a 1l container. Pack the cabbage mix into the jar or tub, pressing down well, pour in a little of the brine to immerse the vegetables. Close the container and leave in a cool place (room temperature is fine, as long as it’s not too hot) for three to four days before the first tasting. Once it’s to your liking, keep the rest in the fridge..

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.