Original Korean Kimchi Recipe
"Original Korean Kimchi Recipe ,Ingredients,Making Method"
2 min read
Original Korean Kimchi Recipe
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Original Korean Kimchi Recipe |
Dalgano - Recipes Korean | Perfect for anything from fried rice to dumplings (or eaten straight out of a jar!), Kimchi is a dish that can be found in all Korean restaurants and homes. This crisp, bright reddish is made using fermented vegetables and is seasoned with chili, garlic, ginger, fish sauce, and Kashima. And if you've always wondered how Koreans have beautiful skin, kimchi is a great source of antioxidants.
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Ingredients:
- 2 Napa cabbages (approximately 2.2kg)
- 2 large carrots (thinly sliced)
- 450 grams white radish (thinly sliced)
- + cup coarse salt
- Asian pear (thinly sliced)
- 4 scallions (cut diagonally to 1 inch long)
- 1110 glasses of water
- 1 tablespoon glutinous rice flour
- the glass of water (for glutinous rice flour)
- cup Korean red chili flakes
- 12 tablespoons fish sauce
- 6 tablespoons minced garlic
- 2 teaspoons grated ginger
- Kashima cup (dried seaweed broth)
- 4 tablespoons of sesame seeds
Making Method:
- Cut the Napa cabbage lengthwise into 4 parts
- Cut 4 Napa cabbage halves 2.5 inches wide and let them simmer for a while
- In a large bowl, dissolve a cup of salt in 5 cups of water.
- Pour the brine into a bowl filled with chopped Napa cabbage.
- Strain the Napa cabbage for a long time and throw the brine into a bowl.
- Set aside the dried Napa cabbage and saltwater.
- Rinse the Napa cabbage with water 3 to 4 times.
- Dry and let it sit for a while.
- Combine 1 tablespoon of glutinous rice flour with a glass of water.
- Boil the glutinous rice flour combination over low heat, stirring constantly.
- When it has thickened into a paste, allow it to cool for a while.
- Mix Korean red chili flakes, ground garlic, grated ginger, porridge, Tashima (dried seaweed
- broth), and fish sauce.
- Mix white radish, Korean pear, and carrots in a bowl.
- Add the kimchi seasoning combination.
- Add the onions and stir for a while.
- Combine the Napa cabbage with the kimchi combination.
- Mix together. Place the Napa cabbage in a jar or airtight container.
- Press to remove excess water.
- Let the kimchi sit at room temperature for one day then refrigerate.