Storeable Homemade Cabbage Kimchi
Storeable Homemade Cabbage Kimchi

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, storeable homemade cabbage kimchi. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Storeable Homemade Cabbage Kimchi is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Storeable Homemade Cabbage Kimchi is something which I’ve loved my whole life. They’re fine and they look fantastic.

Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy ) Homemade Kimchi. Kimchi is my absolute favorite fall ferment to make on the homestead. Plus, fall is the absolute best time of the year to make it.

To begin with this particular recipe, we have to prepare a few components. You can cook storeable homemade cabbage kimchi using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Storeable Homemade Cabbage Kimchi:
  1. Prepare 800 grams-1 kg 1 cabbage
  2. Get 4 liter Water
  3. Prepare 4 tbsp Salt
  4. Take 30 cm Daikon radish
  5. Get 1 Chinese chives Japanese leeks
  6. Take 6 tablespons Hot water
  7. Make ready 2 tbsp Korean dashi stock granules
  8. Make ready 4 tbsp Powdered red chili pepper
  9. Take 3 tbsp Sugar
  10. Prepare 2 clove Garlic
  11. Take 3 cm Ginger
  12. Take 2 tbsp Shio-kombu
  13. Get 1 apple Grated apple

The Korean name for green cabbage, yangbaechu, actually means Western cabbage. Green cabbages are healthy, naturally sweet and crunchy, which makes it a good vegetable for kimchi. Place the shredded cabbage into a large, wide, deep pot or bowl. Combine cabbage and salt in a large bowl.

Instructions to make Storeable Homemade Cabbage Kimchi:
  1. Chop the cabbage and brine in salt water (for about half a day).
  2. Shred the daikon radish (use a food processor). Cut the chives and leeks into 3-4 cm long pieces. Grate the garlic, ginger, and apple.
  3. Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
  4. Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
  5. Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi.
  6. Pack it into a container and store in the refrigerator.

Add enough water to cover the cabbage. Keep the cabbage submerged with a plate or a sealable bag filled with water. Drain the cabbage, saving the brine. Rinse and squeeze the cabbage dry. Return to the bowl and add daikon and.

So that’s going to wrap it up for this exceptional food storeable homemade cabbage kimchi recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!