Storeable Homemade Cabbage Kimchi
Storeable Homemade Cabbage Kimchi

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, storeable homemade cabbage kimchi. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Storeable Homemade Cabbage Kimchi is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Storeable Homemade Cabbage Kimchi is something that I have loved my entire life.

Making traditional homemade kimchi which is fermented cabbage. In this recipe video, we'll show you how to make a traditional homemade Kimchi recipe. Easy Cabbage Kimchi recipe (using repolyo) tagalog. How to make Kimchi without Napa Cabbage!

To begin with this particular recipe, we must first prepare a few components. You can cook storeable homemade cabbage kimchi using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Storeable Homemade Cabbage Kimchi:
  1. Make ready 800 grams-1 kg 1 cabbage
  2. Take 4 liter Water
  3. Prepare 4 tbsp Salt
  4. Make ready 30 cm Daikon radish
  5. Take 1 Chinese chives Japanese leeks
  6. Get 6 tablespons Hot water
  7. Prepare 2 tbsp Korean dashi stock granules
  8. Prepare 4 tbsp Powdered red chili pepper
  9. Make ready 3 tbsp Sugar
  10. Get 2 clove Garlic
  11. Prepare 3 cm Ginger
  12. Make ready 2 tbsp Shio-kombu
  13. Prepare 1 apple Grated apple

We are going to wrap up our cabbages to make scrumptious Kimchee. A basic recipe for kimchi that can be adjusted and fermented as much as you'd like. Try adding green apple, cucumber, or carrots for more crunch. There aren't enough words in the dictionary to describe my love for kimchi… If you want to make traditional Korean kimchi, I'm afraid baechu cabbage is the only way to go.

Steps to make Storeable Homemade Cabbage Kimchi:
  1. Chop the cabbage and brine in salt water (for about half a day).
  2. 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.
  3. Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
  4. Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
  5. 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.
  6. Pack it into a container and store in the refrigerator.

Try adding green apple, cucumber, or carrots for more crunch. There aren't enough words in the dictionary to describe my love for kimchi… If you want to make traditional Korean kimchi, I'm afraid baechu cabbage is the only way to go. Baechu has a certain amount of sugar, water, and But in general, you can make kimchi from lots of vegetables using the same techniques and ingredients. I have had kimchi made from apples. China factory supplied Chinese cabbage half splitting machine/ cabbage half cutting machine for spicy cabbage, pickled cabbage, Korean Kimchi,kimchee, and sauerkraut pre-processing,etc.

So that is going to wrap it up for this special food storeable homemade cabbage kimchi recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!