Recipe: Appetizing Korean Kimchi

Korean Kimchi. Repeat layering all of the cabbage has been salted. Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times.

Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. Combine paste, carrots, green onion, and cabbage until it's all well-coated. You can cook Korean Kimchi using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Korean Kimchi

1. You need 2 pieces of Chinese Cabbage.
2. Prepare 1/2 cup of Rock Salt.
3. It's 1/2 cup of Glutinous Rice Flour.
4. You need 1/4 cup of White Sugar.
5. It's 3 cups of Water.
6. It's 1 cup of Garlic.
7. It's 2 tablespoons of Ginger.
8. It's 1 cup of White Onion.
9. You need 1 cup of Fish Sauce.
10. It's 2 cups of Gochugaru.
11. You need 4 stalks of Leeks.
12. It's 1 piece of Carrot.
13. It's 1 piece of Radish.
14. You need of Honey (optional).

Pack the kimchi into glass jars leaving room at the top. Fold the extra leaves and press them into the top to hold down the smaller leaves. This will save you from using fermentation weights. Directions Kimchi (김치) consists of cabbage that has been salted and fermented, over a number of days, in a spicy sauce made up from a large number of ingredients including chilli powder, spring onions, fish sauce and onion.

Korean Kimchi step by step

1. PREPARE THE CABBAGE Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl..
2. Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes..
3. MAKE THE GLUTINOUS PASTE Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan..
4. PREPARE THE KIMCHI SAUCE Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes..
5. Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer..
6. MIX THE KIMCHI In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day..
7. Best eaten after its 1st to 2nd week of fermentation..

Kimchi is to a Korean as ketchup is to an American. You can eat a meal without it, but it tastes so much better with it. In fact, when I eat pizza or used to eat a hamburger, I sometimes craved kimchi along with them. The crisp, crunchy, spicy cabbage with a hint of sour taste, cleansed my palate after eating meat. Today I'm going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi.