Homemade Kimchi in Switzerland!
Homemade Kimchi in Switzerland!

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, homemade kimchi in switzerland!. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Homemade Kimchi in Switzerland! is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Homemade Kimchi in Switzerland! is something that I have loved my entire life. They’re fine and they look fantastic.

Ingredients of Homemade Kimchi in Switzerland! Prepare of <Yangnyeom / Kimchi paste>. Looking for Kimchi to buy in Switzerland?

To begin with this particular recipe, we must prepare a few ingredients. You can cook homemade kimchi in switzerland! using 18 ingredients and 31 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Kimchi in Switzerland!:
  1. Take 6 kg Napa cabbage/ Chinese cabbage
  2. Get 1/2 cup salt (recommend sea salt)
  3. Take <Kimchi glue >
  4. Get 15 x 15 cm Dried kombu
  5. Take 2.5 tbs rice flour / starch
  6. Prepare 350 ml water
  7. Make ready <Yangnyeom / Kimchi paste>
  8. Make ready 3 cup red chili pepper flakes
  9. Make ready 1 can anchovis
  10. Get 4 tbs fish sauce
  11. Get 3 tbs sugar
  12. Get 1 piece / 1.5 cup apple / apple sauce
  13. Get 8 cloves garlic
  14. Prepare 3 tbs grounded ginge
  15. Prepare 1/2 daikon radish
  16. Make ready 1/2 carrot
  17. Get 3 packet chives / wild garlic
  18. Make ready 3 tbs sesame oil / toasted sesame

I wanted to eat kimchi but the one they sell at supermarket is like sauerkraut! So I decided to make kimchi by myself with accessible ingredients! Using a spatula slide under the bottom piece of bread, hold the top piece with your other hand, and gently flip the sandwich. The ground temperature helped the kimchi ferment slowly and keep for long periods during the summer and prevented it from freezing during the winter.

Steps to make Homemade Kimchi in Switzerland!:
  1. Ready the cabbage night before.
  2. Using knife to make cross cut on the bottom of the cabbage.
  3. Tear them apart into quarter. Repeat the process.
  4. Cut the bottom stem.
  5. Chop them into little bigger than bite size.
  6. Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage.
  7. Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night.
  8. Cabbage : next day (most of the water was drained)
  9. Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally.
  10. Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened.
  11. Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much)
  12. Mix rice flour or starch with water (not in the ingredients list).
  13. Pour the mix into the pot.
  14. Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside.
  15. Start making kimchi paste.
  16. Chop daikon radish, carrot and chives/wild garlic into 10cm long stick.
  17. Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water.
  18. Grind ginger and chop the garlics.
  19. Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste.
  20. Chop anchovies and add to the bowl.
  21. Add fish sauce, sesame oil / toasted sesame, and sugar.
  22. Mix all well.
  23. Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies)
  24. Paste with chili, veggies with chili, and glue.
  25. Mix them all well. This is the yangnyoem aka kimchi paste.
  26. Mix the cabbage and yangnyeom.
  27. Start putting them in a jar.
  28. If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!
  29. Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation.
  30. You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week.
  31. Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses.

This time of year a great way to make kimchi is with swiss chard. Tightly secure lids onto each jar. Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier. View Recipe How to make easy kimchi ("mak kimchi" in Korean). full recipe: http://www.maangchi.com/recipe/easy-kimchi/ It's made with small pieces of cabbage that are ea.

So that is going to wrap it up with this exceptional food homemade kimchi in switzerland! recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!