8 ways to make delicious, crispy, spicy Korean kimchi

Kimchi is a traditional pickle that is never lacking in Korean and Korean meals and this dish is gradually becoming a very popular dish in Vietnam. Instead of buying ready-made kimchi in the supermarket, sometimes the seasoning doesn’t suit your taste, you can completely make this dish at home, the way to do it is also very simple.

Watch the clip of making Korean kimchi in more detail below:

How to make Korean cabbage kimchi

Process
10 Minutes Prepare
5 Hours For
3-4 people

Ingredients for making Korean cabbage kimchi

• 2 large cabbages

• 130g green onion
• 120g chives
• 2 carrots
• 100g garlic
• 2 onions
• 1 small piece of ginger
• 300g apple
• 120g Korean chili powder
• 30g Vietnamese chili powder
• 70g glutinous rice flour
• Some dried shrimp
• Some sesame
• Spices: Ear fish sauce, salt, table salt.

Ingredients for making Korean cabbage kimchi

How to make Korean cabbage kimchi

Step 1Process materials

After I buy the cabbage, I will cut it in half and split it into two and then wash it. Cutting this way when put in a storage box will be more convenient. When buying cabbage, you choose which corn has fresh leaves , not bruised or wilted, if you choose Da Lat round cabbage , thick and hard leaves , kimchi salt will be better.

Process materials

Peel carrots and cut into small pieces. Green onions and chives are cut into pieces. Peel apples and cut into small pieces.

Peeled garlic. Peel the onion and cut it into wedges. Peel the ginger and cut it into small pieces. Dried shrimp, soak in water until soft.

Step 2Cabbage salt

Next, you add 2 tablespoons of salt to 1 liter of water, dissolve it all, then add the cabbage and use your hands to slap the water on the cabbage so that the salt water penetrates evenly inside the sheath , so the finished product will absorb.

Slapping salt water on the cabbage

After slapping the brine for the cabbage, take it out and put it on a tray. Use your hands to separate each sheath of cabbage and rub in the salt . The thick inner core will require more salt than the outside. Remember to be gentle, not too strong. This is a very important step so remember to do it carefully so that the salt sticks to each cabbage, this amount of salt will directly affect your kimchi.

Cabbage salt

After rubbing the grains of salt, you put the cabbage in a bowl of salt water earlier and soak it for at least 2 hours to really soak it up, if you have more time, you can soak it for 5 hours, then the finished product will be ready. than.

Pickled cabbage

Step 3Cook glutinous rice flour

You put the pot on the stove, then add 500ml of filtered water and 70g of glutinous rice flour into the pot and stir until the powder dissolves, then turn on the stove, stirring constantly so that the dough does not clump at the bottom of the pot.

After seeing the dough thicken and turn clear, the dough is cooked, turn off the heat and let the dough cool.

Cook glutinous rice flour

Step 4Check and wash cabbage

After you have soaked the cabbage for at least 2 hours, you take it out and check the cabbage by using your hands to break the cabbage, if it is soft, not broken and opaque white , the cabbage is cooked, if If the cabbage is white in color, it means that it has been waterlogged without salt.

Then you bring the cabbage to wash it thoroughly under running water about 5-6 times until the cabbage is less salty, you can try to break it to taste, if it is too salty, you continue to wash it until the cabbage has a good taste. moderately salty.

After washing, you can use your hands to gently squeeze the cabbage and then let it dry , if you have time, you can bring it to dry in the sun for 1 day to really wilt, when the kimchi salt will be more crispy.

Check and wash cabbage

Step 5Grind kimchi mix

Put apple, onion, garlic, ginger, soft soaked dried shrimp, 1/2 teaspoon MSG and 50ml fish sauce in a blender and puree.

Grind kimchi mix

Step 6Mix kimchi

You prepare a large bowl and gloves to make it easier to do, both hygienic and not to burn chili powder.

Add all the ingredients prepared just now including: onions, chives, carrots, ground mixture, cooled glutinous rice flour, Korean chili powder, Vietnamese chili powder and mix well.

