homemade kimchi
Lets try to do homemade kimchi for good probiotics must be good for your body according to the trend of Korean series. Let’s look at the ingredients and how to make them together.
Homemade Kimchi
ingredient
| Chinese cabbage cut in half | 1 1/2 | head |
| Little green lettuce (vegetable hin), sliced | 4 | beginning |
| Carrot, sliced | 2 | head |
| Radish, sliced | 1 | head |
| Chopped scallions | 7 | beginning |
| Green apple, sliced | 200 | g. |
| Korean cayenne pepper | 1/2 | cup |
| Cayenne pepper | 1 | Teaspoon |
| Thick rice flour | 1/4 | cup |
| Ground ginger | 3 | Tablespoon |
| Crushed garlic | 2 | Tablespoon |
| Brine for pickling vegetables (1/4 cup salt + 4 cups water, simmer to dissolve) | 1/4 | cup |
| Apple Cider | 2 | Tablespoon |
| White sugar | 1 | Tablespoon |
| fish sauce | 2 | Tablespoon |
Instructions
- Soak the Chinese cabbage in the brine for an hour, then take it up. Squeeze out the salt water and set aside.
- Make a marinade by mixing salt, rice flour, ginger, garlic, Korean cayenne pepper, chili powder, white sugar, fish sauce and apple cider. Stir to combine.
- With all kinds of vegetables Except white cabbage With the marinade in number 2, then the white cabbage spread out one by one. Then stuffed with mixed vegetables Into each leaf until full
- Put the ingredients in step 3 in a jar, place them in a ventilated shade for 2-3 hours and put them in the refrigerator for about 1 week.
Homemade Kimchi Menu – The Secret of Making Kimchi In which to choose to use the starch in fermentation If you want to get sour quickly, use rice flour. But if the vegetables are still not soft (about 1 week) then use wheat flour. That we use to make desserts as a fermenter Even though it takes a little longer (about 2 weeks), the vegetables we marinate will be soft. Thorough taste When seasoning is finished, put it in the refrigerator. Because Thailand is hot It is better to take the time to ferment in the refrigerator, the longer it will taste more sour.
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