How I make Korean Kimchi without Salted Fermented Shrimp скачать в хорошем качестве

How I make Korean Kimchi without Salted Fermented Shrimp

Ingredients For brining 600ml of room temp water 1/2 cup of salt For the Kimchi 1 large Napa Cabbage 1 large Carrots 1 large Daikon or white radish A bunch of Scallions 10 cloves garlic 1 medium onion About 30g ginger 1 apple 1 1/2 tbsp glutinous rice flour 1 tbsp brown sugar 1/4 cup water 1 cup Gochugaru or Korean Red Chili Pepper Flakes 3 tbsp Fish Sauce 1/2 tbsp roasted sesame seeds 1 tsp salt Notes I’ve had a taste of this recipe after 1 week of fermentation inside the fridge, so far it still tastes fresh and no foul odor. I will update this notes with how long it will last. Update as of 23/10/2022 - I made this batch 25/09/2022. Today is the 4th week and the last few spoons were eaten. I would have thought that by this time, it would have a funky smell but there is none. Still very edible and tasty. Will make another batch using this recipe for restock. #asianrecipe #homemade #koreanfood #kimchi #fermentedfood