Korean Kimchi
Korean Kimchi

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, korean kimchi. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Korean Kimchi is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Korean Kimchi is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have korean kimchi using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Korean Kimchi:
  1. Make ready 2 pieces Chinese Cabbage
  2. Make ready 1/2 cup Rock Salt
  3. Take 1/2 cup Glutinous Rice Flour
  4. Get 1/4 cup White Sugar
  5. Prepare 3 cups Water
  6. Take 1 cup Garlic
  7. Make ready 2 tablespoons Ginger
  8. Prepare 1 cup White Onion
  9. Make ready 1 cup Fish Sauce
  10. Get 2 cups Gochugaru
  11. Prepare 4 stalks Leeks
  12. Take 1 piece Carrot
  13. Make ready 1 piece Radish
  14. Make ready Honey (optional)
Step by Step to make Korean Kimchi:
  1. PREPARE THE CABBAGE - - Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl.
  2. Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) - - Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes.
  3. MAKE THE GLUTINOUS PASTE - - Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. - - When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. - - Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.
  4. PREPARE THE KIMCHI SAUCE - - Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes.
  5. Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. - - You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.
  6. MIX THE KIMCHI - - In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.
  7. Best eaten after its 1st to 2nd week of fermentation.

So that’s going to wrap it up for this special food korean kimchi recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to korean kimchi cooking. Go on get cooking!