Korean Kimchi. Find Deals on Kimchi Spice in Seasonings on Amazon. Repeat layering all of the cabbage has been salted. Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented.

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. You can have Korean Kimchi using 12 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Korean Kimchi

It's of Paste.
Prepare 1 Cup of Korean Chill Flakes.
It's 1 TBSP of Fish Sauce.
Prepare 15-20 Cloves of Garlic.
It's 4-6 Inches of Ginger.
You need 1/2 of Cap Coarse Sea Salt.
Prepare 4 TBSP of Miso Paste.
Prepare 1 TBSP of Sugar or 1 Slice of Asian Pear.
You need of Vegetables.
You need 1 of Napa Cabbage.
It's 2-3 of Carrots.
Prepare 2 Bunches of Spring Onions.

Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. Kimchi is also a main ingredient in many other Korean dishes.

Korean Kimchi step by step

Cut napa cabbage into quarters, each quater into squares (approx 2 inches square).
Shred carrots and chop green onions.
Put chopped and shredded vegetables into a large mixing bowl.
Sprinkle salt into the bowl.
Massage and coat vegetables evenly with salt until they wilt.
Fill the bowl with clean cold water.
Soak it for 1.5 - 3 hours.
Peel Garlic.
Skin & cut ginger into small pieces.
Put all paste ingredients into the food processor and blend until the texture is consistent.
Drain vegetables and dry them as much as possible..
Put drained vegetables back into a large bowl.
Add kimchi paste in and mix it evenly.
Find a large jar and jam pack it in.
Seal it toght but, open it daily and poke it with a clean utensil to let air out.
The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days..

Kimchi is usually served as a side dish to complement various dishes but it has been used as a garnish for burgers and even hotdogs. And when kimchi becomes over ripe, you can use it to make Korean Style Pancakes, and Kimchi Fried Rice. Try kimchi with the following dishes. Traditional Korean kimchi is wonderful, but it requires more complex steps and ingredients that are harder to source. I wanted to make this doable for the average American cook so everyone can enjoy the wonderful flavors of kimchi!