@_cookim_: price goes down and kimchi season is coming Ingredients - 2 Napa cabbages - 2.5 cups of any salt - 1 asian pear - 1 apple - 1 onions - 4 green onions - 200g of spring onion - 500g of garlic - 25g of ginger - 300g of gochugaru - 1/2 daikon - Kombu - Dried fish (dipori) - anchovy sauce - shrimp jeot - Glutinous rice flour Recipe (Cabbage) 1. Cut each Napa cabbage into quarters. 2. Mix 2 cups of salt with 2 cups of water and soak the cabbage. 3. Sprinkle salt on the thick parts of the cabbage. 4. Let it soak for 3-4 hours until the cabbage is flexible without breaking. 5. Rinse the cabbage in water to remove excess salt. 6. If it‘s too salty, soak it in water for an additional hour. 7. Once it reaches the right balance of not too bland or too salty, drain the water for 3 hours. Recipe (Seasoning) 1. Cut green onions into 1cm pieces, and chives into 3cm pieces. 2. In a pot, add dried anchovies, kombu, 1 onion, 1/4 of the radish, and 600ml of water. simmer for 10 minutes (broth). 3. Blend 1 asian pear, 1 apple, 1 onions, 500g of garlic, 25g of ginger, and 2 cups of the broth to make a vegetable paste. 4. Cut the remaining radish (Julienne shape cutting). 5. In a bowl, mix the julienned radish, 3 tablespoons of shrimp jeot, and 3 tablespoons of anchovy sauce. 6. In a pan, mix 50g of glutinous rice flour with 200g of water. Stir on low heat until it thickens. 7. Once thickened, mix it with the vegetable paste. 8. If it tastes bland, adjust the taste by adding shrimp jeot or anchovy sauce. Recipe (assemble) 1. Add the seasoning to each layer of cabbage. 2. Seal the finished kimchi and ferment it at room temperature for 3 days. 3. After that, store it in the refrigerator and enjoy it #koreanfood #kimchi #김치

Cookim

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Sunday 03 November 2024 13:51:14 GMT