Recipe of Award-winning Kimchi

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kimchi. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kimchi Day ♥ День КИМЧИ. Корейское Кимчи Рецепт Korean Kimchi (Fermented Napa Cabbage) Recipe 김치 만들기. Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. Kimchi is a traditional Korean dish made of seasoned vegetables and salt.

Kimchi is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Kimchi is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have kimchi using 7 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi:

1. Take 3 lb Red cabbage
2. Make ready 3/4 lb Daikon radish
3. Make ready 1/2 lb Yellow onion
4. Make ready 5 to 10 cloves Garlic
5. Make ready 1/2 lb Carrots
6. Get 2 to 6 Thai Chilis
7. Prepare 2 tbsp Kosher Salt or Sea Salt

Kimchi is a Korean cabbage dish known for its pungent aroma and spicy kick. Kimchi is a traditional Korean dish made with salted, fermented vegetables. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it's easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard.

Steps to make Kimchi:

1. Start by slicing the red cabbage in half, then quarters, so it'll be easier to work with.
2. Slice all of the cabbage into strips about 1/4" thick. Put the cabbage into a bowl and set it aside.
3. Slice all the daikon radish into thin coins. We slice everything super thinly to create as much surface area as possible! This will make it easier for the salt to do its work. The thicker it is, the longer it'll take to ferment.
4. Add the radish to the same bowl as the cabbage.
5. Trim and peel all of the onion. Thinly slice the onion and add it to the bowl.
6. Peel all of the carrot.
7. Now slice the carrot into thin coins and add it to the bowl.
8. Peel 5-10 cloves of garlic, depending on how strong you like it, and smash the cloves.
9. Add the garlic to the other vegetables in the bowl.
10. Mince 2-6 Thai chilis into a fine paste. You'll start by cutting them into small slices then going over it all again with your knife to mince it even more finely.
11. Add the chili to the bowl.
12. It's time to mash those vegetables. Add 1/8 cup of salt (that's 2 tbsp) to the vegetables.
13. Use your hands to squeeze and mash the vegetables and salt. Continue to do this until the vegetables start to leach water.
14. Once water has leached out of the vegetables, set the bowl aside for 30 minutes. This will allow the salt to draw more water out of the vegetables. Clean up and relax!
15. After the 30 minutes are up, tightly pack the vegetables into your 1 quart mason jar. Make sure there is enough liquid in the jar so that the vegetables are submerged.
16. Put the lid on the jar and place it on your kitchen counter. Leave it at room temperature for at least 7 days. The bacteria need to be at room temperature to multiply and ferment.
17. At least once a day, slowly open the lid to release the gases that build up. Hold your jar in the sink when doing this, for it’s sure to spray! Be sure to taste the ferment periodically. Once it tastes right to you, put it in your fridge.
18. If the water level of the ferment drops below the vegetables, just add more of the mixture if you have any left over. If not, just add more water along with a pinch of salt, until the vegetables are submerged.
19. Be sure to take a before and after picture of your kimchi. Watch it change color over time - it's a fascinating process. Post it on Twitter or Instagram with the hashtag #fermentfeast and we'll share it on the website.

Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it's easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard. Although many people get a chill through their spine at the very mention of the Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two. Kimchi is spicy hot — and we're not just talking about its flavor. The fermented dish has been Spicy Kimchi.

So that’s going to wrap this up with this exceptional food kimchi recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!