Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, our homemade authentic kimchi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Our Homemade Authentic Kimchi is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Our Homemade Authentic Kimchi is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have our homemade authentic kimchi using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Our Homemade Authentic Kimchi:
- Get 3 whole Chinese cabbage
- Get 1/3 A) Daikon
- Make ready 2 whole A) Carrots
- Get 1 1/2 bunches A) Chinese chives
- Take 200 grams B) Red chili peppers (coarsely ground)
- Make ready 100 grams B) Red chili peppers (finely ground)
- Make ready 2 C) Apples
- Get 170 grams C) Garlic
- Make ready 1 piece C) Ginger
- Prepare 100 ml C) Honey
- Take 80 grams C) Sugar
- Take 1 packages C) Cut kombu
- Take 3 tbsp C) White sesame seeds
- Make ready 2 packages Dashi stock granules
- Make ready 400 grams Salt
- Take 1 3/8 liter Water
- Prepare 400 grams Salt-fermented shrimp paste
Ito na ang sagot! 👌(Mas mabilis mo pang nahanap kesa sa forever mo. Kimchi or kim chee is one of the most popular Korean foods. This quick and easy recipe results in authentic, raw, probiotic Kim Chee. Homemade kimchee is perfect for vegetarians, vegans, raw foodists, or just people who'd like to get some digestive probiotics into their diet from cultured foods.
Instructions to make Our Homemade Authentic Kimchi:
- A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day. Once wilted a little, cut into 6 to 8 pieces.
- Sprinkle salt on the cabbage cores and start filling the barrel with them. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
- During the winter, all the liquid should come out within a day.
- Take out the cabbage and rinse well with water.
- Squeeze out the liquid piece by piece and let sit for a while. Then, squeeze out the liquid once more from the core to the leaves.
- Finely julienne the daikon and carrots marked with A). Cut the A) chives into 3 cm pieces.
- Bring 1.4 liter of water to a boil and add the dashi granules. Once cooled, add in the C) ingredients, apples, garlic, grated ginger. Add in the B) ingredients and shrimp paste.
- Mix well and let sit for about 30 minutes. Add in the A) ingredients and mix together. Now you have the yangnyeom sauce.
- Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
- Arrange the cabbage pieces in a container.
- To seal off air, cover with plastic wrap and store in the refrigerator. It will be ready to eat in 3 days at the earliest, depending on your preference.
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So that’s going to wrap this up with this special food our homemade authentic kimchi recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
