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How To make Northern Cabbage Kimchi
5 Heads cabbage
7 Korean readishes
1/2 Bundle
- 1/2 Bundle
- 4 Soaked forest mushrooms
,
Soaked and cut int 4 Dried stone mushroom :
,
Soaked, cleaned an 2 Korean pears , cut into
Thin juli 5 Garlic bulbs :
, peeled and
Crushed 3 sm Ginger roots , peeled and
Crushed 3 c Red pepper powder :
made
Into a paste wi Red pepper threads 1/2 c Pickled corvina , cut
Into narrow st 1/3 c Pickled baby squid, ""
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped 1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee 4 c Coarse salt
Table salt Sugar Korean watercress :
, cut In 2" length Green thread onions -- , cut In 2" length "" "" Preliminaries Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe) Preparations 1. soak the cabbage sections and the radishes in a brine prepared with 3
cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water. 2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom. 3. cut the pears into thin julienne strips.
4. cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow
strips. 5. cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing. 6. Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover
How To make Northern Cabbage Kimchi's Videos
Mild Kimchi for those who can't handle spicy food
Napa Cabbage Kimchi for Kimchi Rookies
Napa cabbage 2.5 KG (5.5 pounds/ 88oz)
Water 6 Cups ( 3 hot, 3 room temp.)
Salt 250g in total, 100g(3.5oz)for sprinkling directly and 150g(5.3 oz)for mixing with hot water
Daikon radish 250g, cut into 5mm matchsticks
*Cooked rice 60~70g (a big heap of 4 TBS) - This is very convenient if you are planning to eat a bowl of rice with your Kimchi, anyway. Just cook a little extra for the recipe.
* If you want to use glutinous rice flour paste,
Mix 1 cup of water and 3TBS of glutinous rice flour, and whisk constantly till it boils- the consistency should be like crepe batter.
(for red paste)
garlic around 6-7 cloves 20g /0.7oz
ginger (the size of a big garlic clove) 5g /0.2oz
¼ piece of one onion
green onions around 6, cut into 1~2 cm length (half to one inch)for green parts, white parts should be thinly sliced
pear 150-200g, weighed without core and skin
apple 100g, weighed without core and skin
water around 70ml (flexible depending on how thick your glutinous rice flour paste is)
Korean red chili powder 100g
Anchovy fish sauce 6 TBS ( if you like having salty fermented shrimp, then replace 2TBS out of 6TBS with the fermented shrimp. I’m using just anchovy fish sauce in the video.)
sugar to your liking - I used 1TBS
If I want to keep this Kimchi for more than 3 months, I would submerge the Kimchi in brine by adding more water and some extra salt into the paste. (per 1 cup of warm water , 1 TBS of sea salt)
Come and check my regular nappa cabbage Kimchi here ,
#mild #kimchi #korean_food
Kimchi in 2 mins?! Making INSTANT kimchi?!
#KIMCHI #MKH #KOREA
Kimchi! The most important food in Korea? It can take a lot of effort to make kimchi. Usually over 2 days, and then fermentation can be days to over a week. We try this new product to see whether we can make instant kimchi.
Kimchi seasoning:
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Homemade Kimchi - Store All Winter Without Refrigeration
This Ancient Superfood is BURSTING with LIFEFORCE and PROBIOTICS!... Learn to make this delicious gift of nature and incorporate it into your healthy lifestyle for a fresh supply of vitamins, minerals and microorganisms that you need to THRIVE!!
Get the Mushrooms Here:(use promo code GARDENVIKING for 10%off) ( WE WILL USE THE LIONS MANE SPRAY AND GROW KIT AND THE YELLOW OYSTER SPAWN BAGS FIRST)
Get the Microgreens Seeds Here: (START WITH GREEN PEA, BLACK OIL SUNFLOWER AND EITHER BROCCOLI, RADISH, CABBAGE OR MUSTARD SEEDS)
Get all your COVER CROPS HERE: (ZONE 6 AND ABOVE USE CRIMSON CLOVER - ZONE 5 AND BELOW USE MAMMOTH RED CLOVER - ALL ZONES USE WINTER RYE OR WINTER WHEAT)
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Simply Korean's Jerry Kim makes fresh Cabbage Kim Chi
Jerry Kim, your Simply Korean chef visits Korean restaurant Hallah in North Melbourne and makes a traditional Korean side dish, a cabbage Kim Chi , in this segment from his Channel 31 cooking show (aired on 15th April 2017)
Traditional Kimchi Recipe For Business || Baechu (Napa Cabbage)
In this video, we will teach you how to make the traditional, classic and spicy napa cabbage Kimchi or also known as Baechu-Kimchi. This is a very easy Recipe For your Business and very delicious! For this kind of Kimchi, we're going to cut it in bite size pieces, so you can serve it without cutting it. It is very time saving but still very yummy! Hope you enjoy this video. :)
INGREDIENTS:
Porridge Recipe:
1/2 cup water
1/4 cup sweet rice flour
1/8 cup sugar
Porridge Procedure:
1.) In a bowl, mix all ingredients together
2.) Once mixed, heat it in the stove until you can see the bubbles and thickened.
3.) Let it cool down (you can place the pan in a bowl of cold water)
4.) Set aside
PROCEDURE FOR NAPA CABBAGE:
1.) cut in in half, and then cut it again in half if the size is too big for you. cut in bite size pieces
2.) soak in cold water
3.) Sprinkle 1/4 cup of salt in the napa cabbage and mix together
4.) Turn / mix the cabbage every 30 minutes (3 times)
5.) After you achieve turning it for 3 times, rinse it 3 times as well
6.) Drain and set aside
Kimchi Paste Recipe:
Cooled down porridge
1/2 cup fish sauce (patis)
1 cup kimchi powder (depends in your spice tolerance)
1/2 cup garlic (food processor)
1 tbsp ginger (food processor)
1 whole onion (food processor)
Kimchi Paste Procedure:
1.) If you have a food processor, put the garlic, ginger, onion and fish sauce then process it. If you don't have it, you may also just cut it into small pieces.
FOR THE VEGETABLES: ( all julienne cut )
2 carrots
1 radish
onion leeks
Mix napa cabbage and kimchi paste all together then store in a plastic container or bottle for 1 or more days.
Mas yummy!
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Kimchi Recipe
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