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Flavour Of Korea: Simple Homemade Kimchi Recipe

Flavour of Korea: Simple Homemade Kimchi Recipe
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Prepare the ingredients before making Flavour of Korea: Simple Homemade Kimchi in your home. Then, follow these steps below to serve Flavour of Korea: Simple Homemade Kimchi for your family or friends.

Ingredients: Flavour of Korea: Simple Homemade Kimchi

  • 1 kg Chinese or napa cabbage
  • 50 grams Salt
  • Yangnyeom:
  • 1/2 Apple
  • 5 clove Garlic
  • 1 thumb's worth Ginger
  • 150 ml Cooled dashi stock soup....refer to ★
  • 1/2 tbsp Sugar (dissolve in the dashi)
  • Other:
  • 4 Green onions (chopped into 4 cm sections)
  • 50 grams Daikon radish (finely chopped)
  • 30 grams Chili peppers (coarsely ground)
  • 10 grams Chili pepper powder
  • 40 grams Salt-fermented shrimp paste
  • 3 tbsp Or fish sauce

How to Make Flavour of Korea: Simple Homemade Kimchi

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Flavour of Korea: Simple Homemade Kimchi in your home by yourself.

    Step 1
  • Wash the Chinese cabbage and chop into bite-sized pieces. Transfer the cabbage to a large bowl and work in the salt with your fingers. Use a bowl or plate to apply weight to the cabbage and let soak for 3 hours.
  • Step 2
  • Discard the salt water and replace with fresh water. Rinse 3 or more times until the cabbage has a lightly salted flavour. Drain the cabbage.
  • Step 3
  • Whilst the cabbage is soaking, peel the apple, then to prepare the yangnyeom, either grate the or add the ingredients to a food processor, then mix in the ingredients listed under "Other". Adjust the amount of chili pepper to taste.
  • Step 4
  • Take a handful of drained cabbage at a time and wring it well. Add a handful of cabbage and some of the mixture from Step 3 alternately into a plastic bag or resealable container to give the cabbage a good coating.
  • Step 5
  • Leave the mixture to rest at room temperature for half a day and then store in the refrigerator. You can eat it from the next day. If you make this recipe in the morning you can serve it at lunch time.
  • Step 6
  • ★ If you are using nam pla fish sauce instead of salt-fermented shrimp paste, there will be a higher water content; in that case, reduce the amount of dashi stock to 120 ml. I recommend using the salt-fermented shrimp paste.
  • Step 7
  • Chili pepper is very spicy so adjust the amount whilst checking the taste every so often. If you're using Korean chili peppers, they aren't as spicy, so you could use a lot.
  • Step 8
  • How about serving this kimchi with some samgyeopsal?
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