Quick and Easy Recipe: Perfect Our Homemade Authentic Kimchi

Our Homemade Authentic Kimchi.

This Yummy Our Homemade Authentic Kimchi using 17 simple ingredients and 11 easy steps. Here is how you achieve it.

Ingredients of Our Homemade Authentic Kimchi

  1. Prepare 3 of whole Chinese cabbage.
  2. You need 1/3 of A) Daikon.
  3. You need 2 of whole A) Carrots.
  4. You need 1 1/2 of bunches A) Chinese chives.
  5. Prepare 200 grams of B) Red chili peppers (coarsely ground).
  6. Prepare 100 grams of B) Red chili peppers (finely ground).
  7. Prepare 2 of C) Apples.
  8. Prepare 170 grams of C) Garlic.
  9. Prepare 1 piece of C) Ginger.
  10. It’s 100 ml of C) Honey.
  11. Prepare 80 grams of C) Sugar.
  12. It’s 1 packages of C) Cut kombu.
  13. Prepare 3 tbsp of C) White sesame seeds.
  14. It’s 2 packages of Dashi stock granules.
  15. Prepare 400 grams of Salt.
  16. It’s 1 3/8 liter of Water.
  17. It’s 400 grams of Salt-fermented shrimp paste.

Our Homemade Authentic Kimchi instructions

  1. A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day. Once wilted a little, cut into 6 to 8 pieces..
  2. Sprinkle salt on the cabbage cores and start filling the barrel with them. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage..
  3. During the winter, all the liquid should come out within a day..
  4. Take out the cabbage and rinse well with water..
  5. Squeeze out the liquid piece by piece and let sit for a while. Then, squeeze out the liquid once more from the core to the leaves..
  6. Finely julienne the daikon and carrots marked with A). Cut the A) chives into 3 cm pieces..
  7. Bring 1.4 liter of water to a boil and add the dashi granules. Once cooled, add in the C) ingredients, apples, garlic, grated ginger. Add in the B) ingredients and shrimp paste..
  8. Mix well and let sit for about 30 minutes. Add in the A) ingredients and mix together. Now you have the yangnyeom sauce..
  9. Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf..
  10. Arrange the cabbage pieces in a container..
  11. To seal off air, cover with plastic wrap and store in the refrigerator. It will be ready to eat in 3 days at the earliest, depending on your preference..