Kimchi Korean Pickles Recipe
When it comes to Korean cuisine, one of the first dishes that comes to mind is kimchi. In fact, it is also known as Korean pickles. This dish, which is served in abundance with meals, even has festivals. Different vegetables are used in its production. So, how is kimchi made? If you have the ingredients in the list ready, we can move on to the recipe details for making kimchi.
For Kimchi (Korean Pickles) Materials
1 Japanese radish
1 Chinese lettuce
5-6 sprigs of green onions
2 carrots
1 leek
5 cm ginger
1 onion
2 tablespoons of granulated sugar
2 tablespoons of rice flour
2 tablespoons of paprika
2 teaspoons of salt
½ cup fish sauce (optional)
How To Make Kimchi (Korean Pickles)
First, wash the lettuce well and cut it into quarters. Then cut these leaves into large pieces.
Then salt the lettuce leaves and leave for 30 minutes.
Cut the carrots and radishes into thin lengths. Finely chop the leek and onion.
After rinsing the lettuce with plenty of water, put it in the bowl with the vegetables you cut.
For the rice porridge; Add 2 tablespoons of rice flour, 2 glasses of water and 2 tablespoons of sugar.
Boil until cooked on the stove. Add 2 tablespoons of chili powder to the boiling rice porridge.
Process the garlic, onion, and ginger. Then add it into the rice porridge.
After adding 2 teaspoons of salt to the rice porridge and mixing, keep it aside to cool.
At this stage, you can also add fish sauce, if desired.
Add the chopped vegetables to the rice porridge and mix.
Fill the mixture into the jar and close the lid. You can consume it after 1 week in a cool place. Enjoy your meal.
Key point Kimchi
Make sure to use fresh vegetables in the recipe. Cut off the rotten parts.
If you like it hot, you can add 4 tablespoons of chili powder instead of 2 tablespoons.
Do not forget to sterilize the jars you will use with hot water.