Kimchi
The kimchi - pickled or fermented vegetables that are the cornerstone of Korean cuisine (in Korea they eat kimchi for breakfast, lunch, and dinner). Healthy food with a lot of nutritional value that you should adopt into your kitchen.
The kimchi receives a lot of respect in Korea, it is an essential part of the diet and appears on the table at every meal and in all seasons of the year, as a side dish and as an ingredient for other dishes.
In the last years it has won the title “super food” (because it nurtures the bacterial environment in the body), has been adopted by health enthusiasts and many chefs from all over the world include dishes with kimchi on their menus.
In Korea there are many types of kimchi.
Kimchi is an all-encompassing name that includes hundreds of types of fermented vegetables. There are several main large families that differ from each other in the pickling technique, the raw materials (in each season different vegetables are pickled), the flavor additions or the way of cutting.
I chose a recipe that will be tasty for everyone and is simple to prepare.
Ingredients
For the Kimchi
Instructions
preparation
- Wash and cut the cabbage leaves into 2-3 cm slices.
- Put the water and salt in a deep bowl and place the cabbage slices in it for three hours. After three hours wash the cabbage leaves well and squeeze.
Prepare the sauce for cabbage:
- In a food processor, grind the garlic, the fish sauce, the white onion, the fresh chili ginger, the crushed chili and the pear well into a smooth mash and transfer it to a large bowl.
- Put in the pieces of cabbage and coat them well in the spicy sauce
- Cut the green onion into 3-4 cm lengths and add to the bowl.
- Carefully place the mixture in a sterilized glass container and close it tightly, place it outside the refrigerator for a week and after a week transfer it to the refrigerator.
Note
Tips
- The kimchi will be ready to eat after 10 days, when you see small bubbles of fermentation inside the kimchi bowl, its taste will be very mild. You can leave it in the fridge for a long time, as time passes its flavors will be stronger.
- Instead of the chopped chili, you can use a Korean chili powder called Gochugar
- Experiment and change the level of spiciness that suits you by adding chili.
- You can also add carrot and radish to the cabbage mixture to get a richer kimchi.
- you may replace the fish sauce with Soy sauce