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Recipe: Appetizing Flavour of Korea: Simple Homemade Kimchi

Flavour of Korea: Simple Homemade Kimchi.

Flavour of Korea: Simple Homemade Kimchi You can have Flavour of Korea: Simple Homemade Kimchi using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Flavour of Korea: Simple Homemade Kimchi

  1. It’s 1 kg of Chinese or napa cabbage.
  2. You need 50 grams of Salt.
  3. You need of Yangnyeom:.
  4. It’s 1/2 of Apple.
  5. You need 5 clove of Garlic.
  6. It’s 1 of thumb's worth Ginger.
  7. You need 150 ml of Cooled dashi stock soup….refer to ★.
  8. You need 1/2 tbsp of Sugar (dissolve in the dashi).
  9. It’s of Other:.
  10. You need 4 of Green onions (chopped into 4 cm sections).
  11. It’s 50 grams of Daikon radish (finely chopped).
  12. Prepare 30 grams of Chili peppers (coarsely ground).
  13. Prepare 10 grams of Chili pepper powder.
  14. Prepare 40 grams of Salt-fermented shrimp paste.
  15. Prepare 3 tbsp of Or fish sauce.

Flavour of Korea: Simple Homemade Kimchi step by step

  1. Wash the Chinese cabbage and chop into bite-sized pieces. Transfer the cabbage to a large bowl and work in the salt with your fingers. Use a bowl or plate to apply weight to the cabbage and let soak for 3 hours..
  2. Discard the salt water and replace with fresh water. Rinse 3 or more times until the cabbage has a lightly salted flavour. Drain the cabbage..
  3. Whilst the cabbage is soaking, peel the apple, then to prepare the yangnyeom, either grate the or add the ingredients to a food processor, then mix in the ingredients listed under "Other". Adjust the amount of chili pepper to taste..
  4. Take a handful of drained cabbage at a time and wring it well. Add a handful of cabbage and some of the mixture from Step 3 alternately into a plastic bag or resealable container to give the cabbage a good coating..
  5. Leave the mixture to rest at room temperature for half a day and then store in the refrigerator. You can eat it from the next day. If you make this recipe in the morning you can serve it at lunch time..
  6. ★ If you are using nam pla fish sauce instead of salt-fermented shrimp paste, there will be a higher water content; in that case, reduce the amount of dashi stock to 120 ml. I recommend using the salt-fermented shrimp paste..
  7. Chili pepper is very spicy so adjust the amount whilst checking the taste every so often. If you're using Korean chili peppers, they aren't as spicy, so you could use a lot..
  8. How about serving this kimchi with some samgyeopsal? https://cookpad.com/us/recipes/156646-samgyeopsal-korean-style-pork-belly-bbq-at-home.

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