Kimchi is a highly nutritious and delicious food that is a staple of Korea gastronomy. Kimchi is a process that goes back thousands of years, and there are many variations both within Korea regions and around the world. There are many different types a Kimchi Museum exists in Korea.
History and variation does not mean that making kimchi is complicated. Basic kimchi is often pickled cabbage kimchi, so let's start with this recipe.
-Basic Kimchi - recipe
Ingredients:
Approximately 4 pounds of Chinese cabbage, chopped
1/4 cup of salt
1 cup green onions, coarsely chopped
1 cup carrots, finely chopped
4 tbsp red pepper
1 teaspoon chopped garlic
Optional ingredients include:
Chives
Turnips
Daikon radish
Bok choy
1 teaspoon sugar
1 teaspoon fresh ground ginger
Condiments (dry fish powder, etc.) to taste
Instructions:
Mix chopped with salt until well blended, cabbage withdrawn, then during 40 minutes to 1 hour.
After this time, rinse with cold water to remove the excess salt. Drainage.
Uniformly mix cabbage with onion, carrot, garlic and red pepper.
Put everything in a gallon jug with a weight on top; Make sure of seal it securely.
Wait a week to allow the fermentation; Browse the liquid slag that develop if appears.
Tips:
Be sure to work with quality ingredients. Kimchi implies the fermentation process does not mean that the original ingredients are not important. Fresh products and spices will lead to a tasty, more robust kimchi that will complement almost any dish.
There are many variations of ingredients of kimchi branch basic recipe cabbage; Learn how to do basic kimchi is an easy step to highly customizable recipes that can be adapted to a plethora of tastes. Ingredients listed in the section 'Optional ingredients' are merely starting points for ease of reference. Add another finely sliced or chopped vegetables and spices will result in unique flavors. After kimchi can serve with almost anything, although some nice crowd certification options include tofu, oysters, shrimp, fish or pork.
Don't be afraid of using kimchi in a variety of ways. Commonly add kimchi-is in ramen noodles to make kimchi ramen, a spicy variation on the popular dish of noodles. Other popular uses of kimchi adds to make kimchi fried rice fried rice, or commonly known as kimchi jjigae stew way. Kimchi jjigae is highly recommended and easy to make, almost as easy as own kimchi.
-Kimchi-(kimchi jjigae) stew recipe
Ingredients:
1 cup of kimchi
16 ounces of pork, finely chopped
2 tablespoons sesame oil
3 cups of water
2 green, finely cut onions
2 tablespoons chopped garlic
dust 2 Chile tablespoons
1 tsp. soy sauce
Salt
Pepper
Instructions:
Shield at the bottom of the pot with sesame oil and Brown the pork meat.
Add garlic, Chile powder and green onions, stirring constantly.
Add water, soy sauce and kimchi. Cook for approximately 25 minutes over medium heat.
Add salt and pepper to taste.
Tips:
The pork belly is often used as meat, fat content adds a bit of flavor. Pork reduced, without a doubt, can be used, but understand that there may be different results of this election.
Kimchi jjigae can serve with rice or as a side or main dish. Whatever the choice, the stew is a very tasty addition to any meal.
If you are working with the basic recipe of kimchi, kimchi or a Variant stew has come with his own, always adjust the ingredients that are better suited to your own tastes. There are traditional recipes for almost everything, but kimchi is a versatile enough food that can be customized to almost any palette to appease.
You can find another perspective on How to make kimchi here.
Ray T. Lewis enjoys all kinds of exotic foods. Kimchi is only one of them.
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