Recipe of Favorite Kimchi

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Kimchi. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kimchi is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Kimchi using 13 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Kimchi:

1. 1 kg Nappa Cabbage
2. 300 gram White Radish
3. 60 gram Coarse Salt
4. a
5. 1 clove Garlic
6. 60 ml Fish sauce
7. 1 Tablespoon Ginger
8. b
9. 1 Tablespoon Glutinous Rice Flour
10. 6 Tablespoon Water
11. 1 Tablespoon Sugar
12. c
13. 2 1/2 Tablespoon Gochugaru

Steps to make to make Kimchi

1. Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
2. Rinse the cabbage with some salt. Pour layer by layer of cut cabbage with coarse salt. Flipping every 30minutes for 3 times, total salting time 1hour 30minutes.
3. First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage.
4. Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage.
5. Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain.
6. Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste
7. Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass.
8. Press the kimchi to the bottom,make sure no air at bottom or in between. Let it sit and ferment for 2-3 days without peeping it. Put it in fridge once fermented for better taste.

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So that is going to wrap this up with this exceptional food Recipe of Award-winning Kimchi. Thanks so much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!