Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, kim chi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kim Chi is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Kim Chi is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kim chi using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Kim Chi:
- Make ready 1 Large Head Nappa Cabbage (5 lbs or greater)
- Prepare 3-4 large Carrots julienned
- Take 1/2 of a Medium Daikon radish julienned
- Take 1/2 cup course Kosher Salt
- Take 2 Bunches Green Onions, Green tops cut from White part
- Take 15 Cloves Garlic pealed, if they're large cloves use 7
- Get Unsweetened Apple Juice as a liquifier
- Make ready 1 Tablespoon Fish Sauce
- Take 1/2 cup Korean Chilli Powder
- Get 4 Tablespoons White Miso Paste
- Make ready 4-6 inch long Ginger Root peeled and chopped course
Instructions to make Kim Chi:
- Cut the head of Nappa Cabbage into quarters and then slice it into 1 inch pieces. Julienne the carrot and Daikon. (I use the juienne blades on my mandolin)
- Add some of the salt to it. Mix and continue adding the rest of the salt as you're mixing. After mixing wait a bit until the cabbage starts to wilt.
- Add enough water to the veggies to cover. Let stand 1 and half to 2 hours or until the cabbage stalk (thickest part) begins to become softer.
- In the meantime, add the Garlic, Ginger, White Miso Paste, Fish Sauce, White parts of the Green Onions, Korean Chilli Powder and a splash of Unsweetened Apple Juice. Purée until the sauce becomes smooth. Add more juice as necessary.
- Once the cabbage is ready, strain using a large collinder. Once drained return cabbage to bowl. Add the sauce to the cabbage and mix as well as the Green Onions tops (cut into 1/2 inch pieces) Stir until completely mixed.
- Add mixture to jars but screw the lid down. You will need the lid loose to provide venting. Place jars at room temperature for 3 days, checking on them daily and poking them with a clean knife to allow the gases to escape. After 3 days enjoy and tighten lid. Keep refrigerated.
So that is going to wrap this up for this special food kim chi recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
