HOW TO MAKE KIMCHI ^_^
Kimchi, Korean food, is typical of pickled vegetables (carrots, cucumber, radish, chicory) or mixed vegetables. Here is an example of kimchi known baechu.
ARE YOU READY TO MAKE kimchi? Lets DO IT!
First we must prepare the materials, make sure the materials is available!
Material:
• 2 pieces of fresh chicory
• 1 / 4 cup salt
• 1 / 2 cup sugar
• 4 cups of mineral water or good quality water that has been cooked but cold.
• 1 / 2 tsp green chili that has been refined and seeds removed
• 1 / 2 teaspoon finely crushed black pepper or white pepper usual.
• 1 / 2 cup balsamic vinegar (or ordinary vinegar / rice)
• 1 / 2 teaspoon fresh ginger finely eroded
Method:
1. Chop the vegetables into small pieces to taste.
2. Rinse clean.
3. soak vegetables (Chinese cabbage) with salt for 6 hours
4. after 6 hours, washed vegetables (Chinese cabbage) until interrupted interrupted vegetables
5. Enter into a glass jar (or other container that can be closed well) filled with water, vinegar, and materials on the other. let stand for 2 days. (not to be stored in the refrigerator to accelerate the fermentation process)
6. kimchi is ready to serve
Material:
• 2 pieces of fresh chicory
• 1 / 4 cup salt
• 1 / 2 cup sugar
• 4 cups of mineral water or good quality water that has been cooked but cold.
• 1 / 2 tsp green chili that has been refined and seeds removed
• 1 / 2 teaspoon finely crushed black pepper or white pepper usual.
• 1 / 2 cup balsamic vinegar (or ordinary vinegar / rice)
• 1 / 2 teaspoon fresh ginger finely eroded
Method:
1. Chop the vegetables into small pieces to taste.
2. Rinse clean.
3. soak vegetables (Chinese cabbage) with salt for 6 hours
4. after 6 hours, washed vegetables (Chinese cabbage) until interrupted interrupted vegetables
5. Enter into a glass jar (or other container that can be closed well) filled with water, vinegar, and materials on the other. let stand for 2 days. (not to be stored in the refrigerator to accelerate the fermentation process)
6. kimchi is ready to serve
Yatta!
