Curious about the Kimchi, food what's this?............... one of the most popular food in Korea, made of marinated vegetables and added spicy flavor, and then fermented. There are several types of kimchi, but most often present in the Korean dish kimchi is Baechu made from chicory. Very suitable for those of you who go on a diet or vegetarian

  • 3 Tie chicory, leave intact
  • 3 Hold the salt
  • 3 Spoon (tbsp) sugar
  • 6 tablespoons chili powder
  • 1 finger of ginger, finely grated
  • 2 cloves garlic, mashed
  • 1 Tie watercress
  • Tie 1 green onion, sliced
  • 1 Fruit radis, thinly sliced
  • 3 tablespoons fish sauce 
  1. Mustard left intact and wash with water flowing down to the deepest leaf mustard sheet. After the clean, soak the cabbage in the mix three handfuls of salt has been diluted with boiled water for at least six hours, until cabbage looks wilted.
  2. After six hours, lift the cabbage and rinse again with clean water to the sidelines of the folds of cabbage leaves to the rest of the salt washes away. Drain. If you like mustard greens can simply be left intact or cut into two parts by removing the ends of the mustard.
  3. Time to cultivate mustard greens with a mixture of ingredients and spices. Mix together sugar, chili powder, ginger, garlic, watercress, leeks, radis, fish sauce, and a little salt. Greed seasoning mixture evenly cover all the cabbage to the sidelines of the innermost leaves. Store in tightly covered container and allow at least 2 × 24 hours until the flavors to infuse into the meat mustard and do not store in the refrigerator. For longer storage process will be better because the fermentation is complete and the resulting taste will be maximal. After that, the new store kimchi in the refrigerator.
  4. Kimchi prepared foods can be eaten just like that, or served as an appetizer before the main meal. 
Tips for kimchi :
  1. The process of choosing a good mustard with mustard leaves are healthy and not worm-eaten kimchi also make the results convincing.
  2. Do not use cooking devices of metal materials for kimchi requires a relatively large portion of salt than other menus, in addition to the relatively long storage process will occur with the reaction between the metal salt thus affecting the taste of kimchi fermentation process.
  3. The results are delicious kimchi does require storage for weeks, even months to perfect the fermentation process. Ceramic materials are preferred for storing kimchi during fermentation takes place.
  4. Dose of seasoning ingredients you can customize until you find the right dosage to your taste. For example, by reducing the salt if you like add the fish sauce is already salty.
  5. if you want to produce kimchi with a nice red color you can make the material his own by chilli powder dry red chillies a nice red color in the sun until dry and then make a powder.
Good Luck with Kimchi   


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