Authentic Kimchi; make with Kimchi crews!
Since relocating to Denmark, I've missed spicy dishes. My friend, Ms. M, shared a secret kimchi recipe she inherited from her Korean friend. Typically, it takes a day to drain the water from the chinese leaf, but preparing in large quantities expedites the process, and the water drains quickly. We finish making it in one go, dedicating 5 hours with 6 Kimchi crews!
Authentic Kimchi; make with Kimchi crews!
Since relocating to Denmark, I've missed spicy dishes. My friend, Ms. M, shared a secret kimchi recipe she inherited from her Korean friend. Typically, it takes a day to drain the water from the chinese leaf, but preparing in large quantities expedites the process, and the water drains quickly. We finish making it in one go, dedicating 5 hours with 6 Kimchi crews!
Open in Cookpad AppSteps
- 1
Wash the chinese Leaf and cut it into quarters lengthwise. Pack them in a large plastic bag, sprinkling salt as you layer them.
- 2
The carrots and mooli for the ingredients should be cut into large julienne pieces, and the spring onions should be sliced diagonally
- 3
In a pot, add glutinous rice flour, sugar, and 800ml of water, then bring to a boil. Stir gently with a whisk until smooth and thickened at the bottom of the pot. Allow to cool.
- 4
Prepare the ingredients for Yannyeom. Peel the vegetables and fruits, and cut them into pieces suitable for the mixer.
- 5
Add fish sauce and blend the ingredients from step 4 in a mixer. Once done, transfer to a bowl.
- 6
In the bowl from step 5, mix the glutinous rice flour mixture from step 3 and the red chilli powder. Yannyeom sauce is ready!
- 7
To drain excess water from the chinese leaf, flip the bag upside down, ensuring the cabbage at the bottom is now on top. Leave it for 1-2 hours
- 8
!!Important!! Periodically check if water is being released from the chinese leaf. If certain parts aren't releasing water, sprinkle additional salt, mix it well to let it blend, and rearrange so they're at the bottom.
- 9
Remove the chinese leaf from the bag and rinse off the salt with water. Squeeze each bundle firmly and cut into bite-sized pieces.
- 10
Mix the ingredients with the Yannyeom sauce. Be cautious to avoid getting the red chili on your skin!
- 11
Once the ingredients are evenly mixed with the Yannyeom sauce, pack them in a bag, ensuring the bag is triple-sealed to prevent any odor leakage. On this day, we completed 23kg of kimchi!
- 12
To facilitate fermentation, leave it at room temperature for a day. It becomes delicious starting from the day after it's made!
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