Instructions on how to make delicious kimchi at home

GĐXH - Kimchi is a familiar dish in many families. There are many different versions of kimchi from ingredients to the way of mixing. Below are some suggestions on how to make delicious cabbage kimchi at home for you.

How to make Korean cabbage kimchi

Prepare ingredients

1-2 cabbages, radish, 1 onion, 5 large clusters of green onions, 2 hot peppers (if you want it spicier, you can add more), 1/2 cup chili powder, 1/2 apple, minced garlic, 1/3 cup fish sauce, 2 teaspoons sesame, 1/2 teaspoon minced ginger, 3 tablespoons glutinous rice flour.

Instructions on how to make kimchi cabbage

Preliminary processing

Separate the cabbage leaves (be careful to remove damaged, rotten, bruised, or bruised parts, etc.) then soak them in a basin of warm water with half a cup of coarse salt.

Take 2/3 cup of iodized salt or coarse salt and rub it on the soaked cabbage, rubbing thoroughly on the stems and core of the cabbage.

Ingredients for making kimchi cabbage.

Then soak the cabbage in a basin of warm salt water. Press the cabbage so that it is completely submerged in salt water for about 4-5 hours so that the cabbage absorbs the salt and softens.

After completing the above steps, remove the cabbage and rinse with cold water and let it drain.

Make spices

Prepare a large bowl, add 3 tablespoons of sticky rice flour and 3 tablespoons of water, stir well then pour into the pot and put on the stove. Turn down the heat, add 2 tablespoons of water and stir well for about 10 minutes to avoid lumps.

Slice the onion and wash it. Cut the onion stalks into 5cm pieces. Peel the radish, wash it and cut it into thin strips. Slice the chili pepper into thin slices. Blend the apple and onion in a blender.

Marinate kimchi

Prepare a large bowl and then add all the ingredients: cooked flour, julienned radish, chili powder, sliced ​​onion, hot pepper, onion, pureed apple and onion, 2 tablespoons sugar, 1/3 cup fish sauce, 3 tablespoons minced garlic, 1/2 teaspoon minced ginger and 2 tablespoons roasted sesame.

Using clean gloved hands, mix the mixture well.

Using clean, gloved hands, mix the ingredients together. Once the spices are well mixed, rub the mixture over all sides of the drained cabbage.

The final step is to put the kimchi in a sealed jar, cover it, leave it at room temperature for 1 day then put it in the refrigerator. You can take it out and enjoy it 2-3 days later.

How to make Korean radish kimchi

Ingredient

1 kg of white radish (washed, peeled, cut into bite-sized cubes), 3 green onions (washed and cut into 3 cm long pieces), 2 tablespoons of sugar, 2 tablespoons of coarse salt, Ingredients for seasoning: 1/2 peeled and chopped onion, 1/2 small apple, chopped or pureed, 3 tablespoons of good fish sauce, 1 tablespoon of minced garlic, 1/2 tablespoon of minced ginger, 4 tablespoons of chili powder, 1/4 cup of water and finally 1 tablespoon of rice flour.

Instructions on how to do it

Prepare ingredients and mix kimchi marinade

Take the chopped white radish, put it in a bowl, soak it with sugar and salt, mix well and soak for about 1 hour (this step helps the radish to be softer for processing).

Korean cabbage kimchi will have a beautiful red color when finished.

Put the onion and apple in a blender and puree. At the same time, mix the glutinous rice flour into the prepared bowl of filtered water, put it on the stove and heat for about 1 minute. Finally, mix all the seasoning ingredients with the apple, onion, and diluted glutinous rice flour in a large bowl.

White radish kimchi salt

Take out the soaked radish, rinse it several times with cold water, then drain. Then put all the white radish in the bowl of spices, shake well. Then add the green onions, mix well again (note to ensure cleanliness, you should wear gloves to do this step).

Put all the mixed radish kimchi into the jar and cover it tightly. Place the jar of radish kimchi in a cool, dry place at room temperature. It will be ready to use after 2-3 days. Place the jar of pickled kimchi in the refrigerator for longer preservation.