Recipe: at dinner Authentic Kimchi

Recipe: at dinner Authentic Kimchi Delicious, fresh and tasty.

Authentic Kimchi. If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer.

So many Korean dishes are made with well-fermented kimchi, such as kimchi jjigae, kimchi mandu, kimchi bibim guksu, kimchi fried rice, kimchi jeon, tofu kimchi, and many more.

Kimchi is a Korean staple of pickled vegetables, and is most often used as a side dish at mealtime.

Although the most well-known type is made out of napa cabbage, there are actually many different varieties of kimchi to enjoy —and not all of them are spicy.

You can cook Authentic Kimchi using 19 ingredients and 13 steps. Here is how you cook that.

Ingredients of Authentic Kimchi

1. You need of Chinese cabbage.

2. It’s of Salt for pickling (5% of the weight of the cabbages).

3. It’s of Daikon radish.

4. It’s of The white part of a Japanese leek.

5. You need of Green onions.

6. Prepare of Chinese chives.

7. It’s of Onion.

8. Prepare of Asian pear or apple.

9. You need of Garlic.

10. It’s of Ginger.

11. It’s of piece Kombu.

12. Prepare of Scallops.

13. It’s of to 6 Ama-ebi shrimp (with their shells on).

14. It’s of Salt-preserved squid (ika no shiokara).

15. You need of The liquid from salt-preserved sardines.

16. It’s of Sugar.

17. It’s of Dried red chili peppers (coarsely ground).

18. It’s of Dried red chili peppers (finely shredded).

19. Prepare of Rice porridge (okayu).

Traditional Kimchi This recipe, from chef Esther Choi's grandmother, calls for a few crucial ingredients.

It starts with sweet rice flour, which is cooked down into a kind of glue.

Kimchi Recipe - Authentic Korean Kimchi Recipe.

Are you looking for the authentic Korean kimchi recipe?

Authentic Kimchi step by step

1. Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander..

2. Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture..

3. Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne..

4. Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined..

5. Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped..

6. From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red..

7. Process the salt-preserved squid in a food processor until its chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands..

8. Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands..

9. Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well..

10. Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished..

11. Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage..

12. Roll up the cabbage pieces, wrap each one with the outermost leaves, and its done..

13. Kimchi is a fermented food, so dont eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation..

This kimchi recipe is your answer.

Kimchi is the national dish of Korea.

Just like any family in Korea, my mom and my grandma made lots of kimchi at home when I was growing up.

The mother-and-son duo behind Brooklyn-based Kimchi Kooks uses traditional family recipes that date back to founder Kate Kook's grandfather's Korean rice wine brewery.

Judging by their perfectly piquant Classic Kimchi, let's just say this duo has some serious Seoul.