How to Prepare Favorite Korean Kimchi

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, korean kimchi. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented. Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables.

Korean Kimchi is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Korean Kimchi is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have korean kimchi using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Korean Kimchi:

1. Prepare 2 inch ginger
2. Prepare 6 cloves garlic
3. Prepare 1/4 cup fish sauce
4. Make ready 1/4 cup Korean chilli flakes
5. Get 2 carrots
6. Make ready 1/3 cup green onions
7. Prepare 1 daikon radish
8. Get 1 napa cabbage

Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes. This easy kimchi recipe is a speedy version of the traditional Korean kimchi !

Steps to make Korean Kimchi:

1. So cut the cabbage in two and cut the half in half
2. 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
3. I used only half a daikon radish, cut it julienne
4. Do the same for the carrots and chop some spring onions as well
5. 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)
6. 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
7. Mix well until you reach a paste
8. 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
9. And there you go KIMCHI

It describes the motion of cutting food in cubes. This easy kimchi recipe is a speedy version of the traditional Korean kimchi ! Nevertheless, for something simpler and quicker, Korean cooks turn to this mak kimchi. Although many people get a chill through their spine at the very mention of the Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two. Thus, Kimchi became an essential part of the Korean table.

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