Recipe: Perfect 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.

It can be fresh, like a salad, or it can be fermented. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. Combine paste, carrots, green onion, and cabbage until it's all well-coated. You can cook Korean Kimchi using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Korean Kimchi

1. Prepare of ginger.
2. It's of garlic.
3. You need of fish sauce.
4. Prepare of Korean chilli flakes.
5. Prepare of carrots.
6. You need of green onions.
7. You need of daikon radish.
8. Prepare of napa cabbage.

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. If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think.

Korean Kimchi step by step

1. So cut the cabbage in two and cut the half in half.
2. Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour.
3. I used only half a daikon radish, cut it julienne.
4. Do the same for the carrots and chop some spring onions as well.
5. After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion).
6. Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick.
7. Mix well until you reach a paste.
8. Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months.
9. And there you go KIMCHI.

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. 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.