So Tasty Homemade Kimchi in Switzerland! no doubt is one of my favorite food. I will guide you to make Homemade Kimchi in Switzerland! for my daughter.
Yummy Food Homemade Kimchi in Switzerland!
You can have Homemade Kimchi in Switzerland! by following 18 ingredients and just 31 steps. Here is cooking guidance how you can easily make it.
Ingredients
| 1 | Take 6 kg of Napa cabbage/ Chinese cabbage. |
| 2 | Prepare 1/2 cup of salt (recommend sea salt). |
| 3 | Approximately of <Kimchi glue >. |
| 4 | Take 15 of x 15 cm Dried kombu. |
| 5 | Approximately 2.5 tbs of rice flour / starch. |
| 6 | About 350 ml of water. |
| 7 | About of <Yangnyeom / Kimchi paste>. |
| 8 | About 3 cup of red chili pepper flakes. |
| 9 | You need 1 can of anchovis. |
| 10 | About 4 tbs of fish sauce. |
| 11 | Prepare 3 tbs of sugar. |
| 12 | Take 1 piece of / 1.5 cup apple / apple sauce. |
| 13 | Prepare 8 cloves of garlic. |
| 14 | Approximately 3 tbs of grounded ginge. |
| 15 | Approximately 1/2 of daikon radish. |
| 16 | You need 1/2 of carrot. |
| 17 | Take 3 packet of chives / wild garlic. |
| 18 | Take 3 tbs of sesame oil / toasted sesame. |
Cooking Guidances
| Step 1 | Ready the cabbage night before.. |
| Step 2 | Using knife to make cross cut on the bottom of the cabbage.. |
| Step 3 | Tear them apart into quarter. Repeat the process.. |
| Step 4 | Cut the bottom stem.. |
| Step 5 | Chop them into little bigger than bite size.. |
| Step 6 | Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage.. |
| Step 7 | Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night.. |
| Step 8 | Cabbage : next day (most of the water was drained). |
| Step 9 | Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally.. |
| Step 10 | Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened.. |
| Step 11 | Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once its started to bubble. (I did too much). |
| Step 12 | Mix rice flour or starch with water (not in the ingredients list).. |
| Step 13 | Pour the mix into the pot.. |
| Step 14 | Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside.. |
| Step 15 | Start making kimchi paste.. |
| Step 16 | Chop daikon radish, carrot and chives/wild garlic into 10cm long stick.. |
| Step 17 | Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water.. |
| Step 18 | Grind ginger and chop the garlics.. |
| Step 19 | Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste.. |
| Step 20 | Chop anchovies and add to the bowl.. |
| Step 21 | Add fish sauce, sesame oil / toasted sesame, and sugar.. |
| Step 22 | Mix all well.. |
| Step 23 | Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies). |
| Step 24 | Paste with chili, veggies with chili, and glue.. |
| Step 25 | Mix them all well. This is the yangnyoem aka kimchi paste.. |
| Step 26 | Mix the cabbage and yangnyeom.. |
| Step 27 | Start putting them in a jar.. |
| Step 28 | If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!. |
| Step 29 | Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation.. |
| Step 30 | You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week.. |
| Step 31 | Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses.. |
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