Authentic Kimchi
I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.
Brine the Chinese cabbage in salt properly beforehand.
The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.
Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)
Authentic Kimchi
I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.
Brine the Chinese cabbage in salt properly beforehand.
The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.
Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)
Cooking Instructions
- 1
Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander.
- 2
Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture.
- 3
Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne.
- 4
Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
- 5
Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped.
- 6
From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red.
- 7
Process the salt-preserved squid in a food processor until it's chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands.
- 8
Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
- 9
Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well.
- 10
Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished.
- 11
Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage.
- 12
Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
- 13
Kimchi is a fermented food, so don't eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation.
Top Search in
Similar Recipes
-
Our Homemade Authentic Kimchi Our Homemade Authentic Kimchi
I searched for recipes online with the purpose of prepping kimchi with the simplest ingredients possible. I went through lots of trial and error over the years by adjusting the quantity of the ingredients.Make sure to squeeze out any excess liquid from the cabbage after fermenting.When making the yangnyeom sauce, add in the A) ingredients only after having mixed well and rested for 30 minutes. This rest time is crucial in making the taste come together.Check its taste (spiciness, etc.) as you go. Recipe by dormouse62
-
Easy Kimchi Easy Kimchi
I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only
-
Authentic Easy Kimchi (shellfish-free) Authentic Easy Kimchi (shellfish-free)
I developed this recipe because of my shellfish allergy. It features subs for the fermented shrimp, and I've found that the flavor tastes very similar to what I ate when I was in South Korea. I will add more pictures when I make it again.
-
Homemade Kimchi Homemade Kimchi
Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!
-
Korean Kimchi Korean Kimchi
I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬
-
Korean Kimchi Korean Kimchi
This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg
-
My Kind of Kimchi My Kind of Kimchi
Kimchi is one of the side dishes in Korea. You can eat it fresh or fermented. You can use another vegetables in your choice, like Chinese cabbage, cucumber or others. But Korean use to use cucumber, Chinese cabbage or raddish. You can make your own taste as you like...
-
Korean Kimchi from the Source Korean Kimchi from the Source
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 -
Flavour of Korea: Simple Homemade Kimchi Flavour of Korea: Simple Homemade Kimchi
I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste. Recipe by LazyHata -
My Simple Kimchi Recipe My Simple Kimchi Recipe
I absolutely love kimchi and can eat it with every meal. Store-bought kimchi is quite expensive, but making it at home isn't too costly, so if you're willing to spend an afternoon making it, you can have enough to last almost a month. I've made kimchi many times, but this is the recipe I use most often!The time for soaking the napa cabbage in salt water is included in the total cooking time!Make sure to prepare a large container with a tight-fitting lid to store the kimchi. To prevent it from becoming too sour, I open the container once a week to take out a portion to use. Avoid opening the container frequently.Depending on the temperature, the fermentation speed of the kimchi can vary, so you can adjust the amount of rice flour accordingly. Too much rice flour will cause it to ferment very quickly!
Translated from Cookpad Vietnam -
Homemade Kimchi Homemade Kimchi
On my first try, it was a fail. But on my second try, it was a success!🥳And it was perfect!😍😋 Try it and add it to your plan😉
More Recipes
- Easy Chili Prawn Recipe
- Healthy Italian-style Hamburger Steak with Tofu
- My Mapo Tofu
- Red Poha Cutlet(No bread/No potato)
- Microwave-Cooked Fluffy French Toast
- Baked Bread Cheese rolls
- Charlotte Made with Cheese Mousse
- eggnog
- Sliced Almond & Pear Cake
- Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids
Comments