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Before you jump to Flavour of Korea: Simple Homemade Kimchi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got benefit from reading it, now let’s go back to flavour of korea: simple homemade kimchi recipe. To make flavour of korea: simple homemade kimchi you need 15 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Flavour of Korea: Simple Homemade Kimchi:
- Prepare 1 kg Chinese or napa cabbage
- Take 50 grams Salt
- You need Yangnyeom:
- Use 1/2 Apple
- You need 5 clove Garlic
- Provide 1 thumb's worth Ginger
- Use 150 ml Cooled dashi stock soup….refer to ★
- Provide 1/2 tbsp Sugar (dissolve in the dashi)
- Provide Other:
- Prepare 4 Green onions (chopped into 4 cm sections)
- Provide 50 grams Daikon radish (finely chopped)
- Prepare 30 grams Chili peppers (coarsely ground)
- Provide 10 grams Chili pepper powder
- Get 40 grams Salt-fermented shrimp paste
- Use 3 tbsp Or fish sauce
Steps to make Flavour of Korea: Simple Homemade Kimchi:
- Wash the Chinese cabbage and chop into bite-sized pieces. Transfer the cabbage to a large bowl and work in the salt with your fingers. Use a bowl or plate to apply weight to the cabbage and let soak for 3 hours.
- Discard the salt water and replace with fresh water. Rinse 3 or more times until the cabbage has a lightly salted flavour. Drain the cabbage.
- Whilst the cabbage is soaking, peel the apple, then to prepare the yangnyeom, either grate the or add the ingredients to a food processor, then mix in the ingredients listed under "Other". Adjust the amount of chili pepper to taste.
- Take a handful of drained cabbage at a time and wring it well. Add a handful of cabbage and some of the mixture from Step 3 alternately into a plastic bag or resealable container to give the cabbage a good coating.
- Leave the mixture to rest at room temperature for half a day and then store in the refrigerator. You can eat it from the next day. If you make this recipe in the morning you can serve it at lunch time.
- ★ If you are using nam pla fish sauce instead of salt-fermented shrimp paste, there will be a higher water content; in that case, reduce the amount of dashi stock to 120 ml. I recommend using the salt-fermented shrimp paste.
- Chili pepper is very spicy so adjust the amount whilst checking the taste every so often. If you're using Korean chili peppers, they aren't as spicy, so you could use a lot.
- How about serving this kimchi with some samgyeopsal? - - https://cookpad.com/us/recipes/156646-samgyeopsal-korean-style-pork-belly-bbq-at-home
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