Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, korean kimchi. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea.

Korean Kimchi is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Korean Kimchi is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook korean kimchi using 12 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Korean Kimchi:

1. Get Paste
2. Take 1 Cup Korean Chill Flakes
3. Take 1 TBSP Fish Sauce
4. Take 15-20 Cloves Garlic
5. Prepare 4-6 Inches Ginger
6. Take 1/2 Cap Coarse Sea Salt
7. Get 4 TBSP Miso Paste
8. Get 1 TBSP Sugar or 1 Slice of Asian Pear
9. Make ready Vegetables
10. Make ready 1 Napa Cabbage
11. Take 2-3 Carrots
12. Get 2 Bunches Spring Onions

Keyword fermented food, spicy vegetables, probiotic. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy.

Steps 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.

Kimchi is also a main ingredient in many other Korean dishes. Kimchi is a very popular side dish that has a large number of variations and is also used as an ingredient in a number of other Korean dishes. This recipe concentrates on the traditional cabbage version but there are numerous other recipes available for Kimchi using ingredients such as cucumber, white radish and spring onion to name but a few! Kimchi is usually served as a side dish to complement various dishes but it has been used as a garnish for burgers and even hotdogs. And when kimchi becomes over ripe, you can use it to make Korean Style Pancakes, and Kimchi Fried Rice.

So that is going to wrap it up for this exceptional food korean kimchi recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!