Korean Kimchi
Korean Kimchi

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, korean kimchi. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Korean Kimchi is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Korean Kimchi is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have korean kimchi using 12 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Korean Kimchi:
  1. Prepare Paste
  2. Prepare 1 Cup Korean Chill Flakes
  3. Get 1 TBSP Fish Sauce
  4. Get 15-20 Cloves Garlic
  5. Get 4-6 Inches Ginger
  6. Prepare 1/2 Cap Coarse Sea Salt
  7. Take 4 TBSP Miso Paste
  8. Make ready 1 TBSP Sugar or 1 Slice of Asian Pear
  9. Get Vegetables
  10. Make ready 1 Napa Cabbage
  11. Take 2-3 Carrots
  12. Prepare 2 Bunches Spring Onions
Instructions to make Korean Kimchi:
  1. Cut napa cabbage into quarters, each quater into squares (approx 2 inches square)
  2. Shred carrots and chop green onions
  3. Put chopped and shredded vegetables into a large mixing bowl
  4. Sprinkle salt into the bowl
  5. Massage and coat vegetables evenly with salt until they wilt
  6. Fill the bowl with clean cold water
  7. Soak it for 1.5 - 3 hours
  8. Peel Garlic
  9. Skin & cut ginger into small pieces
  10. Put all paste ingredients into the food processor and blend until the texture is consistent
  11. Drain vegetables and dry them as much as possible.
  12. Put drained vegetables back into a large bowl
  13. Add kimchi paste in and mix it evenly
  14. Find a large jar and jam pack it in
  15. Seal it toght but, open it daily and poke it with a clean utensil to let air out
  16. The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days.

So that is going to wrap it up with this special food korean kimchi recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!