The stage of mixing kimchi is the most important step, you put the cabbage in and mix this mixture well, working from top to bottom and from outside to inside. Note that you have to do each peel carefully to really absorb the spices so that your kimchi will be delicious.

Mix kimchi

After mixing, you roll up the cabbage and put it in the box , the rest of the sauce you also pour into the box , close the lid tightly to preserve.

With hot weather, you leave the kimchi at room temperature for 1 day for the kimchi to ferment, then put it in the refrigerator and use it gradually. If the weather is hot , leave it at room temperature for 2 days before putting it in the refrigerator. The longer you leave it outside, the faster the kimchi will ferment and the more sour it will be.

Step 7Finished product

Kimchi after 2 days can be taken out and used. When eating, cut into small pieces and add some roasted sesame to make it more fragrant . The salted kimchi according to this recipe is really crunchy but also full of spices, the sweet and sour taste is moderate and there is a little bit of pungent taste on the tip of the tongue, just eat one piece and you will just want to eat it forever.

Korean standard cabbage kimchi is delicious

This kimchi dish can be used as a side dish or used to prepare other dishes such as kimchi soup, kimchi fried rice, which is also very interesting.

If you don’t have much time, you can also enjoy ready-made cabbage kimchi through packaged products at supermarkets, as well as at local grocery stores.

How to make radish kimchi

Process
10 Minutes Prepare
45 minutes For
3-4 people

Ingredients for radish kimchi

• 3 radishes
• Onion, garlic, ginger, shrimp paste, anchovy sauce, fresh milk, corn syrup, scallions
• Seasoning: Grain salt, sugar, Korean chili powder

Ingredients for radish kimchi

How to make radish kimchi

Step 1Prepare and marinate radishes

Wash radish, drain and cut into 2cm cubes. Marinate the cut radish with salt, 2 tablespoons sugar, mix well and marinate for 45 minutes then rinse with water.

Then mix the radish with 1 tablespoon of Korean chili powder and sliced green onions.

Prepare and marinate radishes

Step 2Make the dressing

Make the dressing

Put chopped onion, garlic, ginger, shrimp paste, fresh milk in a blender and puree. In a bowl, add 4 tablespoons of Korean chili powder and mix well for 5 minutes.

Step 3Mix radish kimchi

Pour the marinade mixture over the pre-marinated radish and mix well. Then put radish kimchi in a glass jar with a tight lid and leave it outside for 1-2 days to be used.

Mix radish kimchi

Step 4Finished product

Radish kimchi

See more: 2 Ways to make sweet and sour white radish kimchi

How to make kohlrabi kimchi

Process
10 Minutes Prepare
30 Minutes For
3-4 people

Ingredients for making kohlrabi kimchi

• Kohlrabi 1 kg
• White radish, carrot, onion
• Green onions, chives, ginger, garlic
• Condiments: Fish sauce, chili powder, sugar

Ingredients for making kohlrabi kimchi

How to make kohlrabi kimchi

Step 1Process materials

Kohlrabi peeled, washed and cut into bite-sized cubes, then marinated with 2 tablespoons of salt for 15 minutes. Then wash and dry.

Onion, ginger, garlic chopped . Radish, shredded carrots, onions, chives cut into bite-sized pieces.

Process materials

Step 2Make a fever

Put the onion, ginger, and garlic in the mortar. Use this mixture to marinate prepared radishes, carrots, onions and chives with 3 tablespoons of chili powder, 4 tablespoons of sugar, and 2 tablespoons of fish sauce.

Add kohlrabi to the mixture, then mix well, put it in a jar to incubate for 2 days , it can be used.

Make a fever

Step 3Finished product

kohlrabi kimchi

Crispy, slightly sour kimchi is an attractive, delicious and anti-boring dish that is very good when eaten with braised meat and grilled meat.

See more: How to make kohlrabi kimchi

How to make cucumber kimchi

Process
6 hours Preparation
10 Minutes For
3-4 people

Ingredients for making cucumber kimchi

• 1kg cucumber (cucumber)
• 20g chives
• 50g carrots
• 50g onion
• 50g chili powder
• 10g white sesame
• 50ml filtered water
• Minced garlic
• Seasoning: fish sauce

Ingredients for making cucumber kimchi

How to make cucumber kimchi

Step 1Process materials

After buying cucumbers, wash them thoroughly under running water, then cut off the 2 ends, then cut the cucumbers into 4 lengths , but don’t cut them apart. Then season with salt.

