How to Make Perfect Our Homemade Authentic Kimchi

Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Our Homemade Authentic Kimchi. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Our Homemade Authentic Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Homemade Authentic Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Our Homemade Authentic Kimchi using 17 ingredients and 11 steps. Here is how you cook that.

I searched for recipes online with the purpose of prepping kimchi with the simplest ingredients possible. I went through lots of trial and error over the years by adjusting the quantity of the ingredients. Make sure to squeeze out any excess liquid from the cabbage after fermenting. When making the yangnyeom sauce, add in the A) ingredients only after having mixed well and rested for 30 minutes. This rest time is crucial in making the taste come together. Check its taste (spiciness, etc.) as you go. Recipe by dormouse62

Ingredients and spices that need to be Prepare to make Our Homemade Authentic Kimchi:

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

Instructions to make 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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So that is going to wrap this up for this exceptional food Recipe of Speedy Our Homemade Authentic Kimchi. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!