Spicy Pinoy-Style Kimchi
Spicy Pinoy-Style Kimchi

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, spicy pinoy-style kimchi. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Spicy Pinoy-Style Kimchi is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Spicy Pinoy-Style Kimchi is something which I’ve loved my entire life. They are nice and they look wonderful.

Be sure to click the BELL for my latest recipes! I ran out of kimchi thats why i made an emergency kimchi (pechu kimchi or cabbage kimchi). See recipes for Spicy Thyme Tilapia, African Spicy Chai Tea too.

To get started with this recipe, we have to prepare a few ingredients. You can cook spicy pinoy-style kimchi using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Pinoy-Style Kimchi:
  1. Take Vegetable
  2. Take 3 kg Napa Cabbage/ Chinese Cabbage
  3. Get 1/4 kg Carrots
  4. Take 1/4 kg Horse Radish
  5. Make ready 1/4 kg Spring Onions
  6. Make ready 1 kg salt
  7. Prepare Paste
  8. Get 1/4 kg Glutinous Rice Flour
  9. Make ready 3 cups water
  10. Prepare 1/2 kg white sugar
  11. Take 1/4 kg garlic
  12. Take 1/4 kg white onions
  13. Prepare 250 ml fish sauce
  14. Take 1/16 kg Ginger
  15. Prepare 1/2 kg gochujang (Korean Chili Powder)

Add the luncheon meat, onion and garlic. Put in the cooked rice and mix well. How to make Korean Classic Cabbage Kimchi Kimchi a fermented vegetable condiment is served with every Korean meal. This classic kimchi is made with Chinese cabbage, chives, daikon radish and leek, and is seasoned with chilli, garlic and ginger.

Instructions to make Spicy Pinoy-Style Kimchi:
  1. Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold water. Pat dry and chop it up to bite size pieces. Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job.
  2. While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strips. Put it in one container.
  3. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend.
  4. In a sauce pan, pour 3 cups of water, and all of your rice flour. Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp.
  5. After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbages. Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hands. What we want is crispy cabbage, not sloppy or even crushed to death.
  6. In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well.
  7. Add all of your vegetables, and mix it and make sure that all of them are covered in the paste.
  8. Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container.
  9. Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready.

Hello loves, dahil sa maraming nag rerequest na i-tagalog ko ang video tutorial ko sa paggawa ng kimchi, eto na po yun. 😁 Salamat sa panunuod at nag subscrib. Storage: Kimchi can be refrigerated for up to a few months. Use clean utensils each time to extract the kimchi from the jar. At first I was having doubts about it because I'm not a big fan of kimchi. When I tasted it though my mind changed about kimchi.

So that’s going to wrap it up for this special food spicy pinoy-style kimchi recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!