Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Spicy Pinoy-Style Kimchi. It is one of my favorites . This time, I will make it a little bit unique. This is gonna smell and look deliciou

Be sure to click the BELL for my latest recipes! SA KUSINA with Gary and Junnel Kimchi - spicy pickled cabbage, the national dish of Korea. I would like to thank the video editing software sponsors: GARY.

We tried making a kimchi instead of buying and the result is yummy. Learn how to make a kimchi, this video shows the detailed step by step proces I ran out of kimchi thats why i made an emergency kimchi (pechu kimchi or cabbage kimchi).

The Ingredients needed to make Spicy Pinoy-Style Kimchi:

1. It’s of Vegetable
2. You need 3 kg of Napa Cabbage/ Chinese Cabbage
3. Prepare 1/4 kg of Carrots
4. You need 1/4 kg of Horse Radish
5. It’s 1/4 kg of Spring Onions
6. You need 1 kg of salt
7. It’s of Paste
8. Prepare 1/4 kg of Glutinous Rice Flour
9. It’s 3 cups of water
10. You need 1/2 kg of white sugar
11. Prepare 1/4 kg of garlic
12. It’s 1/4 kg of white onions
13. You need 250 ml of fish sauce
14. You need 1/16 kg of Ginger
15. It’s 1/2 kg of gochujang (Korean Chili Powder)

Kimchi is a type of Korean side dish. This is made from different vegetable The main ingredient is Napa cabbage or Chinese Cabbage. The chili powder provides spice to this side dish and gives it its reddish color.

Step to make Spicy Pinoy-Style Kimchi:

1. Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold Pat dry and chop it up to bite size piece Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job.
2. While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strip Put it in one container.
3. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend.
4. In a sauce pan, pour 3 cups of water, and all of your rice Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp.
5. After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbage Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hand What we want is crispy cabbage, not sloppy or even crushed to death.
6. In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well.
7. Add all of your vegetables, and mix it and make sure that all of them are covered in the paste.
8. Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container.
9. Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready.

The rest contributes to the overall flavor of the dish. Kimchi is a Korean relish which some Pinoys have come to love as one of their favorite appetizer. Its because kimchi is a very good relish to fried or grilled meat dishe To give you a little background on this dish, this spicy relish appears at practically every meal and eaten with steaming hot rice which. Isunod ang Red Pepper Powder at pati

So that’s going to wrap it up with this special food Spicy Pinoy-Style Kimchi. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!