What is Kimchi in English?

Let’s take a look at webgiaidap.com how to make cabbage kimchi in english With very simple ingredients and methods, even beginners can do it.

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English cabbage kimchi is Kimchi (also spelled “kimchee”). Kimchi is considered a typical culinary symbol when it comes to Korea, people often call Korea the land of kimchi for that reason. Although it is just an accompaniment, Korean dishes are indispensable for kimchi on the table.

Fascinating with how to make Korean cabbage kimchi in English

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1 Fascinating with how to make Korean cabbage kimchi in English2 How to make Chinese cabbage kimchi in English


Fascinating with how to make cabbage kimchi in English at home

Kimchi is not only loved by Koreans, but also very popular with Vietnamese people. Today, let’s spend time with webgiaidap.com in the kitchen to find out how to make cabbage kimchi in english Please!

About the attractive Korean kimchi dish

Kimchi (also spelled “kimchee”) is a traditional Korean dish that uses the process of fermentation to pickle and preserve fresh vegetables.

The spicy, crunchy, cabbage-based vegetable mixture has a texture similar to sauerkraut but boasts much bolder flavors thanks to garlic and spicy seasonings. Originally developed in 7th Century Korea as a means of storing during cold winters, the vegetables has been steadily — if slowly — gaining recognition beyond the boundaries of native country.


How to make cabbage kimchi in English, cabbage kimchi in Korean food culture

Kimchi aficionados swear by the dish’s health benefits, and this may not just be the Kool-Aid (or the cabbage juice) talking: Fermentation in general has been shown to increase the nutritional properties of food.

Kimchi specifically has been linked to anti-obesity effects, and might help treat atopic dermatitis and even lower cholesterol.

Recipe for making cabbage kimchi in English

1. Ingredients

1 large napa cabbage (about 5 to 6 pounds), or 2 small (about 3 pounds each)1 cup Korean coarse sea salt for making kimchi5 cups of water1 pound Korean radish (mu/moo)1/4 Asian pear (optional)3 – 4 scallions

2. Seasonings

1 tablespoon glutinous rice powder1/2 cup Korean red chili pepper flakes, gochugaru1/4 cup saeujeot (salted shrimp), finely minced3 – 4 raw shrimp (about 2 ounces), finely minced or ground3 tablespoons myulchiaekjeot (fish sauce)3 tablespoons minced garlic1 teaspoon grated ginger1 teaspoon sesame seeds (optional) 1/2 cup water or dashima (dried kelp) broth2 large bowls or pots (7 – 8 quarts)a large colanderKitchen gloves3/4 – 1 gallon airtight container or jar
Step 1:

Cut the cabbage lengthwise into quarters by cutting the stem end in half only about 3 – 4 inches in and then slowly pulling apart to separate into two pieces by hand.

Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.


Instructions make – How to make Chinese cabbage kimchi from webgiaidap.com

Step 2:

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl.


Instructions make – How to make Chinese cabbage kimchi from webgiaidap.com

Step 3:

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat).

Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters.

Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 – 8 hours, rotating the bottom ones to the top every 2 – 3 hours.


Instructions make – How to make Chinese cabbage kimchi from webgiaidap.com

Step 4:

The cabbages should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well, cut side down.

Step 5:

Meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water (or dashima broth), well.

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Set aside while preparing the other ingredients in order for the red pepper flakes to dissolve slightly and become pasty.

Step 6:

Cut the radish and optional pear into match sticks (use a mandoline if available). Cut scallions into 1-inch long pieces.

Transfer to a large bowl and combine with the seasonal mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary.

If possible, let it sit for 30 minutes to an hour to allow the flavors meld nicely.

Step 7:

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together.

Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves.

Step 8:

Fold the leaf part of the cabbage over towards the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container.

Repeat with the remaining cabbages.Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets.

Rinse the bowl that contains the radish mix with 1/2 cup of water and pour over the kimchi.

Step 9:

Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripe. Then, store in the fridge.

Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

Not too complicated, right? The secret of a delicious Korean kimchi dish is not in the ingredients, but in the right way of seasoning to make the flavor rich and delicious.

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Please save how to make cabbage kimchi in english of webgiaidap.com to make and treat the whole family with a very attractive side dish every day.

Source: internet

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