How to Prepare Appetizing My Kind of Kimchi

Delicious, fresh and tasty.

My Kind of Kimchi. It is thus not an authentically Korean preparation, but it's my kind of kimchi all the same! Kimchi is one of the side dishes in Korea. You can eat it fresh or fermented.

My Kind of Kimchi You can make your own taste as you. Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. You can cook My Kind of Kimchi using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of My Kind of Kimchi

  1. It's 100 gr of carrots (chop to dice shape and grate lil of it).
  2. Prepare 100 gr of raddish (chop to dice shape).
  3. You need 5 of big red chillies.
  4. Prepare 5 of little chillies (you can add more if you like spicy).
  5. Prepare 3 cloves of garlic.
  6. You need 3 cloves of onion.
  7. Prepare 1 pinch of salt.
  8. It's 1 tsp of sugar.
  9. You need 1 tbs of lemon extract.
  10. Prepare 1 tbs of gochujang (korean chilli paste).
  11. Prepare 5 cm of spring onion (chop).

Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. Kimchi (also spelled "kimchee") is a traditional Korean dish that uses the process of fermentation to pickle and preserve fresh vegetables. The spicy, crunchy, cabbage-based vegetable mixture. Whatever it's made from, kimchi is hugely significant to Korea.

My Kind of Kimchi instructions

  1. Boil chillies, garlic and onion then blend or grind.
  2. Put the grated carrots and chopped spring onion in a bowl and mix with the spice.
  3. Put the chopped vegetables in a big bowl and add the spice.
  4. Mix the vegetables and the spice well.
  5. Add sugar, salt and lemon extract to taste.
  6. Ready to serve.

Hyungsoo Yim, a chef at the Institute of Traditional Korean Food, explained to the BBC that kimchi isn't "just food—it's a kind of Korean soul." As a result, millions of dollars have been spent over the years to ensure that Koreans never have to go without, no matter how dangerous or distant their location. See great recipes for My Kind of Kimchi, My kind of coffee. too! It's basically spicy, fermented cabbage, kind of like the idea of sauerkraut, but with a Korean flavors - garlic, ginger & chilies. How To Make Easy Kimchi at Home. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles.