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Before you jump to Authentic Kimchi recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and to do all of their own cooking. This is really very true. Occasionally, though, the last thing you choose is to have to cook an evening meal from scratch. Sometimes you just want to go to the drive through en route to your home and call it a day. There is simply no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is possible because lots of the popular fast food destinations are attempting to make their menus better now. Here is how you can eat healthy and balanced when you hit the drive through.
Aim at the side dishes. It wasn’t that long ago that French Fries were your sole side dish choice at a restaurant. Now just about all of the popular fast food places have broadened their menus. Now plenty of them offer you salads. You could get chili. You can get baked potatoes. Fruit is generally obtainable. There are many healthful options that do not consist of putting something deep fried into your body. When you order your supper through a drive through window, choose side dishes instead of just grabbing something premade. This can help you keep your calorie count low and lessen your fat intake.
Fundamental logic states that the proper way to lose weight and get healthy is to ban fast food from your diet entirely. Most of the time this is a good concept but if you make great choices, there is not any reason you can’t visit your drive through now and then. Sometimes the thing you need is to let another person create your dinner. If you decide on healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to authentic kimchi recipe. You can cook authentic kimchi using 19 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to cook Authentic Kimchi:
- Use 2 head Chinese cabbage
- Prepare 1 Salt for pickling (5% of the weight of the cabbages)
- Prepare 1 medium Daikon radish
- Prepare 1/2 stalk The white part of a Japanese leek
- Prepare 1 bunch Green onions
- You need 1 bunch Chinese chives
- Take 1/2 Onion
- Get 1/2 Asian pear or apple
- Get 2 head Garlic
- Use 1 bag Ginger
- You need 20 cm piece Kombu
- Use 2 Scallops
- Provide 5 to 6 Ama-ebi shrimp (with their shells on)
- Get 50 grams Salt-preserved squid (ika no shiokara)
- You need 100 grams The liquid from salt-preserved sardines
- Prepare 1 tbsp Sugar
- Take 100 grams Dried red chili peppers (coarsely ground)
- You need 50 grams Dried red chili peppers (finely shredded)
- You need 100 grams Rice porridge (okayu)
Instructions to make Authentic Kimchi:
- Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander.
- Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture.
- Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne.
- Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
- Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped.
- From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red.
- Process the salt-preserved squid in a food processor until it's chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands.
- Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
- Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well.
- Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished.
- Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage.
- Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
- Kimchi is a fermented food, so don't eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation.
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