Kimchi Anything! How to Make Kimchi | CHOW-TO
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- Опубликовано: 8 сен 2024
- Scroll down for the recipe!
Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can make it out of virtually any vegetable or fruit.
This fermented banchan* is an immune-system boosting probiotic superfood, that includes "healthy bacteria."
In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple.
There isn't a single right way to make kimchi, so here we learn the principles necessary to make it your own. Traditional Napa cabbage is just the start, as YeongSoo shows us other variations for inspiration. Move over store-bought pickles. It's time to do some fermenting at home.
*Collective name for small side dishes served with cooked rice in Korean cuisine.
#kimchi #atoboy
Atoboy Napa Cabbage Kimchi Recipe
For Cabbage Brine
6 each Napa Cabbage
10% Salt Water
MOP
1. Clean and cut cabbage into quarters.
2. Place cabbage in large container with brining liquid and let sit overnight at room temperature.
For "Glue'
525 g water
75 g sweet rice flour
MOP
1. In a saucepan over medium heat, add sweet rice flour and water. Bring mixture to a boil and lower heat to medium-low, stirring constantly. Once the sweet rice flour has dissolved, remove from heat and let fully cool in a refrigerator.
For Kimchi Base
200 g Gochugaru (Korean red pepper powder)
310 g sugar
250 g garlic
62.5 g ginger
325 g Moo (Korean radish)
350 g Korean pear
175 g onion
350 g fish sauce
MOP
1. In a Vitamix (or high powered blender), blend all ingredients until it looks like a puree. Add mixture to a large bowl along with the "glue".
2. Remove cabbage from brining liquid and squeeze well.
3. Spread kimchi base on each cabbage leaf. When every leaf is coated, wrap the leaves around themselves into a small package. Place cabbage into a container (that has a lid), ensuring the cabbage is packed tightly together.
4. Tightly close the lid to prevent oxidization (this will also help with fermentation).
5. Leave the kimchi container at room temperature for 2-3 days (after the first day, flip kimchi over).
6. After 3 days, put the kimchi container in a refrigerator and let it continue to ferment for 2 weeks.
7. Once you have reached your desired fermentation level, remove quartered cabbage and cut into pieces.
Serving size: 1~2 oz per serving
Recipe makes: ~5.5 quarts
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CHOW-TO is a documentary series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods from around the world. Follow as Guillermo learns history, techniques, tips, and valuable insight from chefs and experts, as they take him behind the scenes.
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I enjoy Kimchi with some consomme
I think the use of cabbage is mandatory when it comes to kimchi. Otherwise, you won't get that southwestern kick when you combine it with certain consomme.
can you kimchi doritos consomme?
tomatillo kimchi sounds so LA food blogger. these guys did their job well.
I'm drooling watching this. I'm obsessed with bok choy and scallion kimchi. I can't buy the mass produced stuff after making it at home.
I'd love to try that kimchi spread. 🤤
Nice! It's very interesting how people preserve things in different countries.
Just one advice, if you are sitting on the same table with someone that works at the restaurant, NEVER rub the chopsticks. You're disrespecting them by implying the chopsticks they gave you are bad quality ones.
thank you, I started doing that because I copycat what I don't know
Wow! I never knew this is how it's made!
i know it is pretty off topic but do anyone know a good place to watch new tv shows online ?
Mu kimchi is my favourite but I’ve really enjoyed apples, pears, and green tomatoes, Korean peppers and cucumbers
Can you help me make the brine with black rock salt brine ? I don’t have access to pickling or sea salt
I make turnip kimchi because I don't care for the taste of turnips as they are and when fermented the taste completely changes! I can't get enough now and so many people don't bother with turnips.
what can I make into kimchee for more of a southwestern kick?
This is a restaurant style kimchi. Home style kimchi is a little different.
I must be from another planet because I never liked Kimchi. I was introduced to Korean food 25 years ago. I loved Korean barbecue. But just not kimchi. Something must be wrong with me. Am I the only one out here that dislike it as much as I do. Give me a like if you feel the same way.
Nothings wrong with you. Some people just don't like fermented foods. I'm not into fermented foods either. I can't eat kimchi straight but I don't mind having it as part of other dishes etc.
First?