Just like the pickles in Vietnam, kimchi is made from fermented sour vegetables mixed with the hot spicy chili will certainly make you love to enjoy. The following steps will help you make good Korean kimchi standards.
Korean Kimchi Material:
2 cabbage is about 3kg
1 large white radish
2 carrots
1 medium onion
a branch of the ginger with a thumb
1 garlic
1 scoop of green onion (or if there is a shallot, you will add more delicious)
80g-100g of glutinous flour
1-1.2 liters of filtered water
120g-150g Korean chili powder (if you want to eat spicy, then add 1-2 teaspoon of chili powder Vietnam because chili pepper is not spicy like Vietnam peppers)
80g-100g sugar
150ml-200ml fish sauce
Large salt (200-300g)
Step 1: Crayfish cut off the stalk round the wealth, split in half or 4 parts, dipped in water so that when sprinkle salt will cling to more stick. Rub the salt into the white peach and add salt to the inside of the toast, rubbing so until it runs out. Every 20 to 30 minutes turn back face. It is so until the soft flexible (can fold without cracking is). When the meat is soft, rinse with water 2-3 times to saline, put in a basket to basket tilt to drain water (do not squeeze to drain quickly because it will crushed).
Step 2: While waiting for salt pickled, carrots, radishes, onions, scallions and leaves are washed and drained.
Grated onion and finely ground with ginger, garlic to a mixture of finely yellowish yellow finely.
Step 3 (make kimchi sauce): For glutinous rice mixed with 1-1.2 liters of water when cooking to stir even hands to powder does not burn. When the dough is boiling, add the sugar to the boil, boil and then turn off the stove to cool down (do not let cool completely because then mix the chili powder is not beautiful).
Next to the Korean chili powder, chili powder in Vietnam stir in about 20p for the chilli should be beautiful color and then pour the mixture of ginger garlic puree, add fish sauce to mix well.Step 4: Carrots, radish fiber about 3cm, chopped 3cm chopped leaves mixed with the sauce above. Wear gloves and spread the sauce over the white portion of the mustard, paying attention to the middle of the toes together so that the whole canola has a fever.
Step 5: Roll the kimchi and place in a glass box or plastic box (do not compress kimchi full and tight because after fermentation, kimchi will release water). You leave until kimchi fermentation for 2-3 days depending on the weather (press the little bubbly) to the refrigerator to eat.
Wish you success with how to make kimchi Korea this offline!