Korean Kimchi Recipes from Local master Artisan

Korean Kimchi Recipes from Local Master Artisan

How to cook Korean kimchi in detail

Ingredients:

Napa cabbage (1 large head)

Sea salt (1/4 cup)

Water (6 cups)

Garlic (6 cloves)

Ginger (1-inch piece)

Fish sauce (2 tablespoons)

Rice flour (2 tablespoons)

Sugar (2 teaspoons)

Red chili flakes (1/2 cup)

Green onions (4)

Carrot (1)

Daikon radish (1)

The steps for making Korean kimchi:

1. Cut the cabbage

Start by cutting the napa cabbage into 2-inch squares. You can also cut off the tough inner core of the cabbage if you like.

2. Salt the cabbage

Place the cut cabbage in a large bowl and sprinkle 1/4 cup of sea salt over it. Then, pour 6 cups of water over the cabbage and let it sit for 2 hours. The salt will help to soften the cabbage and remove some of its natural bitterness.

3. Rinse the cabbage

After 2 hours, drain the water and rinse the cabbage thoroughly to remove excess salt. It's important to get rid of as much salt as possible, as it can affect the final flavor and texture of your kimchi.

4. Make the kimchi paste

Next, make the kimchi paste by pureeing the following ingredients in a blender: 6 cloves of garlic, 1-inch piece of ginger, 2 tablespoons of fish sauce, 2 tablespoons of rice flour, 2 teaspoons of sugar, and 1/2 cup of red chili flakes. Fish sauce adds a rich, salty flavor to the kimchi, while the rice flour helps to thicken the paste. Sugar and chili flakes are added to balance the flavors and add some heat.

5. Cut the vegetables

While the cabbage is soaking, cut 4 green onions, 1 carrot, and 1 daikon radish into thin slices. You can use these vegetables to add color and texture to your kimchi.

6. Mix everything together

In a large bowl, mix the kimchi paste and sliced vegetables together. Then, add the rinsed cabbage and mix everything together until the cabbage is coated with the kimchi paste.

7. Ferment the kimchi

Transfer the mixture to a clean, airtight container, and let it ferment at room temperature for 2 to 7 days, or until it reaches the desired level of sourness. The fermentation time can vary depending on the temperature and humidity of your kitchen, so be sure to check the kimchi regularly and give it a taste test.

8. Store the kimchi

Once the kimchi has fermented to your liking, store it in the refrigerator. The kimchi will continue to ferment slowly in the refrigerator and will last for several months.

I hope this more detailed explanation helps you make delicious Korean kimchi! Enjoy!

How to make kimchi not spicy

It is possible to make kimchi that is not spicy. One way to do this is to simply reduce or omit the amount of red chili flakes in the recipe. You can adjust the amount of chili flakes to your liking, or omit them completely if you don't want any heat. You can also try using a milder type of chili pepper, such as paprika, instead of red chili flakes. Another option is to use mild chili paste instead of flakes.

Reduce the amount of chili flakes

The main source of heat in kimchi is the red chili flakes. To make the kimchi less spicy, you can start by reducing the amount of chili flakes used in the recipe. A good starting point is to use half the amount of chili flakes, or even less, and taste the kimchi as it ferments to see if it is to your liking. If the kimchi is still too spicy, you can continue to reduce the amount of chili flakes until you reach the desired level of heat.

Use milder chili peppers

If you find that reducing the amount of chili flakes still doesn't give you a mild enough kimchi, you can try using a milder type of chili pepper, such as paprika, instead. Paprika is a mild chili powder that is commonly used in many cuisines and will provide a slight spicy flavor without the intense heat.

Use mild chili paste

Another option is to use mild chili paste instead of flakes. Some popular mild chili pastes include gochujang or chili garlic sauce. You can use these instead of red chili flakes in the recipe, or you can use a combination of mild chili paste and chili flakes to achieve the desired level of heat.

Adjust other seasonings

Reducing the amount of chili flakes will also reduce the overall flavor of the kimchi, so it may be necessary to adjust the recipe by adding more fish sauce, sugar, or other seasonings to compensate. Keep in mind that the flavors will continue to develop as the kimchi ferments, so be sure to taste the kimchi regularly and make any necessary adjustments.

Remember, the best way to find the right balance of flavors is to experiment and taste as you go! And, feel free to make changes to the recipe based on your personal preferences.

Why Korean kimchi tastes different from foreign kimchi?

There are several factors that contribute to the difference in taste between Korean and foreign kimchi. Some of these factors include:

Regional differences

Kimchi is a traditional Korean dish, and the recipe can vary depending on the region in which it is made. For example, in different regions of Korea, different ingredients may be used to make the kimchi paste or different methods may be used to ferment the kimchi. These regional differences can result in variations in flavor, texture, and overall taste.

Use of different ingredients

Different kimchi recipes may use different ingredients, such as different types of chili peppers, spices, or seasonings. This can result in variations in the heat, spiciness, and overall flavor of the kimchi.

Fermentation methods

The way that the kimchi is fermented can also impact the flavor. For example, in Korea, kimchi is often fermented in earthenware pots, which can give the kimchi a unique flavor and aroma that is not found in other forms of kimchi.

Adaptation to local tastes

When kimchi is made outside of Korea, it is often adapted to suit local tastes and ingredients. This can result in variations in the recipe, and in turn, variations in the taste.

All of these factors can contribute to why Korean kimchi may taste different from foreign kimchi. Ultimately, the difference in taste will depend on the specific recipe, ingredients, and method used to make the kimchi.

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