Easiest Way to Make Yummy Authentic Kimchi

Nelle Wise

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Easiest Way to Make Yummy Authentic Kimchi Delicious, fresh and tasty.

Authentic Kimchi. If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer.

So many Korean dishes are made with well-fermented kimchi, such as kimchi jjigae, kimchi mandu, kimchi bibim guksu, kimchi fried rice, kimchi jeon, tofu kimchi, and many more.

Kimchi Recipe - Authentic Korean Kimchi Recipe.

Are you looking for the authentic Korean kimchi recipe?

You can have Authentic Kimchi using 19 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Authentic Kimchi

You need 2 head of Chinese cabbage.
Prepare 1 of Salt for pickling (5% of the weight of the cabbages).
Prepare 1 medium of Daikon radish.
It’s 1/2 stalk of The white part of a Japanese leek.
Prepare 1 bunch of Green onions.
It’s 1 bunch of Chinese chives.
Prepare 1/2 of Onion.
Prepare 1/2 of Asian pear or apple.
You need 2 head of Garlic.
It’s 1 bag of Ginger.
You need 20 cm of piece Kombu.
Prepare 2 of Scallops.
Prepare 5 of to 6 Ama-ebi shrimp (with their shells on).
You need 50 grams of Salt-preserved squid (ika no shiokara).
Prepare 100 grams of The liquid from salt-preserved sardines.
You need 1 tbsp of Sugar.
It’s 100 grams of Dried red chili peppers (coarsely ground).
It’s 50 grams of Dried red chili peppers (finely shredded).
Prepare 100 grams of Rice porridge (okayu).

This kimchi recipe is your answer.

Kimchi is the national dish of Korea.

Just like any family in Korea, my mom and my grandma made lots of kimchi at home when I was growing up.

Kimchi is a Korean staple of pickled vegetables, and is most often used as a side dish at mealtime.

Authentic Kimchi instructions

Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander..
Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture..
Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne..
Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined..
Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped..
From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red..
Process the salt-preserved squid in a food processor until its chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands..
Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands..
Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well..
Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished..
Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage..
Roll up the cabbage pieces, wrap each one with the outermost leaves, and its done..
Kimchi is a fermented food, so dont eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation..

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