Recipe of Quick Korean Kimchi

Hey everyone, it's Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Korean Kimchi. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Korean Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Korean Kimchi estimated approx 2 hrs.

To begin with this recipe, we must prepare a few components. You can have Korean Kimchi using 14 ingredients and 7 steps. Here is how you can achieve that.

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities. Recipe by: HomebasedChef Video: youtu.be/Rd2GwCmkQeg

Ingredients and spices that need to be Prepare to make Korean Kimchi:

1. 2 pieces Chinese Cabbage
2. 1/2 cup Rock Salt
3. 1/2 cup Glutinous Rice Flour
4. 1/4 cup White Sugar
5. 3 cups Water
6. 1 cup Garlic
7. 2 tablespoons Ginger
8. 1 cup White Onion
9. 1 cup Fish Sauce
10. 2 cups Gochugaru
11. 4 stalks Leeks
12. 1 piece Carrot
13. 1 piece Radish
14. Honey (optional)

Steps to make to make Korean Kimchi

1. PREPARE THE CABBAGE Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl.
2. Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes.
3. MAKE THE GLUTINOUS PASTE Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.
4. PREPARE THE KIMCHI SAUCE Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes.
5. Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.
6. MIX THE KIMCHI In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.
7. Best eaten after its 1st to 2nd week of fermentation.

While this is certainly not the end all be guide to cooking easy and quick lunches it is good food for thought. The stark reality is that this will get your creative juices flowing so that you are able to prepare wonderful lunches for your family without the need to accomplish too horribly much heavy cooking from the process.

So that is going to wrap it up with this exceptional food Simple Way to Make Favorite Korean Kimchi. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!