Kimchi Recipe

This fermented chicory from Korea called kimchi is not only popular in its home country, Korea. The benefits of kimchi which are good for digestion also make this side dish much popular in Indonesia. If you want to eat kimchi, you usually have to go to a Korean restaurant, or buy it instant. To be more efficient and healthy, just make it yourself at home. Follow how to make it.

Ingredients

Chilli, large - 1 piece
Salt - 3 tbsp
Carrots, cut into matchsticks - 1 piece
Green onions, long sliced - 3 sprigs
White sesame, for sprinkling - to taste
Chili Paste:
Garlic - 4 cloves
Onion - 1/2 piece
Ginger - 2 cm
Sugar - 1 tbsp
Rice flour - 1 tbsp
Fish sauce - 2 tbsp
Chili powder - 50 grams
Water - 250 ml
See Mother's Recipe Version

Plans

Cut the mustard lengthwise into 4 parts, then wash and drain.
Sprinkle each strand of mustard greens with salt, trying to evenly coat each part with salt.
Let stand the mustard greens for about 1 hour and back and forth the mustard greens every 30 minutes so that the salt absorbs evenly. After 1 hour, wash the mustard greens under running water to remove the salt.
Chili Paste: Puree garlic, onion, ginger. Set aside. Boil water with rice flour and sugar until it becomes a paste, let it cool to room temperature. Once cool, mix the fish sauce and chili powder, stir until smooth.
Put the sliced carrots and scallions into the chili paste, mix well then spread the chili and carrot paste mixture on the mustard greens.
Kimchi can be served directly with a sprinkling of sesame.
If you want sour kimchi, kimchi can be stored in a closed glass container for 2 days at room temperature, then stored in the refrigerator.

What are the ingredients for making kimchi? Ingredients needed: 4 large white mustard greens. Chili powder 215 grams. Coarse salt 70 grams. 23 cloves of garlic, finely chopped. Rice flour 2 tablespoons. Soy sauce 120 ml. Grated ginger 2 teaspoons. Sugar 2 tablespoons. Other Items•

What does kimchi taste like?

KOMPAS.com - Kimchi is a Korean fermented vegetable that tends to be spicy and sour. The longer it is stored, the more sour it will taste. Sometimes, it is quite confusing to determine whether kimchi is still edible or has gone stale because of the distinctive taste and smell of fermented foods.

Is kimchi halal or not?

Kimchi. The last recommendation for Korean halal food is Kimchi. This dish is a food that has the basic ingredients of fermented vegetables with a variety of spices combined with a spicy and sour taste.

How is kimchi fermented?

Place the kimchi in the jar, but don't overfill it as the liquid will rise during the fermentation process. Place the jars at room temperature for 3-4 days. Wait for fermentation to occur, a sign that bubbles appear. Once the kimchi has fermented, put it in the refrigerator.