Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, our homemade authentic kimchi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Our Homemade Authentic Kimchi is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Our Homemade Authentic Kimchi is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook our homemade authentic kimchi using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Our Homemade Authentic Kimchi:

1. Get 3 whole Chinese cabbage
2. Make ready 1/3 A) Daikon
3. Make ready 2 whole A) Carrots
4. Get 1 1/2 bunches A) Chinese chives
5. Get 200 grams B) Red chili peppers (coarsely ground)
6. Take 100 grams B) Red chili peppers (finely ground)
7. Get 2 C) Apples
8. Make ready 170 grams C) Garlic
9. Take 1 piece C) Ginger
10. Get 100 ml C) Honey
11. Take 80 grams C) Sugar
12. Prepare 1 packages C) Cut kombu
13. Prepare 3 tbsp C) White sesame seeds
14. Get 2 packages Dashi stock granules
15. Get 400 grams Salt
16. Make ready 1 3/8 liter Water
17. Get 400 grams Salt-fermented shrimp paste

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Instructions to make Our Homemade Authentic Kimchi:

1. A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day. Once wilted a little, cut into 6 to 8 pieces.
2. Sprinkle salt on the cabbage cores and start filling the barrel with them. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
3. During the winter, all the liquid should come out within a day.
4. Take out the cabbage and rinse well with water.
5. Squeeze out the liquid piece by piece and let sit for a while. Then, squeeze out the liquid once more from the core to the leaves.
6. Finely julienne the daikon and carrots marked with A). Cut the A) chives into 3 cm pieces.
7. Bring 1.4 liter of water to a boil and add the dashi granules. Once cooled, add in the C) ingredients, apples, garlic, grated ginger. Add in the B) ingredients and shrimp paste.
8. Mix well and let sit for about 30 minutes. Add in the A) ingredients and mix together. Now you have the yangnyeom sauce.
9. Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
10. Arrange the cabbage pieces in a container.
11. To seal off air, cover with plastic wrap and store in the refrigerator. It will be ready to eat in 3 days at the earliest, depending on your preference.

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