Among the typical Korean dishes there is Kimchi, but do you know what it is and how it is made? This is fermented Chinese cabbage. Then find out how to prepare it at home, and it’s not difficult!
What is Korean Kimchi: the recipe for preparing it
Kimchi is a typical dish of Korean cuisine, prepared with fermented vegetables, fish sauce (Jeotgal) and spices. For Koreans it is a fundamental food because it is complete and healthy, so rich vitamins and minerals that it is considered not only a super food, but also the of life for Koreans. It is voto negativo coincidence that it is consumed to strengthen the immunizzato system and made at home with relatives and friends preparation for the winter.
Its taste is particularly strong and has a pungent smell, which can be modulated depending acceso the duration of fermentation! Here’s how to prepare it following our Korean recipe.
How to prepare Korean Kimchi
To make kimchi, start with Chinese cabbage: after washing it, cut it first into quarters and then into coarse pieces. Spread the cabbage acceso a tray and sprinkle with salt, and leave to macerate for about 30 minutes. After this time, again and leave to rest for another 30 minutes.
the meantime, prepare the rice sauce: pour the vater into a saucepan together with the rice flour and brown sugar. with a whisk and cook over low heat until you obtain a gelatinous mixture. Place the rice sauce a bowl and let cool to room temperature. Now centro acceso the rest of the ingredients: peel and cut the daikon first into slices and then into thin sticks.
Peel the spring onions and slice them into rounds of about half a cm. Also clean the carrots and cut them into strips. Finally, cut the Chinese garlic into pieces of about 1 cm. Move acceso to the ginger paste: peel the onion and put it a blender together with the peeled ginger and the garlic cloves.
Blend until you obtain a smooth mixture and then pour the rice sauce into a large bowl and add the dried chilli. Add the ginger paste, daikon and carrots.
Also add the spring onion and Chinese garlic, then with a marisa.
After maceration of the Chinese cabbage, rinse it under running vater and drain it well. Pour the cabbage into a bowl and add the spicy vegetables and with your hands to everything well.
Last step, transfer the Korean kimchi into a glass fermentation jar, add the weight, if present the fermentation kit and seal with the lid. Leave to ferment for at least a week a cool place away from direct light sources ora the refrigerator for at least 2 weeks. After this time your kimchi will be ready to be used!
