Recipe: Appetizing Korean Kimchi

Korean Kimchi. 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.

Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes. You can have Korean Kimchi using 12 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Korean Kimchi

1. Prepare of Paste.
2. You need 1 Cup of Korean Chill Flakes.
3. You need 1 TBSP of Fish Sauce.
4. It's 15-20 Cloves of Garlic.
5. Prepare 4-6 Inches of Ginger.
6. You need 1/2 of Cap Coarse Sea Salt.
7. It's 4 TBSP of Miso Paste.
8. It's 1 TBSP of Sugar or 1 Slice of Asian Pear.
9. You need of Vegetables.
10. Prepare 1 of Napa Cabbage.
11. It's 2-3 of Carrots.
12. You need 2 Bunches of Spring Onions.

Although many people get a chill through their spine at the very mention of the Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two. Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. Easy Kimchi or Mak Kimchi (막김치).

Korean Kimchi step by step

1. Cut napa cabbage into quarters, each quater into squares (approx 2 inches square).
2. Shred carrots and chop green onions.
3. Put chopped and shredded vegetables into a large mixing bowl.
4. Sprinkle salt into the bowl.
5. Massage and coat vegetables evenly with salt until they wilt.
6. Fill the bowl with clean cold water.
7. Soak it for 1.5 - 3 hours.
8. Peel Garlic.
9. Skin & cut ginger into small pieces.
10. Put all paste ingredients into the food processor and blend until the texture is consistent.
11. Drain vegetables and dry them as much as possible..
12. Put drained vegetables back into a large bowl.
13. Add kimchi paste in and mix it evenly.
14. Find a large jar and jam pack it in.
15. Seal it toght but, open it daily and poke it with a clean utensil to let air out.
16. The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days..

Easy Kimchi made with cabbages and radishes. Korean Mak Kimchi is an everyday kimchi that is simple to make but delicious with a zing. Korean Kimchi Everything you need to know with Kimchi Pictures. In its simplest form, Korean Kimchi is fermented cabbage (Chinese cabbage) with red pepper powder. Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish.