peculiar .

For those who don't know, Kimchi is a fermentation based on proven vegetables from the country Korea, which began about 250 years ago era in which chili came to the sea of Japan and gives it that peculiar spicy flavor of this preparation.

The ingredients in spite of being many, will be worth the penalty. One Chinese cabbage, 10g of rice flour, 4 cloves of garlic, 1 piece of ginger, 2 tablespoons of sugar , 2 lt of water, 3 tablespoons of soy paste.

250g of coarse salt, 4 tablespoons of concentrated fish sauce, 1 tablespoonful paprika spicy, 1 teaspoon sesame in grain.

Having all the ingredients at hand, we will go to the preparation!

First things first, we will have to separate the leaves from the stem of the Chinese cabbage, cut them into pieces and proceed to cut the stem also into large pieces.

Then in a large bowl, add the water and the coarse salt we will mix it well so that the salt dissolves and thus obtain a brine. 


Now we will put the cut Chinese cabbage and leave it in this brine for a period of 12 hours or much longer.


On the other hand, we will prepare the Korean hot sauce. To do this we will peel the piece of ginger and put it in a mortar along with the previously peeled garlic and crush it all together until we get a paste of garlic and ginger


We will mix the rice flour with the chili powder or hot paprika, add a little cold water and stir well until we get that kind of “pickle” for our Kimchi. Then we will add the garlic and ginger paste, the soy paste, the concentrated fish sauce, the sesame seeds and the sugar, mix everything very well and store this kind of marinade in our fridge.

Once the hours corresponding to the Chinese cabbage in the brine have passed, we will drain it very well and put it in our previous preparation, stirring and letting it soak very well. 


We will pour all the Kimchi into a container, make it a jar or jar with a tight lid (very important) and let it ferment in our fridge at least 8 days so that it has that sour, salty and spicy taste so peculiar to this preparation

Once we have our Korean Kimchi fermented to our liking, play with the days of fermentation but there will be variations in taste between mild and strong This preparation can withstand months, in the country South Korea kimchi was traditionally used to accompany meat, fish or rice dishes, as it combines with a multitude of flavors and preparations.

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