Authentic Kimchi
Authentic Kimchi

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, authentic kimchi. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

So many Korean dishes are made with well-fermented kimchi, such as kimchi jjigae, kimchi mandu, kimchi bibim guksu, kimchi fried rice, kimchi jeon, tofu kimchi, and many more. If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar.

Authentic Kimchi is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Authentic Kimchi is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have authentic kimchi using 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Authentic Kimchi:
  1. Get 2 head Chinese cabbage
  2. Take 1 Salt for pickling (5% of the weight of the cabbages)
  3. Get 1 medium Daikon radish
  4. Get 1/2 stalk The white part of a Japanese leek
  5. Get 1 bunch Green onions
  6. Prepare 1 bunch Chinese chives
  7. Prepare 1/2 Onion
  8. Make ready 1/2 Asian pear or apple
  9. Make ready 2 head Garlic
  10. Take 1 bag Ginger
  11. Get 20 cm piece Kombu
  12. Make ready 2 Scallops
  13. Prepare 5 to 6 Ama-ebi shrimp (with their shells on)
  14. Make ready 50 grams Salt-preserved squid (ika no shiokara)
  15. Prepare 100 grams The liquid from salt-preserved sardines
  16. Prepare 1 tbsp Sugar
  17. Take 100 grams Dried red chili peppers (coarsely ground)
  18. Take 50 grams Dried red chili peppers (finely shredded)
  19. Take 100 grams Rice porridge (okayu)

Are you looking for the authentic Korean kimchi recipe? This kimchi recipe is your answer. Kimchi is the national dish of Korea. Just like any family in Korea, my mom and my grandma made lots of kimchi at home when I was growing up.

Instructions to make Authentic Kimchi:
  1. Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander.
  2. Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture.
  3. Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne.
  4. Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
  5. Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped.
  6. From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red.
  7. Process the salt-preserved squid in a food processor until it's chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands.
  8. Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
  9. Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well.
  10. Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished.
  11. Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage.
  12. Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
  13. Kimchi is a fermented food, so don't eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation.

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one! I just swung by a large Korean market on a trip to Oakland, CA to pick up some Korean red pepper as is commonly used in kimchi. I had started out my kimchi adventures using diced dried red peppers and switched to cayenne, but I've been itching to try with the traditional form of the spice so I made a run.. Kimchi is a Korean staple of pickled vegetables, and is most often used as a side dish at mealtime.

So that is going to wrap this up with this exceptional food authentic kimchi recipe. Thank you very much for your time. I’m confident that you will make this at home. There is 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!