GĐXH - Kimchi is a familiar dish in many families. There are many different versions of kimchi from ingredients to salting and mixing methods. Below are some suggestions on how to make delicious cabbage kimchi at home for you.
How to make Korean cabbage kimchi
Prepare ingredients
1-2 cabbages, radishes, 1 onion, 5 large clusters of green onions, 2 hot peppers (you can add more if you want it spicier), 1/2 cup chili powder, 1/2 apple, minced garlic, 1/3 cup fish sauce, 2 teaspoons sesame seeds, 1/2 teaspoon minced ginger, 3 tablespoons glutinous rice flour.
Instructions on how to make cabbage kimchi
Preliminary processing
Separate the cabbage leaves into leaves (be careful to remove damaged, rotten, bruised, etc.) parts, then soak them in a basin of warm water with half a cup of coarse salt.
Take 2/3 cup of iodized salt or coarse salt and rub it on the soaked cabbage, rubbing thoroughly on the stems and core of the cabbage.
Ingredients for making kimchi cabbage.
Then soak the cabbage in a bowl of warm salt water. Press the cabbage so that it is completely submerged in salt water for about 4-5 hours so that the cabbage absorbs the salt and softens.
After completing the above steps, remove the cabbage and rinse with cold water and let it drain.
Make spices
Prepare a large bowl, add 3 tablespoons of glutinous rice flour and 3 tablespoons of water, stir well then pour into the pot and put on the stove. Turn down the heat, add 2 tablespoons of water and stir well for about 10 minutes to avoid lumps.
Slice the onion and wash it. Cut the onion stalks into 5cm pieces. Peel the radish, wash it and cut it into thin strips. Slice the chili pepper into thin slices. Put the apple and onion in a blender and puree.
Marinate kimchi
Prepare a large bowl and then add all the ingredients: cooked flour, shredded radish, chili powder, sliced onion, hot pepper, onion, pureed apple and onion, 2 tablespoons sugar, 1/3 cup fish sauce, 3 tablespoons minced garlic, 1/2 teaspoon minced ginger and 2 tablespoons roasted sesame seeds.
Use clean gloved hands to mix the mixture well.
Using clean, gloved hands, mix the ingredients together. Once the spices are mixed, rub the mixture over all sides of the drained cabbage.
The final step is to put the kimchi in a sealed jar, cover it, leave it at room temperature for 1 day, then put it in the refrigerator. You can take it out and enjoy it 2-3 days later.
How to make Korean radish kimchi
Ingredient
1 kg white radish (washed, peeled, cut into bite-sized cubes), 3 green onions (washed and cut into 3 cm long pieces), 2 tablespoons sugar, 2 tablespoons coarse salt, Ingredients for seasoning: 1/2 peeled and chopped onion, 1/2 small apple chopped or pureed, 3 tablespoons good fish sauce, 1 tablespoon minced garlic, 1/2 tablespoon minced ginger, 4 tablespoons chili powder, 1/4 cup water and finally 1 tablespoon rice flour.
How to do
Prepare ingredients and mix kimchi marinade
Take the chopped white radish and put it in a bowl, soak it with sugar and salt, mix well and soak for about 1 hour (this step helps the radish to be softer for processing).
Korean cabbage kimchi will have a beautiful red color when finished.
Put the onion and apple in a blender and puree. At the same time, mix the glutinous rice flour into the prepared bowl of filtered water, put it on the stove and heat for about 1 minute. Finally, mix all the seasoning ingredients with the apple, onion, and diluted glutinous rice flour in a large bowl.
White radish kimchi salt
Take out the soaked radish, wash it several times with cold water, then drain. Then put all the white radish in the seasoning bowl, shake well. Then add the green onions, mix well again (note to ensure cleanliness, you should wear gloves to do this step).
Put all the mixed radish kimchi into the jar and cover it tightly. Place the jar of radish kimchi in a cool place at a stable room temperature. It can be used after about 2-3 days. Put the jar of pickled kimchi in the refrigerator to preserve it longer.
Source: https://giadinh.suckhoedoisong.vn/huong-dan-cach-lam-kim-chi-cai-thao-thom-ngon-tai-nha-172250313162912134.htm
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