Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, kimchi. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kimchi is surprisingly easy to make and makes a great addition to rice dishes or a pork sandwich. Please note, if mould forms on your kimchi at any point, discard the batch and start again. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl. Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치, romanized: gimchi, IPA: ), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.

Kimchi is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Kimchi is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook kimchi using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi:

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

This basic version is fresh, pungent, and flavourful. Place the shredded cabbage into a large, wide, deep pot or bowl. Add the salt and toss well. Kimchi is a classic Korean dish consisting of fermented cabbage and radish.

Instructions 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.

Add the salt and toss well. Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. You can purchase prepared kimchi at Korean or Asian grocery stores, but it's actually relatively easy to make at home. It is traditionally served with grilled meats or stir fried with rice but is becoming a very popular garnish right here in London on everything from a cheeseburger to a burrito.

So that is going to wrap this up with this special food kimchi recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!