It’s a fact: anyone who has tried the typical flavors of korean cuisine, impossible to do without it! Seriously, you’ve already tried it kimchi? This traditional recipe is a type of pickled chard tempered. Served as an appetizer or also as an accompaniment to meat, bread and seafood, the kimchi it’s great for getting out of the basics and venturing into new flavors. Nutritious and tasty, this traditional dish still has one more positive feature: durability! In the fridge with the appropriate seal, the kimchi lasts 3 to 6 months. So, to get all these benefits without even leaving your home, check out the complete step-by-step guide below:
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Full Kimchi Recipe
Preparation time:
45min (+5h at salt) (+48h at rest)
Performance
: 6 portions
Difficulty level:
average
Ingredients:
- 2 chard
- 2 white turnips
- 6 tablespoons of coarse salt
- 1 garlic
- 2 teaspoons of sugar
- 2 tablespoons of grated ginger
- 4 tbsp gochugaru or hot paprika
- 1 cup chopped green onion or chives
Method of preparation:
- First wash the beets and select the leaves that are suitable. Remove stem and discard.
- Cut the leaves into coarse strips and set them aside.
- In a large container, add water and salt and mix.
- Put the beets in the container with the salt, mix and leave in the fridge for at least 5 hours.
- For dressing, peel the turnip and cut into strips.
- Cut and chop the garlic into small pieces.
- Remove the beets from the water and rinse them under running water to remove excess salt.
- In a pyrophile lay the beets on absorbent paper to dry well.
- In a tightly closed glass container (where you will keep the kimchi ready), mix ginger, garlic, sugar, gochugaru and the green onion.
- With your hands, take the dressing and pass it on the beets.
- Arrange the seasoned strips and turnip slices in the glass container, pressing well. Tip: It is important to leave a 3 inch gap in the container for fermentation.
- Store sealed at room temperature for 24 hours. After that, keep it in the refrigerator for another 24 hours to ferment. Tip: The longer the brewing time, the stronger the flavor of yours kimchi.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
