KIMCHI recipe (2 ways: tradition & vegan) – 2 CÁCH LÀM KIM CHI HÀN QUỐC (truyền thống & chay)

(English & Tiếng Việt) Mời các bạn xem các lưu ý và bí quyết để kim chi ngon, chuẩn vị tại bài viết đầy đủ ở: http://www.savourydays.com/video-2-cach-lam-kim-chi-han-quoc-truyen-thong-kim-chi-chay/

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* INGREDIENTS

A. Traditional Korean Kimchi

1 kg napa cabbage
water & table salt (50 g salt/ liter water)
10 – 15 g dried shrimps or dried anchovies
15 g sticky rice flour
3 -4 spring onions
100 g carrots
200 g radish
30 g apple or pear (about 1/4 small apple)
30 g onion (about 1/4 small onion)
10 g (2 – 3 big cloves) garlic
10 g ( 2 – 3 big slices) ginger
3 – 4 tbsp (40 – 60 ml) fish sauce
1 – 2 tbsp (14 – 28 g) sugar
2 – 3 tbsp Korean chili flakes
0.5 – 1 tbsp (10 – 15 ml) apple cider vinegar (optional)

B. Vegan & Easy Kimchi

1 kg napa cabbage
water & table salt (50 g salt/ liter water)
3 -4 spring onions
100 g carrots
200 g radish
30 g apple or pear (about 1/4 small apple)
30 g onion (about 1/4 small onion)
10 g (2 – 3 big cloves) garlic
10 g ( 2 – 3 big slices) ginger
1 – 1.5 tbsp Gochujang (Korean hot pepper paste)
1 – 2 tbsp honey/ corn syrup/ sugar
1 – 1.5 tbsp chili flakes to taste
1 tbsp apple cider vinegar
1 – 2 tsp table salt

* TIPS FOR SUCCESS:

– Submerging cabbage in salted water makes kimchi crunchy and accelerates the fermentation procedure.

– If you don’t have glutinous or sticky rice flour, you can use about 2 tbsp cooked rice. Soak this rice in warm broth (from shrimps/ anchovies) until the rice is very soft. Then cook until you can easily blend the rice with the liquid.

– Korean chili flakes can be substituted by a mixture of cayenne powder (for spicy taste) and paprika powder (for a vivid red color)

– As Gochujang is already fermented, using 1/2 – 1 tbsp Gochujang in Kimchi paste will boost the fermentation process of kimchi.

– For an easy but not vegan option, you can follow the vegan method but use fish sauce instead of table salt

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