Spicy Pinoy-Style Kimchi
Spicy Pinoy-Style Kimchi

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spicy pinoy-style kimchi. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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). Kimchi is a traditional fermented Korean dish which is also popular in the Philippines.

Spicy Pinoy-Style Kimchi is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Spicy Pinoy-Style Kimchi is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

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. 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.

Steps 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.

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. I bought one home afterwards and my sisters love it.

So that’s going to wrap this up for this special food spicy pinoy-style kimchi recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!