Recipe of Our Homemade Authentic Kimchi in 15 Minutes for Young Wife

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, our homemade authentic kimchi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Our Homemade Authentic Kimchi is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Our Homemade Authentic Kimchi is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have our homemade authentic kimchi using 17 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Our Homemade Authentic Kimchi:

1. Take 3 whole Chinese cabbage
2. Take 1/3 A) Daikon
3. Prepare 2 whole A) Carrots
4. Make ready 1 1/2 bunches A) Chinese chives
5. Get 200 grams B) Red chili peppers (coarsely ground)
6. Get 100 grams B) Red chili peppers (finely ground)
7. Get 2 C) Apples
8. Take 170 grams C) Garlic
9. Prepare 1 piece C) Ginger
10. Get 100 ml C) Honey
11. Take 80 grams C) Sugar
12. Prepare 1 packages C) Cut kombu
13. Get 3 tbsp C) White sesame seeds
14. Make ready 2 packages Dashi stock granules
15. Make ready 400 grams Salt
16. Make ready 1 3/8 liter Water
17. Take 400 grams Salt-fermented shrimp paste

Ito na ang sagot! 👌(Mas mabilis mo pang nahanap kesa sa forever mo. Kimchi or kim chee is one of the most popular Korean foods. This quick and easy recipe results in authentic, raw, probiotic Kim Chee. Homemade kimchee is perfect for vegetarians, vegans, raw foodists, or just people who'd like to get some digestive probiotics into their diet from cultured foods.

Instructions to make Our Homemade Authentic Kimchi:

1. A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day. Once wilted a little, cut into 6 to 8 pieces.
2. Sprinkle salt on the cabbage cores and start filling the barrel with them. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
3. During the winter, all the liquid should come out within a day.
4. Take out the cabbage and rinse well with water.
5. Squeeze out the liquid piece by piece and let sit for a while. Then, squeeze out the liquid once more from the core to the leaves.
6. Finely julienne the daikon and carrots marked with A). Cut the A) chives into 3 cm pieces.
7. Bring 1.4 liter of water to a boil and add the dashi granules. Once cooled, add in the C) ingredients, apples, garlic, grated ginger. Add in the B) ingredients and shrimp paste.
8. Mix well and let sit for about 30 minutes. Add in the A) ingredients and mix together. Now you have the yangnyeom sauce.
9. Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
10. Arrange the cabbage pieces in a container.
11. To seal off air, cover with plastic wrap and store in the refrigerator. It will be ready to eat in 3 days at the earliest, depending on your preference.

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