Kimchi. Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치, romanized: gimchi, IPA: ), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups. Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy) Kimchi, the national food of South Korea, is a spicy pickled vegetable dish.

Kimchi Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate. Kimchi is a Korean side dish made from salted, seasoned, and fermented vegetables—most commonly Napa cabbage with radishes, green onions, and gochugaru, or red pepper flakes. You can have Kimchi using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kimchi

You need 1 kg of Nappa Cabbage.
It's 300 gram of White Radish.
You need 60 gram of Coarse Salt.
Prepare of a.
It's 1 clove of Garlic.
Prepare 60 ml of Fish sauce.
It's 1 Tablespoon of Ginger.
Prepare of b.
It's 1 Tablespoon of Glutinous Rice Flour.
Prepare 6 Tablespoon of Water.
It's 1 Tablespoon of Sugar.
It's of c.
It's 2 1/2 Tablespoon of Gochugaru.

It is commonly found in many Asian restaurants. Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables.

Kimchi instructions

Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves..
Rinse the cabbage with some salt. Pour layer by layer of cut cabbage with coarse salt. Flipping every 30minutes for 3 times, total salting time 1hour 30minutes..
First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage..
Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage..
Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain..
Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste.
Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass..
Press the kimchi to the bottom,make sure no air at bottom or in between. Let it sit and ferment for 2-3 days without peeping it. Put it in fridge once fermented for better taste..

Cover the containers and leave out at room temperature (but not more than. Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. You can purchase prepared kimchi at Korean or Asian grocery stores, but it's actually relatively easy to make at home. Kimchi is a traditional Korean dish made with salted, fermented vegetables.