Kimchi Recipe

Kimchi Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Kimchi Recipe Kimchi Recipe Kimchi Recipe, Yield : About 4 cups (.95 L) Heat Scale : Medium Here is a classic Korean condiment that traditionally takes months to make because it is fermented in clay pots. Mine takes only 3 or 4 days. Serve kimchi as an accompaniment to stir-fried Asian dishes and to grilled or broiled meats. (Note: This recipe requires advance preparation.) Ingredients : 1 head Chinese cabbage, coarsely chopped 1 tablespoon (15 mL) salt 5 green or fresh red New Mexican chiles, roasted and peeled, stems and seeds removed, chopped fine 2 tablespoons (30 mL) grated fresh ginger 6 green onions, chopped (including the greens) 1 clove garlic, peeled and minced Method : In a large mixing bowl, sprinkle the cabbage with the salt, cover, and let stand for 1 hour. Rinse well with cold water and drain. Return the cabbage to the bowl. Add the remaining ingredients, stir well, and add water to cover. Allow the mixture to pickle in the refrigerator for 3 or 4 days. To serve, drain off the water and warm to room temperature.

Kimchi Recipe

Yield : About 4 cups (.95 L) Heat Scale : Medium Here is a classic Korean condiment that traditionally takes months to make because it is fermented in clay pots. Mine takes only 3 or 4 days. Serve kimchi as an accompaniment to stir-fried Asian dishes and to grilled or broiled meats. (Note: This recipe requires advance preparation.) Ingredients :
    • 1 head Chinese cabbage, coarsely chopped
    • 1 tablespoon (15 mL) salt
    • 5 green or fresh red New Mexican chiles, roasted and peeled, stems and seeds removed, chopped fine
    • 2 tablespoons (30 mL) grated fresh ginger
    • 6 green onions, chopped (including the greens)
    • 1 clove garlic, peeled and minced
Method :
    1. In a large mixing bowl, sprinkle the cabbage with the salt, cover, and let stand for 1 hour. Rinse well with cold water and drain. Return the cabbage to the bowl.
    2. Add the remaining ingredients, stir well, and add water to cover. Allow the mixture to pickle in the refrigerator for 3 or 4 days.
    3. To serve, drain off the water and warm to room temperature.
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Sunday, 24 June 2018

Kimchi Recipe

Article Categories : Korea Recipes, Recipes

Kimchi Recipe

Yield : About 4 cups (.95 L)
Heat Scale : Medium

Here is a classic Korean condiment that traditionally takes months to make because it is fermented in clay pots. Mine takes only 3 or 4 days. Serve kimchi as an accompaniment to stir-fried Asian dishes and to grilled or broiled meats. (Note: This recipe requires advance preparation.)

Ingredients :

    • 1 head Chinese cabbage, coarsely chopped
    • 1 tablespoon (15 mL) salt
    • 5 green or fresh red New Mexican chiles, roasted and peeled, stems and seeds removed, chopped fine
    • 2 tablespoons (30 mL) grated fresh ginger
    • 6 green onions, chopped (including the greens)
    • 1 clove garlic, peeled and minced

Method :

    1. In a large mixing bowl, sprinkle the cabbage with the salt, cover, and let stand for 1 hour. Rinse well with cold water and drain. Return the cabbage to the bowl.
    2. Add the remaining ingredients, stir well, and add water to cover. Allow the mixture to pickle in the refrigerator for 3 or 4 days.
    3. To serve, drain off the water and warm to room temperature.