Kimchi is a famous traditional dish of Korean people. When Korean culture was strongly introduced into many countries over the world, this dish was also favored by our people.
Instead of having very expensive Korean food and kimchi, you can make kimchi at home. However, many people wonder about how to make Korean kimchi so that it is most prepared. So, the following tips will answer to you how to make delicious kimchi:
Raw Materials
2kg of napa cabbage (2-3 small corns or 1 big corn, do not use napa cabbage to make this dish)
30 grams of rice flour
100 grams of Korean chili powder (buy at supermarkets)
2 tablespoons of chili powder (to create a spicy flavor for a dish, if you can’t eat it spicy, you can reduce it)
4 pots of fish sauce
2 tablespoons of white and sugar
2 drops of white salt soup
Other spice vegetables: 4 garlic cloves, 1 white radish, 1 onion, 1 small shredded carrot; green onions (or shallots), ginger.
How to make Kimchi at your home
Step 1: Prepare garlic and onions to make kimchi
Garlic, onion, ginger peeled off, washed through to clean and then sliced. Put it all in a blender.
Step 2: Boil rice flour
Put the rice flour in a saucepan with a little stirred water. Then, heat on a gas stove with low heat. Next, you use chopsticks to stir up your hands to compare and then turn off the stove. Continuous stirring is important to avoid lumps.
Many women, when doing the method of making cabbage kimchi without stirring, make the processing of this dish unsuccessful.
Step 3: Prepare and cut the napa cabbage
The napa cabbage separated each leaf or split into 4 – 6 equal parts, washed, drained. Many people like to eat sliced kimchi can cut the napa cabbage leaf section about 4 – 5cm long. Then, onion (or chives) you cut into 3-4 cm rinse well; Peeled carrots, radishes, grated into small fibers.
Step 4: Mix napa cabbage with white salt
We continue add all the prepared vegetables in step 4 to a brass to mix with white salt. About 30 minutes later, when the napa cabbage has regained its strength, pour it into a clean pot of water to wash it again. This way of making the kimchi saltier.
Step 5: Mix the ingredients well
Add the stirred sticky flour, ginger, garlic, and onion grilled with all the remaining ingredients to a large brass. Use lips or plastic gloves to mix them all up. As a result, you will have a thick red characteristic of Korean kimchi.
Step 6: Mix ingredients with chili powder
Add the napa cabbage and other vegetables to mix with the chili powder mixture made in step 5. If you let the napa cabbage be shredded and inseparable, rub this powder into each leaf, especially the base. By doing so, the whole cabbage will absorb the same spice and the new kimchi fermented evenly.
Ways to Enjoy Kimchi
What is an accomplishment! Now that you’ve made kimchi at home, I can’t wait to learn how you enjoy it. I prefer pairing it with my fried eggs for breakfast. It goes well with frittatas. On top of that, you can eat kimchi as an ingredient to make delicious and quick meals like Kimchi Fried Rice, Korean Beef Lettuce Wraps with Kimchi, and how about an epic bowl of Kimchi Ramen?
So, let make delicious kimchi together!
