Authentic Kimchi
Authentic Kimchi

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, authentic kimchi. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Always open · See posts for service changes. Are you looking for the authentic Korean kimchi recipe? This kimchi recipe is your answer.

Authentic Kimchi is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Authentic Kimchi is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook authentic kimchi using 19 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Authentic Kimchi:
  1. Get 2 head Chinese cabbage
  2. Prepare 1 Salt for pickling (5% of the weight of the cabbages)
  3. Take 1 medium Daikon radish
  4. Take 1/2 stalk The white part of a Japanese leek
  5. Make ready 1 bunch Green onions
  6. Prepare 1 bunch Chinese chives
  7. Get 1/2 Onion
  8. Make ready 1/2 Asian pear or apple
  9. Take 2 head Garlic
  10. Prepare 1 bag Ginger
  11. Make ready 20 cm piece Kombu
  12. Get 2 Scallops
  13. Take 5 to 6 Ama-ebi shrimp (with their shells on)
  14. Make ready 50 grams Salt-preserved squid (ika no shiokara)
  15. Take 100 grams The liquid from salt-preserved sardines
  16. Take 1 tbsp Sugar
  17. Take 100 grams Dried red chili peppers (coarsely ground)
  18. Take 50 grams Dried red chili peppers (finely shredded)
  19. Get 100 grams Rice porridge (okayu)

Pour in cold water to cover the cabbage. Kimchi is something where each Korean household would have its own family recipes. It is difficult to say what is "more authentic" since all these recipes are usually passed down from generation to. We specialise in manufacturing authentic Kimchi using local ingredients.

Steps to make Authentic Kimchi:
  1. Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander.
  2. Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture.
  3. Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne.
  4. Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
  5. Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped.
  6. From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red.
  7. Process the salt-preserved squid in a food processor until it's chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands.
  8. Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
  9. Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well.
  10. Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished.
  11. Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage.
  12. Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
  13. Kimchi is a fermented food, so don't eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation.

Why not try our fresh and delicious kimchi made in the UK ! Kimchi is a Korean staple of pickled vegetables, and is most often used as a side dish at mealtime. This recipe is for baechu kimchi (배추김치) or kimchi made from napa cabbage. Although many people get a chill through their spine at the very mention of the word Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about. Nearby restaurants are no good, either; their kimchi is missing that characteristic funk.

So that is going to wrap it up for this special food authentic kimchi recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!