How to Prepare Tasty My Kind of Kimchi

My Kind of Kimchi. Now, kimchi is really an umbrella term for the Korean approach to preserving raw vegetables. They're seasoned in various ways, fermented and then (as I had seen at first hand on a visit to Seoul) eaten with just about everything. Lots of vegetables get the kimchi treatment but cabbage is.

Spicy, pickled and made of cabbage. These generalizations may be true of Napa cabbage kimchi, the most popular kind, but there's much more variation than you might think. We've combed through the kimchi catalogue to find seven less common. You can have My Kind of Kimchi using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of My Kind of Kimchi

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

Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. Chonggakmu, fish sauce, flour, garlic, green onion, hot pepper flakes, onion, salt, sugar. If there was ever a food I am addicted to, I have to admit, it is Korean kimchi. I talk about different kinds of Korean kimchi and its nutritional value.

My Kind of Kimchi step by step

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.

Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. I do have a question though: on the Kim Chee post which is divided in three parts you say that the cabbage preparation is the key to successful Kim Chee and that soaking. Kimchi, also spelled gimchi or kimchee, refers to a traditional Korean fermented dish made of seasoned vegetables. The most common Korean banchan, Koreans eat kimchi eaten with rice along with other banchan dishes. Whereas kimchi pickled in brine is served as a good side dish during the winter.