Recipe: Appetizing Kimchi

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Kimchi. Kimchi Day ♥ День КИМЧИ. Корейское Кимчи Рецепт Korean Kimchi (Fermented Napa Cabbage) Recipe 김치 만들기. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal.

Kimchi The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it's easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard. You can have Kimchi using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kimchi

  1. You need 2 buah of sawi putih besar.
  2. It’s of Garam krosok banyak.
  3. It’s 1 buah of lobak.
  4. You need 1 ikat of daun bawang.
  5. Prepare 1/2 of bombay.
  6. You need 5 siung of bawan putih.
  7. It’s 1 buah of apel/pir.
  8. Prepare 150 gram of bubuk cabe korea.
  9. You need 1 gelas of tepung ketan.
  10. Prepare 1/2 gelas of madu.
  11. You need 1 sdt of kaldu jamur.
  12. You need 1/2 Gelas of kecap ikan asin korea.
  13. Prepare 200 ml of air.

Korean dish made from fermented vegetable. Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Although many people get a chill through their spine at the very mention of the word Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about. Kimchi is the iconic dish of Korean cuisine and has been gaining popularity worldwide in the past decade or so for its health benefits and its just plain deliciousness.

Kimchi instructions

  1. Belah sawi menjadi dua bagain, cuci bersih pada air mengalir, tiriskan. Beri garam disemua permukaan kimci, tidak tertinggal di setiap lapis permukaannya. Masukkan dalam toples dan tutup rapat, diamkan semalaman, sekitar 12 jam. Asalkan teksturnya sudah lentur ketika dilipat..
  2. Panaskan air, karna tidak ada stok untuk kaldu Korea. Saya gunakan akar daun bawang dan kaldu jamur, jika sudah mendidih masukkan tepung ketan yang sudah dicampur dengan air. Aduk merata.
  3. Blender Bombay, apel dan bawang putih sampai halus. Potong-potong memanjang lobak dan daun bawang.
  4. Campurkan semua bahan, blenderan apel dll, bubuk gochugaru, madu, kaldu ketan, dan kecap asin. Aduk merata.
  5. Masukkan lobak dan daun bawang, aduk kembali hingga tercampur merata.
  6. Sawi yang sudah layu, dicuci bersih dengan air mengalir. Bilas kembali dengan air matang yang hangat, peras dan tiriskan. Buang bonggolnya/boleh tidak ya, balurkan bumbunya sampai menutupi semua permukaan..
  7. Simpan dalam box, tutup rapat. Bisa didiamkan 2 hari di suhu ruangan, lalu masukkan ke dalam lemari pendingin. Bisa bertahan berbulan-bulan. Enjoyyh…masak2 lebih praktis.

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