Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, our homemade authentic kimchi. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Our Homemade Authentic Kimchi is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Our Homemade Authentic Kimchi is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 3 whole Chinese cabbage
- Make ready 1/3 A) Daikon
- Make ready 2 whole A) Carrots
- Prepare 1 1/2 bunches A) Chinese chives
- Prepare 200 grams B) Red chili peppers (coarsely ground)
- Prepare 100 grams B) Red chili peppers (finely ground)
- Take 2 C) Apples
- Take 170 grams C) Garlic
- Take 1 piece C) Ginger
- Get 100 ml C) Honey
- Make ready 80 grams C) Sugar
- Get 1 packages C) Cut kombu
- Prepare 3 tbsp C) White sesame seeds
- Prepare 2 packages Dashi stock granules
- Make ready 400 grams Salt
- Make ready 1 3/8 liter Water
- Make ready 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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