Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, kimchi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kimchi is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Kimchi is something which I have loved my whole life. They’re nice and they look fantastic.

Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented.

To get started with this recipe, we must first prepare a few ingredients. You can cook kimchi using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kimchi:

1. Make ready 1 kg Nappa Cabbage
2. Take 300 gram White Radish
3. Take 60 gram Coarse Salt
4. Make ready a
5. Make ready 1 clove Garlic
6. Take 60 ml Fish sauce
7. Make ready 1 Tablespoon Ginger
8. Get b
9. Get 1 Tablespoon Glutinous Rice Flour
10. Take 6 Tablespoon Water
11. Get 1 Tablespoon Sugar
12. Get c
13. Prepare 2 1/2 Tablespoon Gochugaru

Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as. Kimchi is a spicy side dish made from fermented vegetables and Korean red pepper, and is loaded with potential health benefits. It is a staple of the Korean diet, and its popularity has surged worldwide.

Instructions to make Kimchi:

1. Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
2. Rinse the cabbage with some salt. Pour layer by layer of cut cabbage with coarse salt. Flipping every 30minutes for 3 times, total salting time 1hour 30minutes.
3. First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage.
4. Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage.
5. Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain.
6. Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste
7. Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass.
8. Press the kimchi to the bottom,make sure no air at bottom or in between. Let it sit and ferment for 2-3 days without peeping it. Put it in fridge once fermented for better taste.

Borrowed from Korean 김치 (gimchi), derived from 침채 (chimchae) in the late Koryo dynasty. Doublet of kimuchi. kimchi (usually uncountable, plural kimchis). A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned. Kimchi Jjigae is one of the most iconic dishes of Korea. It is a staple in virtually all Korean Kimchi Jjigae is comfort food for virtually all Koreans.

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