Kimchi Recipe Korean style
What is Kimchi? Kimchi (Kimçi); It is a common term for salted, flexible and fermented vegetable dishes. History goes to ancient times.
There are hundreds of Kimchi varieties in Korea. In the last decade, Korean kimchisi has become a global recognition as a healthy probiotic food.
It is a good source for useful lactic acid bacteria, has excellent anti oxidation and anti -cancer effects and helps prevent aging.
This recipe is made with Baechu known as Napa cabbage, so it is called Baechu kimchi. Pogi is also known as Kimchi because the head of the cabbage is firm. Pogi means “head” of a vegetable.
At the end of autumn, Korean households make such kimchs in large amounts for Kimjang (or Gimajang), who has an annual kimchi activity as preparation for cold months.
And this homemade Kimchiler and later Jjigae, Mandu, Bibim Guksu, Kimchijeon, Dububu Kimchi are preparing many Korean dinners.

How to make kimchi? To help you start doing kimchi at home, a head napa cabbage can be used.
Generally, the work is started by salting of the main vegetables. For Pogi Kimchi, you must separate the entire cabbage in two longitudes and then four. 2 If you are going to use small cabbage, just cut it in half.
Then, each cabbage is continued by washing thoroughly in salt water one by one. Generous salt is sprinkled generously to the thick white part of each leaf. This process allows the white parts to be salted evenly.
In the meantime, a kimchi paste is made by mixing all spice ingredients, and then the radish is chopped in the form of thin matchstick and mixed with the dough thoroughly.
Each cabbage leaf from the radish mixture is applied slightly to the white part.
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How long is Kimchi kept? You can start eating your kimch at any time, but it is recommended to rest in the refrigerator for about two weeks to make my taste in full.
As the time prolongs, Kimçi can once become very sour.

Korean -style traditional kimchi recipe (Napa cabbage)
Kimchi materials
1 big or 2 small napa cabbage
1 cup of Korean coarse sea salt
5 cups of water
Half a kilo of Korean radish
Quarter Korean pear -depending on it-
3 – 4 green onions
1 piece dashima (boil in 1.5 cups of water for 5 minutes)
Consequences for kimchi recipe
1 tablespoon adhesive rice powder (mix with 1/2 cups of water, cook on low heat until it reaches a thin paste consistency and let it cool.
Half a cup of salty shrimp (saeujeot) -in -chopped 3 – 4 raw shrimp -in -chopped or ground – optional – 3 tablespoons of myulchiaekjeot fish sauce 3 tablespoons of garlic, chopped 1 teaspoon ginger, grated 1 teaspoon of sesame – request 1/2 cup of water kimchi recipe making thick white part of the cabbage longitudinally cut in half. Then, slowly separate it with your hand to divide it into two parts. To make a quarter, do the same for each half.
Melt half a glass of salt in a large bowl in 5 cups of water. Wash each cabbage quarter one by one in salt water, rinse the excess water again, and then transfer to another bowl.
Sprinkle with the other half cup of salt and start from the outermost leaf and sprinkle with salt on the thick white part of the leaf.
Try to salt all cabbage quarters with 1/2 glass of salt, but you can use it a little more if necessary.
Repeat with the rest of the cabbage quarter. Pour the salt water from the first bowl over the cabbage. Turn the bottom every 2-3 hours and leave for about 6-8 hours.
When the white parts of the leaves are easily bent, cabbage is ready to be washed. Rinse thoroughly 3 times, especially between white parts. Cut thoroughly.
Mix the rice powder with half a glass of water and cook over low heat until it reaches a thin paste consistency and let it cool.
Prepare garlic, ginger and saeujeot. Combine all spice ingredients, including rice paste and about half a glass of water, and mix well. Papped pepper slightly melts and leave on the edge until it reaches the consistency of paste.
Cut the radish and optional pear in the form of match garbage, transfer to a large bowl. Y
Cut the green onions into approximately small pieces of cross. Add the prepared spice mixture to the radishes and mix well with your hand.
Throw fresh onions and mix everything slightly. Taste a little. It should be a little too salty to eat as it is. Leave for about 30 minutes to ensure that the flavors mix beautifully.
Leaving enough leaves together, cut the hard body from each cabbage quarter. Put a quarter of cabbage in the bowl with a radish mixture. Spread a radish mixture on each leaf, one to two tablespoons for large leaves.
Fold the leaf part of the cabbage towards the body and wrap it beautifully with the outermost leaves. Place the cut side in a jar or an air -proof container with the cut side. Repeat with the remaining cabbage.
If your large leaves are poured, you can use them to cover the kimchin.
After entering all cabbage into a jar or air -proof container, press them hard.
Rinse the bowl containing a radish mixture with half a glass of water and pour into the kimchi container. Close the lid.
Leave for one or two days at room temperature, depending on the weather. Half a day is recommended on hot summer days. Then store it in the refrigerator.
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