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We hope you got insight from reading it, now let’s go back to korean kimchi recipe. You can cook korean kimchi using 14 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Korean Kimchi:
- Prepare Chinese Cabbage
- Prepare Rock Salt
- Take Glutinous Rice Flour
- Use White Sugar
- Use Water
- Provide Garlic
- Prepare Ginger
- Prepare White Onion
- Get Fish Sauce
- Prepare Gochugaru
- Prepare Leeks
- You need Carrot
- Prepare Radish
- Get Honey (optional)
Instructions to make Korean Kimchi:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Best eaten after its 1st to 2nd week of fermentation.
Korean Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Our easy kimchi pancake recipe is a great use of leftover kimchi and works as a hearty snack The great thing about these pancakes, known as kimchi jun in Korean, is that the dish may be served as..kimchi, but my kimchi recipe is how my grandma, my mom and most of Korean family makes If you like my Real Korean Napa Cabbage Kimchi Recipe, please share with your friends and family. Kimchi, as pickled vegetables, has a similar effect but is much more common in Korean culture. Historically, Kimchi was a common dish because it was easy to make. A tasty Korean take on a savoury pancake.
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