Steps to Prepare Homemade Storeable Homemade Cabbage Kimchi
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Prepare Homemade Storeable Homemade Cabbage Kimchi. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Storeable Homemade Cabbage Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Storeable Homemade Cabbage Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Storeable Homemade Cabbage Kimchi using 13 ingredients and 6 steps. Here is how you can achieve it.
After many attempts, I finally found my own perfect flavor.
You can also use fish sauce or ami no shiokara, but this is the easiest and most delicious seasoning.
If the kimchi is too soupy, add some katakuriko (potato starch) to the hot water.
I like it just like this. Recipe by ca1219
Ingredients and spices that need to be Take to make Storeable Homemade Cabbage Kimchi:
- 800 grams-1 kg 1 cabbage
- 4 liter Water
- 4 tbsp Salt
- 30 cm Daikon radish
- 1 Chinese chives Japanese leeks
- 6 tablespons Hot water
- 2 tbsp Korean dashi stock granules
- 4 tbsp Powdered red chili pepper
- 3 tbsp Sugar
- 2 clove Garlic
- 3 cm Ginger
- 2 tbsp Shio-kombu
- 1 apple Grated apple
Instructions to make Storeable Homemade Cabbage Kimchi
- Chop the cabbage and brine in salt water (for about half a day).
- 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.
- Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
- Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
- 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.
- Pack it into a container and store in the refrigerator.
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