Korean Kimchi

Kimchi, the iconic Korean dish. This traditional fermented vegetable dish has been a staple in Korean cuisine for centuries, offering a burst of flavors that tantalize the taste buds. Typically made with Napa cabbage, radishes, or scallions, kimchi is a symphony of textures and tastes, combining the crunch of fresh vegetables with the pungency of garlic, ginger, and chili peppers. 

The fermentation process, which involves allowing the mixture to sit at room temperature, brings out the umami flavor, making kimchi a delectable addition to any meal. Whether served as a side dish, used as an ingredient in stir-fries, or enjoyed as a snack, kimchi's versatility and nutritional benefits have made it a beloved favorite worldwide.

There are many recipes of Kimchi, but Here I will share my easy and unique recipe with you, so follow all the steps below.

 

INGREDIENTS

1. 25-30 nos Dried Red Chilies 

2. 8 nos Garlic Cloves

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3. 5 nos Ginger

4. 400 gram Napa Cabbage 

5. 400 gram Regular Cabbage

6.  1nos large Radish 

7. 3-4nos Carrot

8. 4nos Spring Onion

9. 2 table spoon Salt

10. 3/4 Cup Vinegar

11. 3/4 Cup Tomato Ketchup

12. 1 table spoon Sugar

13. 1/2 Cup Water

14. 2 table spoon Rice Flour

15. 1-2 table spoon soya Sauce

16. 2 table spoon roasted Sesame Seeds

RECIPE OF CHILI PASTE

1. Firstly we make chili paste. We have to kept soaked dried chilies for 1 hour in water, they will risen-up nicely.

 2. Add these soaked red chilies in a pan with its water. Then add Garlic, Ginger and let it boil.

3. Cook the chilies well enough that all the water is reduced.  Turn off the flame and let it cool.

4. Add these chilies, Garlic and Ginger into a grinder. Add Vinegar, Tomato ketchup, Sugar and grind well.

👉 Normally tomato ketchup is not added to Kimchi only Fish Sauce is added. But if Fish Sauce is not available then we can use tomato ketchup instead of Fish Sauce.

RECIPE OF KIMCHI

1. Now pull the cabbage leaves towards back and itself it will removed. Cut the stem, it will open up. Now cut it into bigger chunks. 

2. Cut the regular cabbage in the same way.

👉 We  can use regular cabbage instead of Napa Cabbage, if not available.

3. Cut the Radish into thin roundles. We also can cut into long sticks

4. Cut the Carrots similarly. Add them with the cabbage and Radish. 

5. Cut the bulb of Spring Onion into halves, and cut  the rest of green part in finger size. Mix with other vegetables. 

6. Add Salt and rest the vegetables for 1 hour. 

7. After 1 hour vegetables will release their water because of Salt. Now we have to wash the vegetables under running water.  

8. Squeeze all the vegetables and add them into a container. 

9. Add water and rice flour into a pan and give  quick boil. After boil the water will become thick, and a slurry will be prepared. Let it cool for 1 minute. 

👉 Vegetables will release its water again and again, and the sauce and chili paste is also runny, so to bind them altogether, we have to add a slurry into it. 

10. Now add red chili paste over the vegetables. 

11. Add soya sauce and roasted Sesame Seeds to it.

12. Add Rice Flour Slurry to it and mix well. 

Leave it for 1-2 days, its flavor will become more good. Enjoy Kimchi with your favorite dish, it will give an awesome  combination to your food.