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Hi guys! Today I'll show you a new asian recipe, but not a japanese one as usual, it will be a korean recipe.
I've already shown you a korean recipe. Click here to watch it!
This time it's the national korean dish, so Kimchi! What is kimchi?
Basically, it's a napa cabbage together with other fresh ingredients and let it ferment, traditionally, in big terracotta jars.
Nowadays, kimchi can be found in any korean supermarket's refrigerators.
It's interesting to know that korean home refrigerators have a compartment just for kimchi.
The reason is a better preservation. Moreover, kimchi has a real strong smell.
First, I want to thank a Youtube channel that I'm following for years and where I've found this recipe.
Click for visiting it!
She's a korean cooker who lives in USA, so the channel is completely in english. But I think it's fair to let you know that the final result of the recipe is thank to her. Click for visiting it!
She's a korean cooker who lives in USA, so the channel is completely in english. But I think it's fair to let you know that the final result of the recipe is thank to her.
Most of the ingredients can be found easily at the supermarket.
The napa cabbage, of course, is an important ingredient. Here the picture.
I've found it at the asian store in my city, but recently I saw it also at the usual supermarket.
One more important ingredient is a fish sauce. As you can see, it's a liquid sauce.
In this case, it's a squid fish sauce. Don't worry, you won't taste fish falvor in the kimchi.
Another important ingredient is nashi pear. Here the picture.
I can find it almost everywhere. Also at the fruits and vegetables store.
Finally, you should buy the korean hot pepper flakes.
You can buy them online or at the korean stores in your city, if you have.
I checked that some shops in Milan have them.
The korean hot pepper flakes can be hot or medium-hot.
If you don't find them, like me, you can use italian pepper flakes.
In that case, just pay attention to the hotness, because it can result really spicy. If you like storng flavors, well, just use as much as you want.
That's all. If you have already eaten kimchi, you'll love this recipe. The result is guaranteed.
If you have never tasted it, try it. Don't be afraid of the smell or the flavor, because kimchi is simply different from our usual food.
For any questions or advices, just leave a comment down below or write me on FB (the link is in the info box).
Send me also the pictures of your creations for the album dedicated to all of you!
I hope you like the recipe and that you'll try to prepare it!
Let me know your experience and see you the next time!
Cut the napa cabbage on the long side.
Remove the white part in the middle.
Cut into little pieces on the short side.
Wash well the cabbage.
Add the salt.
Please, use a bowl big enough for mixing the cabbage easily (not as I did^^).
Let the cabbage rest for about an hour mixing it 2-3 times.
Let's make the sauce. Put into a blender the fresh ginger, the garlic cloves
the onion cut into cubes
the nashi pear
and mix well all together.
Now add the korean hot pepper flakes.
Let's add the fresh vegetables.
Cut the carrots.
Cut the leaf.
Cut the green onions.
Finally add the daikon. Remember to peel it first!
Once the sauce is ready, wash the cabbage at least 3 times.
Using plastic gloves to not irritate your hands,
add the sauce to the cabbage and mix gently all together.
Your kimchi is ready! You can eat it right away or preserve it in the fridge for longer time and let it ferment.
In the last case, pour your kimchi into glass jars.
Press the kimchi layers with a spoon to avoid air bubbles.
Close the glass jars and preserve them in the fridge.
If you liked this korean recipe, click on the "THUMB UP" botton and add it to your YouTube favorites!
ENJOY!!