How to Cook Tasty Kim Chi

Without fail making ultimate Kim Chi easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Kim Chi with 11 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Kim Chi.

Ingredients for Kim Chi

1. Prepare : Large Head Nappa Cabbage (5 lbs or greater).

2. Needed : large Carrots julienned.

3. Needed : of a Medium Daikon radish julienned.

4. Prepare : course Kosher Salt.

5. Prepare : Green Onions, Green tops cut from White part.

6. Needed : Garlic pealed, if they're large cloves use 7.

7. Needed : Unsweetened Apple Juice as a liquifier.

8. Needed : Fish Sauce.

9. Needed : Korean Chilli Powder.

10. Needed : White Miso Paste.

11. Needed : long Ginger Root peeled and chopped course.

If all ingredients Kim Chi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Kim Chi

1. Cut the head of Nappa Cabbage into quarters and then slice it into 1 inch pieces. Julienne the carrot and Daikon. (I use the juienne blades on my mandolin).

2. Add some of the salt to it. Mix and continue adding the rest of the salt as you're mixing. After mixing wait a bit until the cabbage starts to wilt..

3. Add enough water to the veggies to cover. Let stand 1 and half to 2 hours or until the cabbage stalk (thickest part) begins to become softer..

4. In the meantime, add the Garlic, Ginger, White Miso Paste, Fish Sauce, White parts of the Green Onions, Korean Chilli Powder and a splash of Unsweetened Apple Juice. Purée until the sauce becomes smooth. Add more juice as necessary..

5. Once the cabbage is ready, strain using a large collinder. Once drained return cabbage to bowl. Add the sauce to the cabbage and mix as well as the Green Onions tops (cut into 1/2 inch pieces) Stir until completely mixed..

6. Add mixture to jars but screw the lid down. You will need the lid loose to provide venting. Place jars at room temperature for 3 days, checking on them daily and poking them with a clean knife to allow the gases to escape. After 3 days enjoy and tighten lid. Keep refrigerated..

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