what is kimchi(how to make kimchi,korean food)

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what is kimchi(korean food) 

 How to make






what 


Kimchi is a traditional Korean fermented dish, mainly made by fermenting cabbage or various vegetables with salt and red pepper powder. In the process, beneficial fungi are formed through fermentation, making kimchi a very healthy food. Kimchi occupies an important place in Korean food culture and is loved not only in Korea but also around the world.


how to make kimchi


I will explain in detail the process of making kimchi step by step.

Order of Kimchi Making

1. Preparation of ingredients


Cabbage: Choose fresh and elastic cabbages. Usually, we use Saesong or Apple cabbages.
Salt: Use kimchi salt or thick salt.
Red pepper powder: It uses red pepper powder for taste and color.
Garlic, ginger, onion, etc.: Prepare a variety of seasoning ingredients.

2. Cabbage grooming


Cabbage grooming: Remove the outer leaves of the cabbages one by one and protect the inner leaves. Slightly cut off the roots to make them neat.

3. salted fish


Salt application: Sprinkle salt evenly between the leaves of the cabbage. Usually, pickle it for 2-3 hours. When the cabbage is sufficiently pickled, it becomes wet and leaves become chewy.

4. Making Seasoning


Seasoning Ingredients Preparation: Make the seasoning by mixing red pepper powder, minced garlic, minced ginger, minced onion, etc.

5. applying seasoning to cabbages


Seasoning: Apply the prepared seasoning evenly to the salted cabbage. Apply the seasoning evenly to each leaf of the cabbage.

6. Drying Kimchi


Dry: Leave the seasoned cabbage indoors for about 1 to 2 hours to dry properly. In this process, the cabbage is a little soft and the seasoning is well cut.

7. Save Kimchi


Save: Store dried cabbages in a kimchi container. Usually, you pile up cabbages and push them hard. Make sure you press down hard so that the edges of the kimchi container don't get water.

8. fermentation


Fermentation: Leave the soaked kimchi at room temperature for about a day, then store it in the cold or refrigerator to ferment it for several days. During the fermentation process, the taste of kimchi becomes moist



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