Kimchi, a request from my sister скачать в хорошем качестве

Kimchi, a request from my sister

Kimchi Ingredients: 8-9 pounds Napa Cabbage ¾ Cup Kosher Salt 2 ½ Cups Water 3 TBSP Glutinous Rice Flour (Chapssal-garu) ½ Cup Fish Sauce ½ Cup Garlic Cloves (Around 21 Cloves) 1 Thumb of Ginger 1 Cup Onion; Skinned and quartered 1 Apple; Cored 1 Asian Pear; Cored 1 TBSP Dashi Powder 1 ½ - 2 Cups Gochu-garu (Korean red chili flakes) 1 Cup Daikon; Julienned ½ Cup Carrot; Julienned 10 Scallions/Green Onions (Cut into 2-3-inch batons & quartered) 1 Cup Asian Garlic Chives; Chopped (Buchu) Directions: Prep Cabbage: 1- Cut cabbage in half, and remove the steam 2- Chop up the cabbage 3- Rise the cabbage with water to clean it 4- Place cabbage in a large bowl, slowly add the salt massaging it into the cabbage as you do 5- Cover and let sit for 4 hours, massaging it every 30 minutes Porridge: 1- Add water and rice flour to a pot 2- Heat stirring constantly until thickened 3- Remove from heat and let cool Kimchi Sauce: 1- Add Fish sauce, garlic cloves, ginger, onion, apple, pear and dashi powder to a food processor 2- Blend until smooth 3- Place mixture into a bowl 4- Add porridge and gochu-garu to the bowl, mix them together 5- Add Julienned Daikon, Julienned carrots, cut scallions and chopped chives to the bowl and mix till coated Cabbage: 1- Strain water from your cabbage 2- Rise your cabbage removing the salt 3- Return rinsed cabbage to the large bowl 4- Add your kimchi sauce mixture to it and mix thoroughly, massaging the sauce into the cabbage Fermenting: 1- Place cabbage mixture into jars or whichever container you wish to use 2- Top jar with fermentation lid 3- Place jar in a spot out of direct sunlight 4- Allow to ferment for 3 days 5- Put your kimchi in the fridge and enjoy Notes: Some people will leave their kimchi at room temperature to ferment longer than 3 days. I do 3 days on the counter and then let it slow ferment in the fridge after that. Do some research and test your kimchi at different intervolves to see where you like it at. For a smaller batch cut the recipe in 1/2. I always make a large batch so I can share it with my family and friends. If you want your kimchi spicier, just add some peppers to the blender mixture, or add more gochu-garu to the paste. 0:00 - Intro 0:20 - Prepping the Napa cabbage 3:43 - Making the porridge 5:25 - Making the kimchi sauce 8:13 - Prepping the veggies 11:29 - Mixing the kimchi 12:50 - Jarring and fermenting the kimchi 14:13 - Taste test Social Media Links Tiktok   / lyna.howells   Instagram   / lyna.howells   Facebook   / lynamhowells   #kimchi #koreanfood #delicious #fermenting #fermentedfoods