Something made for the first time is something special.
Have you ever been nervous for the first time? Yeah, this time I was nervous, is not of presenting in front of many people but because of do something I had never done before. Making kimchi in large quantities for the first time.
This is because someone came to my house and gave me lots of vegetables from his garden. He gave Chinese cabbage and carrots in large quantities. The first thing in my mind was to process it into vegetables that could be eaten in the long term.
Also be careful because enjoying kimchi mixed with instant noodles will definitely be very enjoyable. After all, the rainy season has arrived. There will be times when I enjoy a bowl of instant noodles and kimchi is the best fiber for processing instant noodles for good digestion.
The fact you need to know is that making kimchi requires patience, precision and a lot of time. Why? Because it has to be left overnight and the most important thing is that its hygiene is maintained.
Kimchi is a fermented food product, it is definitely best for digestion, especially for those who frequently suffer from constipation. Fermentation to make kimchi takes 1 to 2 days, depending on how 'sour' you want the kimchi to taste. I prefer it to take 36 hours to make it more sour but still very friendly for my stomach which has GERD.
- 2 white cabbage, 2 cabbage, 500 gr carrots and spring onions
- 2 pears
- 7 pcs garlic
- 50 gr gochugaru
- 100 gr salt
- 50 gr sugar / maple syrup
- Clean water
- The mustard greens and cabbage that will be used must be washed thoroughly with running water. Then cut it to the desired size, I like large kimchi, so I cut it into 7x7cm pieces to get kimchi that has a very good texture.
- The mustard greens and cabbage used are then salted and mixed thoroughly to make the mustard greens and cabbage wilt and release their water content. This is the most important part in making good and hygienic kimchi so that it lasts longer. Leave it for 1-2 hours.
- After that, wash thoroughly with running water so that the salt content is removed. Even though it doesn't disappear completely, this is the taste of slightly salty kimchi.
- Wash and slice the carrots and spring onions, then set aside.
- Puree the pears and garlic. Blend until very smooth. Then mixed with gochugaru. You can use gochujang if you don't have gochugaru.
- After getting a paste-like texture, this is the most delicious seasoning for making kimchi.
- Put all the vegetables in a large container, then add the gochugaru paste and spread it all over the surface of the vegetables.
- Store in a sterile container, then cover with a cloth on top to ferment the kimchi. Leave it for 24-48 hours, store it in a safe place, away from insects and out of the sun.
- Fermented kimchi is ready to serve and store in the refrigerator for a maximum of 2 months.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
Annyeong yorobun! Welcome to wita’s corner. Author is a full time housewife who loves to eat while writing. Enthusiasm to gardening and cooking. Like the exploration of new things and have many dream is unlimited. Always vote and give suggestions to advance this author.
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