Step-by-Step Guide to Prepare Speedy Kimchi

Kimchi. Kimchi Day ♥ День КИМЧИ. Корейское Кимчи Рецепт Korean Kimchi (Fermented Napa Cabbage) Recipe 김치 만들기. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal.

The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it's easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard. You can cook Kimchi using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kimchi

1. Prepare of Nappa Cabbage.
2. It’s of White Radish.
3. Prepare of Coarse Salt.
4. It’s of a.
5. Prepare of Garlic.
6. It’s of Fish sauce.
7. You need of Ginger.
8. Prepare of b.
9. Prepare of Glutinous Rice Flour.
10. It’s of Water.
11. Prepare of Sugar.
12. It’s of c.
13. You need of Gochugaru.

Making kimchi was historically a way for people to preserve vegetables for the long harsh Korean winter, before the advent of modern refrigeration. With the introduction of chili peppers, it didn't take. Korean dish made from fermented vegetable. Kimchi (Kimchee) Guide – What is it, how to make, health benefits, how to ferment, how to store What is Kimchi?

Kimchi step by step

1. Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves..
2. Rinse the cabbage with some salt. Pour layer by layer of cut cabbage with coarse salt. Flipping every 30minutes for 3 times, total salting time 1hour 30minutes..
3. First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage..
4. Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage..
5. Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain..
6. Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste.
7. Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass..
8. Press the kimchi to the bottom,make sure no air at bottom or in between. Let it sit and ferment for 2-3 days without peeping it. Put it in fridge once fermented for better taste..

I share all there is to learn about this wonderful Korean fermented vegetable dish. Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. Although many people get a chill through their spine at the very mention of the word Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about. This article is part of a series on.