Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, our homemade authentic kimchi. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Our Homemade Authentic Kimchi is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Our Homemade Authentic Kimchi is something which I have loved my whole life.
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 that.
The ingredients needed to make Our Homemade Authentic Kimchi:
- Take 3 whole Chinese cabbage
- Prepare 1/3 A) Daikon
- Get 2 whole A) Carrots
- Make ready 1 1/2 bunches A) Chinese chives
- Make ready 200 grams B) Red chili peppers (coarsely ground)
- Prepare 100 grams B) Red chili peppers (finely ground)
- Prepare 2 C) Apples
- Make ready 170 grams C) Garlic
- Take 1 piece C) Ginger
- Make ready 100 ml C) Honey
- Make ready 80 grams C) Sugar
- Take 1 packages C) Cut kombu
- Get 3 tbsp C) White sesame seeds
- Prepare 2 packages Dashi stock granules
- Make ready 400 grams Salt
- Get 1 3/8 liter Water
- Take 400 grams Salt-fermented shrimp paste
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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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