Discover the art of making your own authentic Kimchi at home with our updated recipe! Bursting with vibrant flavors and crunchy textures, this Kimchi is sure to become a staple in your kitchen. Learn how to make it step-by-step, including a delicious rice porridge addition to make sure everything stays on the napa cabbage!

Ingredients:

Vegetables:
1/2 Cup Kosher Salt for curing
1 Large Napa Cabbage (4 lbs)
1-2 Medium-Sized Carrots
1 Daikon Radish
8 bunches Green Onions
1 cup Chinese Chives (Garlic Chives, they go by a lot of names)

Paste:
1 large Asian pear
16 cloves garlic
2-inch piece ginger, peeled
1 Onion

Rice Porridge:
1 cup water
1 heaping tablespoon sweet rice flour
1 tablespoon sugar

Paste Mix:
1/4 cup (60ml) fish sauce
Little less than 1/4 Cup of Fermented Salted Shrimp (Saeujeot)
2 cups (260g) Korean red pepper flakes (gochugaru)

Instructions:

Prep Vegetables:

1. Slice the Napa Cabbage in half lengthwise, then quarter it. Cut each
quarter into strips.
2. Place the Cabbage in a large bowl, heavily season with kosher salt, and
toss vigorously. Let it sit for 2 hours
3. Dice the green onions and Chinese chives and Julienne the carrots and
Daikon radish. Make Paste:
4. In a food processor, combine peeled ginger, chopped Asian pear, peeled
garlic cloves and onion. Blend until smooth. Prepare Rice Porridge:
5. In a small saucepan, heat water and sweet rice flour over medium heat
for 10 minutes, stirring constantly.
6. Add sugar and stir for an additional minute. Remove from heat and let
it cool. Prepare Kimchi:
7. Drain the cabbage through a colander and rinse with water while
squeezing to remove excess salt.
8. Transfer the paste to a medium-sized bowl and mix in Korean red
pepper flakes, Saeujeot, and Fish Sauce.
9. Add the chopped and matchsticked vegetables and mix together saving
the cabbage for after
10. In a large bowl, combine the rinsed cabbage with everything you have
mixed together. Make sure to rub the paste throughout the leaves
thoroughly Fermentation:
10. Pack the kimchi mixture tightly into some jars. Mine filled 2 half gallon
sized jars
11. Loosely cap the jar and let it sit at room temperature for 4-7 days,
pressing it occasionally to release air bubbles.
12. Once the kimchi reaches your desired flavor, tighten the cap and store
it in the refrigerator.Get ready to indulge in the authentic flavors of homemade Kimchi!

Whether enjoyed as a side dish or incorporated into your favorite recipes, this Kimchi is sure to impress with its bold taste and crunchy texture. Enjoy!

Music track: Break Up by Lukrembo
Source: [ Ссылка ]
Background Music for Videos (Free)

свернуть