Thursday, 1 March 2012

Homemade Kim-Chi

Homemade Kim-chi, make your own test and style. The Kim-chi can keep for at least 6 - 12 months probably longer. If it becomes to sour to eat on its own use the Kim-chi to make soups or stews as the soured Kim-chi will add more flavor to these dishes. It is common in South Korea to make soups and stews with older Kim-chi. It can be eaten raw as a side-dish, or added to soups and other Korean dishes.
Do you want to try to make your own Kim-chi? see the recipe below ;-) 

  • 1 large Chinese cabbage
  • 1 large carrot
  • 1 white radish
  • 5 fresh chilies
  • 2 tbsp. sugar
  • 5 tbsp. chili sauce
  • 1 tbsp. ginger, chopped
  • 5 cloves of garlic
  • 5 spring onion
  • 7 tbsp. salt
  • 1-2 lime

  1. Cutting the Chinese Cabbages in to chunks, and add 2 tbsp of salt. Leave this to soak for about 30 minutes.Wash the salt out from cabbage with water a few time, squeezes the water out and place into the pot.
  2. Cut carrot and radish and add 2 tbsp of salt and soak it for 30 minutes, then wash out the salt with water and put together with cabbage.
  3. Blend fresh chili, chili sauce, ginger and garlic thoroughly blended. Add sugar and stir until sugar dissolve and add into the mix vegetable.
  4. Add spring onion, salt (if you find too salty enough then no need to add) mix thoroughly done.
  5. Put it in the container and air tight container or jars cover for 24 hours. After 24 hours, add lime juice for sour test and it is ready to eat. Leave it in the fridge for a week and will get sourer.  

 Wash and cut then soak it with salt for 30 minutes and wash out with water. 

 Carrot & radish cut slice and soak with salt for 30 minutes and wash out with water.

 Fresh chili, chili sauce, ginger, garlic and and thoroughly blended.

Mix all together and keep in the fridge for 24 hour. 

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