Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, korean kimchi. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Korean Kimchi is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Korean Kimchi is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook korean kimchi using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Korean Kimchi:
- Make ready 2 inch ginger
- Get 6 cloves garlic
- Get 1/4 cup fish sauce
- Prepare 1/4 cup Korean chilli flakes
- Make ready 2 carrots
- Prepare 1/3 cup green onions
- Make ready 1 daikon radish
- Get 1 napa cabbage
Instructions to make Korean Kimchi:
- So cut the cabbage in two and cut the half in half
- Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour
- I used only half a daikon radish, cut it julienne
- Do the same for the carrots and chop some spring onions as well
- After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion)
- Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick
- Mix well until you reach a paste
- Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months
- And there you go KIMCHI
So that’s going to wrap it up with this special food korean kimchi recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
