Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, homemade kimchi in switzerland!. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Homemade Kimchi in Switzerland! is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Homemade Kimchi in Switzerland! is something which I have loved my entire life.
Our homemade Kimchi leaves our kitchen every Wednesday. Ingredients: Swiss napa cabbage (Chinakohl), onion, daikon radish, carrots, green onion, garlic, rice flour, Korean chilli flakes, fish sauce, sea salt, sugar. I wanted to eat kimchi but the one they sell at supermarket is like sauerkraut!
To begin with this recipe, we must prepare a few components. You can have homemade kimchi in switzerland! using 18 ingredients and 31 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Kimchi in Switzerland!:
- Get 6 kg Napa cabbage/ Chinese cabbage
- Make ready 1/2 cup salt (recommend sea salt)
- Take <Kimchi glue >
- Get 15 x 15 cm Dried kombu
- Get 2.5 tbs rice flour / starch
- Prepare 350 ml water
- Get <Yangnyeom / Kimchi paste>
- Take 3 cup red chili pepper flakes
- Take 1 can anchovis
- Get 4 tbs fish sauce
- Make ready 3 tbs sugar
- Prepare 1 piece / 1.5 cup apple / apple sauce
- Get 8 cloves garlic
- Make ready 3 tbs grounded ginge
- Take 1/2 daikon radish
- Take 1/2 carrot
- Make ready 3 packet chives / wild garlic
- Make ready 3 tbs sesame oil / toasted sesame
Place the cabbage and salt in a bowl and mix well, press down with a plate. It keeps for months in the fridge. Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.
Instructions to make Homemade Kimchi in Switzerland!:
- Ready the cabbage night before.
- Using knife to make cross cut on the bottom of the cabbage.
- Tear them apart into quarter. Repeat the process.
- Cut the bottom stem.
- Chop them into little bigger than bite size.
- Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage.
- Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night.
- Cabbage : next day (most of the water was drained)
- Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally.
- Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened.
- Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much)
- Mix rice flour or starch with water (not in the ingredients list).
- Pour the mix into the pot.
- Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside.
- Start making kimchi paste.
- Chop daikon radish, carrot and chives/wild garlic into 10cm long stick.
- Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water.
- Grind ginger and chop the garlics.
- Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste.
- Chop anchovies and add to the bowl.
- Add fish sauce, sesame oil / toasted sesame, and sugar.
- Mix all well.
- Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies)
- Paste with chili, veggies with chili, and glue.
- Mix them all well. This is the yangnyoem aka kimchi paste.
- Mix the cabbage and yangnyeom.
- Start putting them in a jar.
- If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!
- Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation.
- You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week.
- Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses.
I was very excited to base my recipe off of Bill's. I gave a few tweaks because I wanted more from the kimchi. A few changes added swiss chard radicchio peppers shiitake mushrooms in the initial ferment. Kimchi is a fermented cabbage that comes all the way from Korea. At its core, it is a fermented cabbage, similar to sauerkraut.
So that’s going to wrap this up for this special food homemade kimchi in switzerland! recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
