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Before you jump to Homemade Kimchi in Switzerland! recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Eating Apples Is Good.
Every person has heard the saying “an apple a day will keep the doctor away”, however the question is, is this genuinely a true statement. This is something which many men and women live by and they also make certain their children are eating at least one apple a day. This concept is known all over the world and individuals just take it as fact without knowing if this is really true. In this post we are going to be taking a look at apples to see if they really are a food that can help to keep you healthy.
While everybody knows that consuming plenty of fruits and vegetables is a great way to make sure your body gets all the nutrition it needs, how come apples pushed so much? Well lets have a look at the vitamins and minerals that you can find in just one apple. With regards to the actual minerals that are in apples you will find, potassium, calcium and zinc just to name a few. Naturally vitamins are also very important for your health and you will find vitamin B1, niacin, vitamin B6 and many more that promote well being.
I really hope I have revealed some information that revealed why apples are so good for you. The one thing you should realize is that we only covered some of the benefits of eating apples. All the benefits would take us to much time to include in this article, however the information is out there. I am hoping that the next time you go to the food store you end up getting plenty of apples. You will notice that your overall health could tremendously be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to homemade kimchi in switzerland! recipe. You can cook homemade kimchi in switzerland! using 18 ingredients and 31 steps. Here is how you achieve that.
The ingredients needed to make Homemade Kimchi in Switzerland!:
- Prepare 6 kg Napa cabbage/ Chinese cabbage
- You need 1/2 cup salt (recommend sea salt)
- Provide <Kimchi glue >
- Use 15 x 15 cm Dried kombu
- Get 2.5 tbs rice flour / starch
- Prepare 350 ml water
- Get <Yangnyeom / Kimchi paste>
- Use 3 cup red chili pepper flakes
- Get 1 can anchovis
- Get 4 tbs fish sauce
- Use 3 tbs sugar
- You need 1 piece / 1.5 cup apple / apple sauce
- Get 8 cloves garlic
- Prepare 3 tbs grounded ginge
- Prepare 1/2 daikon radish
- Prepare 1/2 carrot
- Provide 3 packet chives / wild garlic
- You need 3 tbs sesame oil / toasted sesame
Instructions to make Homemade Kimchi in Switzerland!:
- Ready the cabbage night before.
- Using knife to make cross cut on the bottom of the cabbage.
- Tear them apart into quarter. Repeat the process.
- Cut the bottom stem.
- Chop them into little bigger than bite size.
- Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage.
- Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night.
- Cabbage : next day (most of the water was drained)
- Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally.
- Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened.
- Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much)
- Mix rice flour or starch with water (not in the ingredients list).
- Pour the mix into the pot.
- Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside.
- Start making kimchi paste.
- Chop daikon radish, carrot and chives/wild garlic into 10cm long stick.
- Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water.
- Grind ginger and chop the garlics.
- Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste.
- Chop anchovies and add to the bowl.
- Add fish sauce, sesame oil / toasted sesame, and sugar.
- Mix all well.
- Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies)
- Paste with chili, veggies with chili, and glue.
- Mix them all well. This is the yangnyoem aka kimchi paste.
- Mix the cabbage and yangnyeom.
- Start putting them in a jar.
- If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!
- Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation.
- You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week.
- Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses.
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