Traditional Korean Kimchi Recipe

What is Kimchi? In case someone does not know, the kimchi is a fermentation based on vegetables from Korea that is eaten as it has been known for about 250 years, when the Chile arrived at the sea of Japan and gives it that spicy flavor so Characteristic to this preparation. Kimchis traditional recipe is made with Chinese and turnip, which also helps to make it more digestive, but today all kinds of vegetables can be fermented and kimchi made of any vegetable or fruit like the kimchi of cucumber or the strawberry kimchi, but the most typical are the kimchi of col or cabbage. The fact of fermenting the vegetables in a kind of pickled or marinate as we will see below, makes them conserve covered in the fridge for many months even years, because the ingredients are pickled. That is why in recipes this time we will teach you how Do Kimchi de Col China home in an easy and practical way that is not the original of Korea but it looks a lot, although in reality, they say that each person does it in their own way and they are all different. All oriental ingredients can get them in specialized Chinese products stores without any problem. So giving you our particular touch, this time you will learn the Kimchi Korean recipe. Do not miss it!

Ingredients to make traditional Korean Kimchi:

1. The first thing we have to do to prepare this Korean Kimchi is to separate the stem from the Chinese colm stem, cut them into pieces and cut the stem also in a large piece. The Kimchi of China Col China can also be made by rating it in fine pieces like If it were a carrot, or leaving the whole cabbage, it all depends on our tastes.

2. Then, in a large container we add the water and fat salt, mix it well so that the salt is dissolved and thus obtain a brine. Now we put the Chinese cabbage cut and leave it in this brine for about 12 hours.

3. On the other hand, we prepare the spicy Korean sauce. To do this, we peel the piece of ginger and put it in a mortar along with the garlic also peeled, and we crush everything together until you get a garlic and ginger paste.

4. Next, we mix rice flour with chili powder or spicy paprika, add a cold water tad and stir well until we get a kind of pickle for the Korean Kimchi. Then we add the garlic pasta and ginger, soybeans, fish concentrate sauce, sesame seeds and sugar, and mix everything well again. We save this marinade in the fridge.

5. Once the Chinese colt has rested all the corresponding hours in the brine, we drain it well and put it in the previous preparation, stirring and letting it soak well. Then we pour all the Korean kimchi into a container, bottle or boat with airtight lid or a tupper, and let it fermently in the fridge minimum about 8 days to have that characteristic acid, salty and spicy flavor, although you can also eat it a few days before But it still will not have that notable flavor.

Trick: If you let the Kimchi of China Col China out of the fridge at room temperature, it should not exceed 20º C but will help to ferment before and in about 3 days you will already get its characteristic flavor.

6. Once you have the Kimchi Korean fermented to your liking, you can save it in the fridge for months since it will endure perfectly, and use it when it suits you. fried rice with Kimchi or Bokkeumbab, etc … since it combines with many flavors and preparations, but it can currently be considered as an incoming or main course in itself; Even at present, kimchi pizzas or broths are made with the Kimchi sauce, with the marinade or pickled in which it is fermented and that provides an acid, salty and spicy flavor to any elaboration.