Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, my kind of kimchi. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
My Kind of Kimchi is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. My Kind of Kimchi is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook my kind of kimchi using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Kind of Kimchi:
- Make ready 100 gr carrots (chop to dice shape and grate lil of it)
- Make ready 100 gr raddish (chop to dice shape)
- Make ready 5 big red chillies
- Get 5 little chillies (you can add more if you like spicy)
- Get 3 cloves garlic
- Prepare 3 cloves onion
- Make ready 1 pinch salt
- Get 1 tsp sugar
- Take 1 tbs lemon extract
- Prepare 1 tbs gochujang (korean chilli paste)
- Get 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.
Steps 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 it up for this special food my kind of kimchi recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
