Korean Kimchi from the Source
Korean Kimchi from the Source

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, korean kimchi from the source. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Korean Kimchi from the Source is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Korean Kimchi from the Source is something which I’ve loved my whole life.

We Have Almost Everything On eBay. Great recipe for Korean Kimchi from the Source. Just when I was thinking "I want to make my own authentic kimchi!" I had a chance to learn how to do so from a Korean friend.

To get started with this recipe, we must first prepare a few ingredients. You can have korean kimchi from the source using 15 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Korean Kimchi from the Source:
  1. Make ready 1 head Chinese cabbage
  2. Take 300 grams Coarse salt (pickling salt)
  3. Get 100 grams Coarsely ground chili pepper for kimchi
  4. Take 1/2 Daikon radish
  5. Make ready 3 to 4 stalks Green onion
  6. Get 20 grams Ginger (grated)
  7. Take 30 grams Garlic (grated)
  8. Make ready 1/4 Onion (grated)
  9. Prepare 1/4 Apple (grated)
  10. Take 50 to 60 grams Salt cured ami ebi (small shrimp)
  11. Prepare 2 to 3 tablespoons Sardine extract (or fish sauce)
  12. Make ready 1 tsp Sugar
  13. Prepare 1 tsp Salt
  14. Make ready 60 grams Cooked rice
  15. Prepare 50 to 80 ml Water

Wash the Chinese cabbage, make cuts in the stem end and rip into half with your hands. Make a high concentrate salt water in a large tub or bowl, and completely immerse the Chinese cabbage in it. Leave to soak so that the salt water penetrates to the core. Kimchi organic acid is an essential human body's energy source, helps promote physical fitness and promotes digestion Weight loss food The variety of vegetables in kimchi provides low-calorie content, abundant dietary fiber which helps to control weight Kimchi is a classic Korean sauerkraut that has a spicy kick.

Steps to make Korean Kimchi from the Source:
  1. Wash the Chinese cabbage, make cuts in the stem end and rip into half with your hands. Rip into half again to end up with 4 quarters.
  2. Make a high concentrate salt water in a large tub or bowl, and completely immerse the Chinese cabbage in it. Leave to soak so that the salt water penetrates to the core.
  3. When the leaves have become wilted, take the cabbage out and drain it off. Peeling back the leaves one by one, sprinkle in some salt, concentrating on the cores.
  4. Line the salted cabbage quarters in a pickling tub, add a weight and leave to pickle for 1/2 to 1 whole day or so. Turn it over occasionally so that it cures evenly.
  5. When the salt-pickled cabbage is done, rinse it well under running water. It should taste a bit salty.
  6. Put the cabbage on a sieve or colander and leave to drain and dry for 3 to 4 hours.
  7. When the salted cabbage is done, make the yangnyeom (kimchi base). Prepare each ingredient.
  8. Cut the daikon radish into 3 to 4 mm wide sticks. Cut the green onion into 4 cm long pieces. Grate the ginger, garlic, onion and apple.
  9. In Step 8, chop up the ginger and garlic and then purée it in the food processor.
  10. Put the rice and water in a food processor, and process until it forms a gluey paste. Adjust the amount of water depending on the consistency of the rice.
  11. From this point on, be sure to work with rubber gloves!! Ideally use ones that have long sleeves. Otherwise, regular rubber gloves are fine.
  12. Put all the ingredients in a bowl (leave out the salted cabbage out) and mix together well with your hands.
  13. When it looks like this it's all good (This is the yangnyeom.)
  14. Peel off the dried salted Chinese cabbage leaves, and spread each one with a little yangnyeom. Take special care to put plenty of yangnyeom on the cores.
  15. Wrap the cabbage leaves around each other with the core in the center, and it's done! Put into a sealed ziplock bag or similar, and put the bag into a sealed container and store in the refrigerator. Take out however much you'd like to enjoy each time.
  16. If you want to easily make a small amount, mix salted and dried Chinese cabbage that's been cut up into easy to eat pieces with yangnyeom. This is even easier.

How to make easy kimchi ("mak kimchi" in Korean). full recipe: http://www.maangchi.com/recipe/easy-kimchi/ It's made with small pieces of cabbage that are ea. Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치, romanized: gimchi, IPA: ), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal.

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