Kimchi is a traditional dish of Korean cuisine and today, we are going to tell you why it has become so famous and how you can prepare it at home.
Kimchi is a dish made mainly with Chinese cabbage and can be eaten as it once has lasted the whole cooking process, or it can be converted into the ingredient of a stew or other laborious dish.
Its flavor is pungent, although it can vary the degree depending on the days you have it fermenting, more days of rest, stronger is its flavor. And, if you haven’t tried it yet but do not dare to do it at home, it is common to find it in Korean restaurants as it is one of the essentials.
Another important fact, one of the reasons why it has become so famous, in addition to its flavor is because it is beneficial for the organism. They assert that it strengthens the immune system, as it protects against some cancers, alleviates lactose intolerance and can even reduce cavities, among many other benefits.
This recipe is by Alice’s, from her cookbook of 2013.
- 1 cabbage in Napa or China
- 5 cups non-chlorinated water
- 3 tablespoon salt
- 1 tablespoon chopped garlic
- 1 teaspoon chopped ginger
- 6 Sliced chives
- 1 tablespoon sauce/fish broth
- 1 pinch of sugar
- 2 tablespoons Gochugaru
In the first place, the Napa cabbage or Chinese cabbage is cut lengthwise; Remove the heart from the vegetable and start cutting it into thin slices crosswise. When you have everything ready, it will be time to wash well the Chinese cabbage and then leave it in a wringer to lose the surplus water.
In a large bowl mix the 5 cups of water with the 3 tablespoons of salt, stir well and place the Chinese cabbage inside; Cover with a plate or any container to help you keep the cabbage well submerged. We’ll have to let it soften all night, sometimes it comes with a few hours but check it out.
After this time, the Chinese cabbage drains well and reserves the leftover liquid.
Then place the cabbage in another container and pour some of the liquid along with the rest of the ingredients: chopped garlic, ginger, chives, fish sauce, sugar and gochugaru (similar to pepper or ground cayenne). Knead all this mixture until all the ingredients have been mixed evenly.
Afterwards, it is stored in jars or in a container and allowed to ferment for 2 to 6 days in the pantry or in an area where there is darkness, at an ambient temperature. Remember what you we at the beginning, more days of rest stronger flavor.