Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Korean Kimchi. one of my favorites . For mine, I will make it a little bit unique. This will be really deliciou

The Ingredients needed to make Korean Kimchi:

1. Prepare 2 pieces of Chinese Cabbage
2. Prepare 1/2 cup of Rock Salt
3. Prepare 1/2 cup of Glutinous Rice Flour
4. It’s 1/4 cup of White Sugar
5. You need 3 cups of Water
6. Prepare 1 cup of Garlic
7. Prepare 2 tablespoons of Ginger
8. Prepare 1 cup of White Onion
9. You need 1 cup of Fish Sauce
10. You need 2 cups of Gochugaru
11. It’s 4 stalks of Leeks
12. You need 1 piece of Carrot
13. You need 1 piece of Radish
14. It’s of Honey (optional)

Step to make Korean Kimchi:

1. PREPARE THE CABBAGE

Cut the cabbage lengthwise into quarters, then chop into bite-size piece Soak in cold water for 5 minute Drain and transfer to a large bowl.

1. Add 1/2 cup salt and mix well; turn it over after 30 minute - repeat 2x (total of 1 hour)

Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minute

1. MAKE THE GLUTINOUS PASTE

Dilute the rice flour in Heat and bring to boil while stirring, for about 5 minute Lower the heat.

When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely.

Tip To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.

1. PREPARE THE KIMCHI SAUCE

Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flake

1. Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strip Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well.

You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.

1. MIX THE KIMCHI

In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredient Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubble Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.

1. Best eaten after its 1st to 2nd week of fermentation.

So that’s going to wrap it up with this special food Korean 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 Thanks again for reading. Go on get cooking!