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Our Homemade Authentic Kimchi
Our Homemade Authentic Kimchi

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We hope you got benefit from reading it, now let’s go back to our homemade authentic kimchi recipe. You can have our homemade authentic kimchi using 17 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Our Homemade Authentic Kimchi:
  1. You need 3 whole Chinese cabbage
  2. Use 1/3 A) Daikon
  3. Use 2 whole A) Carrots
  4. Take 1 1/2 bunches A) Chinese chives
  5. Get 200 grams B) Red chili peppers (coarsely ground)
  6. Take 100 grams B) Red chili peppers (finely ground)
  7. Prepare 2 C) Apples
  8. You need 170 grams C) Garlic
  9. Provide 1 piece C) Ginger
  10. Provide 100 ml C) Honey
  11. Prepare 80 grams C) Sugar
  12. Get 1 packages C) Cut kombu
  13. Provide 3 tbsp C) White sesame seeds
  14. Prepare 2 packages Dashi stock granules
  15. Take 400 grams Salt
  16. Provide 1 3/8 liter Water
  17. You need 400 grams Salt-fermented shrimp paste
Steps to make Our Homemade Authentic Kimchi:
  1. A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day. Once wilted a little, cut into 6 to 8 pieces.
  2. Sprinkle salt on the cabbage cores and start filling the barrel with them. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
  3. During the winter, all the liquid should come out within a day.
  4. Take out the cabbage and rinse well with water.
  5. Squeeze out the liquid piece by piece and let sit for a while. Then, squeeze out the liquid once more from the core to the leaves.
  6. Finely julienne the daikon and carrots marked with A). Cut the A) chives into 3 cm pieces.
  7. Bring 1.4 liter of water to a boil and add the dashi granules. Once cooled, add in the C) ingredients, apples, garlic, grated ginger. Add in the B) ingredients and shrimp paste.
  8. Mix well and let sit for about 30 minutes. Add in the A) ingredients and mix together. Now you have the yangnyeom sauce.
  9. Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
  10. Arrange the cabbage pieces in a container.
  11. To seal off air, cover with plastic wrap and store in the refrigerator. It will be ready to eat in 3 days at the earliest, depending on your preference.

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