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It's my first time making kimchi.
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#shorts #koreanfood #mukbang
Hi all, here comes the recipe 🥰
Put cabbage in salt water:
1 cabbage (750-800g)
90g salt
300ml water
Make a veggie broth:
1 medium sized onion
1 small sized kelp
1l water
scallion roots
shitake mushrooms (optional)
Prepare a flour + water mix for the sauce:
2 tbsp all-purpose or rice flour
180ml water
For the sauce:
4 red chili peppers
1 medium sized onion
2 garlic bulbs
2 scallions
40g chives (optional)
8g ginger
1 tbsp sugar
3 tbsp gochgaru
1) Start by cutting the cabbage into quarter pieces. Remove the cores from each piece.
2) Cut each quarter crosswise into 2-inch-wide strips.
3) Transfer the first half into a large bowl. Sprinkle salt (about 25g) evenly on the cabbage.
4) Add the second half into the bowl and sprinkle salt (20g) again. Mix the rest of the salt (45g) with 300ml water and gently distribute it over the cabbage. By using your hands, gently push the cabbage down to the bottom to soak in the water.
5) Let the cabbage sit for 20 minutes and flip them over a few times.
6) Let it again sit for another 20 minutes. Make a "cabbage bending test". It shouldn't be too soft and still bendable without breaking. If necessary, let the cabbage sit again for max. 20 minutes.
7) Make sure to make the veggie broth while the cabbage is soaking in the salt water. Add the ingredients and water to a pot and let simmer over low heat. Once ready, let it cool off.
8) Prepare the flour+water mix. It helps to make the sauce smooth and be absorbed by the cabbage.
9) Once the cabbage is ready, set it aside and let the water drain.
10) For the sauce, put the ingredients above in a blender. Add the veggie broth and the flour + water mix. Make sure that the broth and the flour+water mix are cooled off. Mix until smooth.
11) Transfer the mix into a large bowl. Add sliced chives (optional) and scallion. Mix well.
12) Add the cabbage and gently mix with your hands.
13) Make a quick taste check and add more sugar, salt, or a splash of soy sauce, if necessary.
Well, that's it! Enjoy the fresh kimchi with a bowl of rice and/or meat ❤️
Hi all, here comes the recipe 🥰
Put cabbage in salt water:
1 cabbage (750-800g)
90g salt
300ml water
Make a veggie broth:
1 medium sized onion
1 small sized kelp
1l water
scallion roots
shitake mushrooms (optional)
Prepare a flour + water mix for the sauce:
2 tbsp all-purpose or rice flour
180ml water
For the sauce:
4 red chili peppers
1 medium sized onion
2 garlic bulbs
2 scallions
40g chives (optional)
8g ginger
1 tbsp sugar
3 tbsp gochgaru
1) Start by cutting the cabbage into quarter pieces. Remove the cores from each piece.
2) Cut each quarter crosswise into 2-inch-wide strips.
3) Transfer the first half into a large bowl. Sprinkle salt (about 25g) evenly on the cabbage.
4) Add the second half into the bowl and sprinkle salt (20g) again. Mix the rest of the salt (45g) with 300ml water and gently distribute it over the cabbage. By using your hands, gently push the cabbage down to the bottom to soak in the water.
5) Let the cabbage sit for 20 minutes and flip them over a few times.
6) Let it again sit for another 20 minutes. Make a "cabbage bending test". It shouldn't be too soft and still bendable without breaking. If necessary, let the cabbage sit again for max. 20 minutes.
7) Make sure to make the veggie broth while the cabbage is soaking in the salt water. Add the ingredients and water to a pot and let simmer over low heat. Once ready, let it cool off.
8) Prepare the flour+water mix. It helps to make the sauce smooth and be absorbed by the cabbage.
9) Once the cabbage is ready, set it aside and let the water drain.
10) For the sauce, put the ingredients above in a blender. Add the veggie broth and the flour + water mix. Make sure that the broth and the flour+water mix are cooled off. Mix until smooth.
11) Transfer the mix into a large bowl. Add sliced chives (optional) and scallion. Mix well.
12) Add the cabbage and gently mix with your hands.
13) Make a quick taste check and add more sugar, salt, or a splash of soy sauce, if necessary.
Well, that's it! Enjoy the fresh kimchi with a bowl of rice and/or meat ❤️
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