Kimchi is a traditional Korean dish consisting primarily of fermented vegetables and is usually served with rice. Kimchi has been described as spicy, sweet, and sour, depending on the particular recipe. There are over 200 varieties of kimchi, and one of the most popular is Baechu Kimchi, which is made from Chinese cabbage.

Making homemade Baechu Kimchi is a fairly simple process, and with the right ingredients and tools, you can produce a delicious and nutritious dish that will rival any store-bought version. The primary ingredient, Chinese cabbage, is readily available in most grocery stores, and the other ingredients required for the recipe can be found either in the Asian section of your supermarket or in an Asian specialty store.

To begin, you will need a large mixing bowl to hold the cabbage and other ingredients, a smaller mixing bowl to make the seasoning paste, a spoon, and a jar with a tight-fitting lid to store the finished kimchi.

Ingredients:

1 medium-sized Chinese cabbage (approximately 2lbs)

1/4 cup coarse sea salt

2 cups water

1/2 cup Korean chili powder (gochugaru)

1/4 cup fish sauce

1/4 cup minced garlic

2 tablespoons minced ginger

2 tablespoons sugar

1/4 cup diced scallions

1/4 cup diced carrots

1/4 cup diced onion

Instructions:

1. Wash the cabbage and cut it into bite-sized pieces.

2. In a large mixing bowl, dissolve the salt in the water.

3. Add the cabbage to the salted water and let it sit for at least 2 hours to soften.

4. Rinse the cabbage thoroughly with cold running water and drain it.

5. In a smaller mixing bowl, combine the chili powder, fish sauce, garlic, ginger, sugar, scallions, carrots, and onion.

6. Mix the seasoning paste until it forms a thin paste.

7. Add the cabbage to the seasoning paste, and mix until the cabbage is well-coated with the paste.

8. Pack the seasoned cabbage tightly into a clean jar.

9. Cover the jar with a tight-fitting lid.

10. Let the jar sit at room temperature for several hours to start the fermentation process.

11. After a day or two, check the kimchi to make sure it is fermenting correctly.

12. If necessary, remove any bubbles that may have formed on the surface of the kimchi with a spoon.

13. Refrigerate the kimchi after it has fermented to your desired level of sourness.

Homemade Baechu Kimchi is typically ready to eat after 3 to 4 days of fermentation at room temperature. However, you can also let it ferment for longer if you prefer a more sour taste. Once refrigerated, Baechu Kimchi can last for several months, and the flavors will continue to develop over time.

In conclusion, making homemade Baechu Kimchi is simple and rewarding. It may seem intimidating at first, but with the right ingredients and tools, you can easily create this delicious and nutritious dish that is both spicy and sour. Additionally, homemade kimchi is not only healthier than store-bought versions but can also save you money in the long run. So, why not try making your own Baechu Kimchi today and taste the authentic Korean flavors right in your own kitchen?

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