How to Spring Eating on a Dime My Kind of Kimchi

How to Spring Eating on a Dime My Kind of Kimchi Delicious, fresh and tasty.

My Kind of Kimchi. Kimchi is packed with nutrients while being low in calories. Great recipe for My Kind of Kimchi. Kimchi is one of the side dishes in Korea.

But Korean use to use cucumber, Chinese cabbage or raddish.

You can make your own taste as you.

It is thus not an authentically Korean preparation, but it's my kind of kimchi all the same!

You can cook My Kind of Kimchi using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of My Kind of Kimchi

1. It’s 100 gr of carrots (chop to dice shape and grate lil of it).

2. It’s 100 gr of raddish (chop to dice shape).

3. Prepare 5 of big red chillies.

4. You need 5 of little chillies (you can add more if you like spicy).

5. You need 3 cloves of garlic.

6. It’s 3 cloves of onion.

7. Prepare 1 pinch of salt.

8. It’s 1 tsp of sugar.

9. Prepare 1 tbs of lemon extract.

10. You need 1 tbs of gochujang (korean chilli paste).

11. Prepare 5 cm of spring onion (chop).

But the most widely known version is made with Napa cabbage.

It's kind of like Korean sauerkraut.

Kimchi can also be spicy, depending on how much pepper is used and what kind, and may have ingredients such as fish paste, fish sauce, or anchovies; anything fish oriented will give it a strong umami note.

Kimchi made without fish will have a lighter, fresher taste, especially if it's made with radishes or cucumbers.

My Kind of Kimchi instructions

1. Boil chillies, garlic and onion then blend or grind.

2. Put the grated carrots and chopped spring onion in a bowl and mix with the spice.

3. Put the chopped vegetables in a big bowl and add the spice.

4. Mix the vegetables and the spice well.

5. Add sugar, salt and lemon extract to taste.

6. Ready to serve.

Whatever it's made from, kimchi is hugely significant to Korea.

Hyungsoo Yim, a chef at the Institute of Traditional Korean Food, explained to the BBC that kimchi isn't "just food—it's a kind of Korean soul." As a result, millions of dollars have been spent over the years to ensure that Koreans never have to go without, no matter how dangerous or distant their location.

Kimchi is a tangy Korean staple made by fermenting vegetables like napa cabbage, ginger, and peppers in a seasoned brine ().

Yet, because it's a fermented food, you may wonder whether it spoils.

A few years ago, kimchi used to be the kind of ingredient you could only find at Korean grocers.