Easy Kimchi
(4.5/5 - 2 reviews)
@bluechefsite Kimchi is a traditional Korean dish that has been enjoyed for centuries - obviouslu I won't be claiming to know much about it, besides the fact I really enjoy it! I tried several methods from friends and the web, and stuck with the method I'll be showing you here. It's not that hard, as the fermentation is started as a natural proces whilst you're making it. A bit of patience, a lot of cutting and you'll be enjoying you're own homemade kimchi! For the full recipe, look at the link in our bio! food cooking recipe cuisine recette koken recept fy fyp pourtoi voorjou sidedish accompagnement bijgerecht vegetables legumes groenten healthy équilibre gezond veggie asian aziatique aziatisch Aussi disponible en français - ook beschikbaar in het Nederlands
♬ origineel geluid - BlueChef - BlueChef
Kimchi is a traditional Korean dish that has been enjoyed for centuries - obviouslu I won't be claiming to know much about it, besides the fact I really enjoy it! I tried several methods from friends and the web, and stuck with the method I'll be showing you here. It's not that hard, as the fermentation is started as a natural proces whilst you're making it. A bit of patience, a lot of cutting and you'll be enjoying you're own homemade kimchi!
Shopping List
- nappa cabbage - 1 piece
- coarse salt - 100 gr.
- gochujang paste - 2 tablespoons
- oyster sauce - 2 tablespoons
- onions - 1 piece
- apple - 0.5 piece
- sugar - 50 gr.
- daikon radish - 1 piece
- carrot - 4 pieces
- spring onion - 6 pieces
Hint
You'll note I'm using Gochujang paste in this recipe. You'll find numerous recipes explaining how to make this yourself, but last time my local Asian store didn't have gochugaru , so they directed me to this, and that's a discovery that made my life much easier, to be honest...
Kimchi is a traditional Korean dish that has been enjoyed for centuries - obviouslu I won't be claiming to know much about it, besides the fact I really enjoy it! I tried several methods from friends and the web, and stuck with the method I'll be showing you here. It's not that hard, as the fermentation is started as a natural proces whilst you're making it. A bit of patience, a lot of cutting and you'll be enjoying you're own homemade kimchi!
The Method
- The video for this recipe is already available online, so please check it out! (link below the picture)
Hint
You'll note I'm using Gochujang paste in this recipe. You'll find numerous recipes explaining how to make this yourself, but last time my local Asian store didn't have gochugaru , so they directed me to this, and that's a discovery that made my life much easier, to be honest...
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