The Kimchi Korean is enjoyed with meat dishes, chicken or fish, prepare it at home takes time and care to achieve a perfect flavor and concentration. Do it step by step with this recipe and learn how to keep it in the refrigerator so you can enjoy it anytime you want. This recipe is for eight servings and its degree of difficulty is very easy.
What will you find in this article?
Ingredients for making Korean kimchi
- 6 tablespoons of soy
- 200 grams of rice flour
- 6 medium garlic cloves
- 1 medium piece of ginger
- 4 tablespoons of sugar
- 400 grams of salt
- 8 tablespoons of fish concentrate sauce
- 2 tablespoons sesame
- 2 tablespoons chili powder
- 4 liters of water
- 1 Chinese cabbage
Separate the bok choy leaves, chop them up and remove the stem.
Put the water in a container and add the salt, stir until both ingredients are integrated and the salt dissolves completely.
Place the chopped cabbage in the container and let it rest for 12 hours.
For the hot sauce, you must crush the peeled ginger together with the peeled garlic, stir all the molcajete or mortar until you obtain a paste.
Mix the rice flour with the chili powder and add a pinch of cold water, stir everything until you get a pickled sauce. Now integrate the garlic paste, soy, fish concentrate, sesame, and sugar. Again integrate everything and store it in a container with a lid in the refrigerator.
Once the cabbage has settled for 12 hours, drain it and bathe it with the preparation that is inside the refrigerator until it is completely soaked.
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How long does it last in the refrigerator?
Place the whole mixture in a container with a tight lid and leave it in the refrigerator for 8 days to achieve the ideal, sweet and sour, and concentrated flavor. After it’s ready to eat, you can refrigerate it for three to four months to eat anytime you want.