Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, my kind of kimchi. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
My Kind of Kimchi is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. My Kind of Kimchi is something that I’ve loved my whole life.
Now, kimchi is really an umbrella term for the Korean approach to preserving raw vegetables. They're seasoned in various ways, fermented and then (as I had seen at first hand on a visit to Seoul) eaten with just about everything. Lots of vegetables get the kimchi treatment but cabbage is.
To get started with this recipe, we have to prepare a few components. You can have my kind of kimchi using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Kind of Kimchi:
- Take 100 gr carrots (chop to dice shape and grate lil of it)
- Get 100 gr raddish (chop to dice shape)
- Make ready 5 big red chillies
- Take 5 little chillies (you can add more if you like spicy)
- Take 3 cloves garlic
- Make ready 3 cloves onion
- Make ready 1 pinch salt
- Make ready 1 tsp sugar
- Take 1 tbs lemon extract
- Take 1 tbs gochujang (korean chilli paste)
- Take 5 cm spring onion (chop)
What kind of jeotgal you use is very much a personal preference. The better ones should taste pretty good on their own - quite salty, not fishy(the kind of fishy that tastes not fresh) and even a little bit sweet. Anchovy and shrimp jeotgal are your basic must haves. My mother-in-law told me that Kimchi.
Instructions to make My Kind of Kimchi:
- Boil chillies, garlic and onion then blend or grind
- Put the grated carrots and chopped spring onion in a bowl and mix with the spice
- Put the chopped vegetables in a big bowl and add the spice
- Mix the vegetables and the spice well
- Add sugar, salt and lemon extract to taste
- Ready to serve
Spicy, pickled and made of cabbage. These generalizations may be true of Napa cabbage kimchi, the most popular kind, but there's much more variation than you might think. We've combed through the kimchi catalogue to find seven less common. I cannot get the kimchi recipe out of my Korean-American boyfriend's mother. I ask Dan for his mom's amazing kimchi recipe, he heads to his parents' house for a family dinner with his mission cut out for him, and he returns with six gallons of the stuff—but never a recipe.
So that’s going to wrap this up with this special food my kind of kimchi recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
