Korean Kimchi from the Source

Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Korean Kimchi from the Source. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Korean Kimchi from the Source is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They're nice and they look wonderful. Korean Kimchi from the Source is something that I've loved my whole life.

Many things affect the quality of taste from Korean Kimchi from the Source, 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 Korean Kimchi from the Source 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 Korean Kimchi from the Source is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Korean Kimchi from the Source using 15 ingredients and 16 steps. Here is how you cook it.

Just when I was thinking "I want to make my own authentic kimchi!" I had a chance to learn how to do so from a Korean friend. Since then, I've been experimenting and researching the method (while receiving feedback) to come up with this recipe.

The salt-preserving and draining stages for the Chinese cabbage are important!
Make sure to protect your hands with gloves when handling the red chili pepper!
The ingredient amounts are simply guidelines. They will vary depending on the size of the cabbage and how salty it is, so adjust as you go. Recipe by yonayuna

Ingredients and spices that need to be Make ready to make Korean Kimchi from the Source:

1. 1 head Chinese cabbage
2. 300 grams Coarse salt (pickling salt)
3. 100 grams Coarsely ground chili pepper for kimchi
4. 1/2 Daikon radish
5. 3 to 4 stalks Green onion
6. 20 grams Ginger (grated)
7. 30 grams Garlic (grated)
8. 1/4 Onion (grated)
9. 1/4 Apple (grated)
10. 50 to 60 grams Salt cured ami ebi (small shrimp)
11. 2 to 3 tablespoons Sardine extract (or fish sauce)
12. 1 tsp Sugar
13. 1 tsp Salt
14. 60 grams Cooked rice
15. 50 to 80 ml Water

Steps to make to make Korean Kimchi from the Source

1. Wash the Chinese cabbage, make cuts in the stem end and rip into half with your hands. Rip into half again to end up with 4 quarters.
2. Make a high concentrate salt water in a large tub or bowl, and completely immerse the Chinese cabbage in it. Leave to soak so that the salt water penetrates to the core.
3. When the leaves have become wilted, take the cabbage out and drain it off. Peeling back the leaves one by one, sprinkle in some salt, concentrating on the cores.
4. Line the salted cabbage quarters in a pickling tub, add a weight and leave to pickle for 1/2 to 1 whole day or so. Turn it over occasionally so that it cures evenly.
5. When the salt-pickled cabbage is done, rinse it well under running water. It should taste a bit salty.
6. Put the cabbage on a sieve or colander and leave to drain and dry for 3 to 4 hours.
7. When the salted cabbage is done, make the yangnyeom (kimchi base). Prepare each ingredient.
8. Cut the daikon radish into 3 to 4 mm wide sticks. Cut the green onion into 4 cm long pieces. Grate the ginger, garlic, onion and apple.
9. In Step 8, chop up the ginger and garlic and then purée it in the food processor.
10. Put the rice and water in a food processor, and process until it forms a gluey paste. Adjust the amount of water depending on the consistency of the rice.
11. From this point on, be sure to work with rubber gloves!! Ideally use ones that have long sleeves. Otherwise, regular rubber gloves are fine.
12. Put all the ingredients in a bowl (leave out the salted cabbage out) and mix together well with your hands.
13. When it looks like this it's all good (This is the yangnyeom.)
14. Peel off the dried salted Chinese cabbage leaves, and spread each one with a little yangnyeom. Take special care to put plenty of yangnyeom on the cores.
15. Wrap the cabbage leaves around each other with the core in the center, and it's done! Put into a sealed ziplock bag or similar, and put the bag into a sealed container and store in the refrigerator. Take out however much you'd like to enjoy each time.
16. If you want to easily make a small amount, mix salted and dried Chinese cabbage that's been cut up into easy to eat pieces with yangnyeom. This is even easier.

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So that's going to wrap it up for this exceptional food Recipe of Award-winning Korean Kimchi from the Source. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!