Recipe of Super Quick Homemade Authentic Kimchi

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, authentic kimchi. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Authentic Kimchi is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Authentic Kimchi is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have authentic kimchi using 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Authentic Kimchi:

1. Prepare 2 head Chinese cabbage
2. Prepare 1 Salt for pickling (5% of the weight of the cabbages)
3. Take 1 medium Daikon radish
4. Make ready 1/2 stalk The white part of a Japanese leek
5. Prepare 1 bunch Green onions
6. Make ready 1 bunch Chinese chives
7. Make ready 1/2 Onion
8. Prepare 1/2 Asian pear or apple
9. Make ready 2 head Garlic
10. Get 1 bag Ginger
11. Prepare 20 cm piece Kombu
12. Take 2 Scallops
13. Prepare 5 to 6 Ama-ebi shrimp (with their shells on)
14. Take 50 grams Salt-preserved squid (ika no shiokara)
15. Prepare 100 grams The liquid from salt-preserved sardines
16. Prepare 1 tbsp Sugar
17. Make ready 100 grams Dried red chili peppers (coarsely ground)
18. Take 50 grams Dried red chili peppers (finely shredded)
19. Get 100 grams Rice porridge (okayu)

Instructions to make Authentic Kimchi:

1. 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.
2. Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture.
3. Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne.
4. Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
5. 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.
6. 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.
7. 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.
8. Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
9. 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.
10. Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished.
11. 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.
12. Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
13. 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.

So that’s going to wrap this up for this special food authentic kimchi recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!