About Kimchi Recipe:
Kimchi is Korea’s national dish and has been given the status of Intangible Cultural Heritage by UNESCO. It is believed that kimchi originated over 3000 years ago. The culinary tradition began so that Koreans could ferment and store vegetables during the winter. Over time, different spices and seasonings were added and kimchi as we know it today was born. Cabbage first came to Korea in 2030 B.C. and people used the fermentation process to preserve it. The first chilli peppers arrived from America in the 16th century, completing the recipe. Ingredients used for kimchi differ from region to region and around 200 types of kimchi exist in Korea. It has been estimated that Koreans eat 2 million tons of kimchi every year. Kimchi may be served in stews, on top of fried rice or even on its own. Processed versions of kimchi have slowly emerged but most Koreans continue to prepare it in their kitchens.
- 11 Ingredients
Ingredients for Kimchi Recipe
- 1 kilogram chinese cabbage
- 1 Nos Carrot
- 1/2 Nos Radish
- 3 tablespoon Salt
- 8 tablespoon chilli flakes
- 4 tablespoon garlic cloves
- 4 tablespoon concentrated plum extract
- 3 tablespoon Brown Sugar
- 8 tablespoon fish sauce
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Kimchi Recipe
Steps To Prepare
Wash cabbage and cut into big species.
Remove the skin of the carrot and cut into thin strips.
Now sprinkle some salt on to the cabbage and toss it.
Allow the cabbage to rest for 30 minutes and wash 3-4 times to remove the excess water.
Mix chilli flakes, minced garlic, fish sauce, plum extract and sugar into a paste.
Now add this paste to the cabbage, carrot and radish.
Mix the veggies into the paste thoroughly.
Transfer the mixture to a container for fermentation.
Storage And Serving Method
Add sesame seeds and sesame oil before serving.
Serve immediately or keep it for 3 days to two weeks for fermentation.