Kimchi | How to make Kimchi

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ByRitu Sharma
Created on 17th Aug 2015
  • Kimchi, How to make Kimchi
  • Kimchi | How to make Kimchi (7 likes)

  • 1 review
    Rate It!
  • By Ritu Sharma
    Created on 17th Aug 2015

About Kimchi

It is a traditional fermented Korean side dish made of vegetables with a variety of seasonings which is sour and spicy!

Kimchi, a marvellous creation to spice up your day. Kimchi is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKimchi is just too tempting. This amazing recipe is provided by Ritu Sharma. Be it kids or adults, no one can get away from this delicious dish. How to make Kimchi is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Kimchiby Ritu Sharma. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Kimchi is just the appropriate recipe to serve as many as 8. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time3Hours
  • Serves8People
Kimchi

Ingredients to make Kimchi

  • 800g Napa Cabbage
  • 220g Daikon
  • 4 Scallions
  • 1/4 cup Kosher salt
  • 4 tbsp Korean Red pepper flakes
  • 3 tbsp Water
  • 1 tbsp Garlic grated
  • 1 tsp Sugar
  • 1 tsp Ginger grated

How to make Kimchi

  1. Peel the radish and cut into think slices
  2. Trim the scallion and cut into 1'' inch pieces
  3. Cut the cabbbage into quarters, lengthwise, and removes cores
  4. Add the cabbage and salt in a bowl and rub the salt onto the cabbage until it becomes soft.
  5. Pour water to submerge the cabbage, cover with a lid or plate and leave for 2 hours
  6. In a small bow, add garlic, ginger, sugar, water and mix well to make asmooth paste.
  7. Add the red pepper flakes according to desired spice level.
  8. Drain the cabbage and trasnfer this into a bowl along with the radish, scallions and thepaste.
  9. Mix well until all the vegetables are evenly coated.
  10. Store kimchi in a jar and leave it to ferment for 1 day.
  11. When the kimchi taste ripe, refirgerate and it is ready to serve.

Reviews for Kimchi (1)

Sujata Limbu2 years ago
always wanted to try kimchi..thanks for the recipe, looks yum
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