Preliminary processing of cucumbers

Wash chives, then cut into pieces about 3-5cm.

Peel the carrots, wash them with water and cut them into small pieces.

Peel the onion, wash it, and cut it.

Prepare the remaining ingredients

Step 2Cucumber kimchi salt

For shallots, carrots, onions, paprika, sesame, filtered water and 4 tablespoons of fish sauce , mix well to combine.

Then put the mixture above into the marinade with the cucumber, you should put it in the middle of the cucumber so that the salted kimchi can be absorbed more evenly.

Then marinate cucumber kimchi for 6 hours , then you can take it out and use it.

With kimchi, you should use Korean chili powder so that the dish after making it will follow the most Korean taste.

Cucumber kimchi salt

Step 3Finished product

Cucumber kimchi

After fermentation, cucumber kimchi can be stored in the refrigerator, when you eat it, take it out and use it gradually.

So the kimchi is done, here is our finished product. Hopefully with how to make cucumber kimchi you can make this dish yourself at home. Let’s go to the kitchen and make it right now!

How to make kimchi zucchini

Process
60 Minutes Preparation
15 Minutes For
3-4 people

The house every Tet holiday makes palanquin tubers. This is an indispensable side dish on every Tet holiday. This year, try the old kimchi recipe, change the family’s taste to make the meal more attractive.

How to make kimchi radish is also very simple, first you cut the ingredients such as onions, white radishes, carrots, pears, green onions, chives, etc. cleaning process. Then soak the palanquin with salt water for about 7-8 hours. Then make a sauce mixture to mix the palanquin, including ginger and garlic, common spices. It’s simple, right. Start working in the kitchen now!

See more: How to make crispy, crispy kimchi to relieve boredom for Tet holiday

How to make lotus root kimchi

Process
20 Minutes Prepare
60 Minutes For
3-4 people

Kimchi dish originates from Korea but has been modified to suit the taste of Vietnamese people. The next suggestion that hpic.edu.vn wants to share is Vietnamese kimchi – lotus root kimchi. With the main ingredient being lotus root, other ingredients are also used such as white radish, carrot, baby corn, cabbage, …

Vietnamese kimchi dish has a sour and crispy taste from lotus root. Spicy flavor thanks to chili horn, ginger. This is a combination of two Vietnamese and Korean cuisines. If you haven’t tried it, what are you waiting for?

See more: How to make Vietnamese kimchi from sweet and sour lotus root

How to make sauerkraut kimchi

Process
30 Minutes Preparation
30 Minutes For
2-3 people

Ingredients for making sauerkraut kimchi

• 600g reed cabbage
• 1 pack of kimchi salt seasoning
• Juice of 1 pear
• Green onion, purple onion
• Seasoning: salt, fish sauce

Ingredients for making sauerkraut kimchi

How to make sauerkraut kimchi

Step 1Process materials

Green onions after buying , you cut off the roots, wash and cut into pieces. Red onion , peel off the skin and cut in half.

Process materials

Step 2Prepare and blanch sauerkraut

Buy sauerkraut, cut off the corners, remove the outer leaves, keep the inner leaves. Then rinse a few times with clean water, soak with salt water for 10 minutes , then rinse thoroughly, cut the sauerkraut to taste.

You put 1 pot of water on the stove, bring to a boil, then add the sauerkraut. Next, take it out and put it in cold water to keep the vegetables crispy

Good tip: Washing under running water will help clean vegetables.

Prepare and blanch sauerkraut

Step 3Mix sauerkraut kimchi

You put sauerkraut, red onion, green onion in a large bowl. Then add 1 packet of kimchi salt, pear juice, 1/2 teaspoon salt, 1 tablespoon fish sauce , mix well.

Mix sauerkraut kimchi

Step 4Finished product

With just a few simple steps with available ingredients, you’ve got home-made sauerkraut kimchi. Kimchi has a sweet and salty taste, sauerkraut is not pungent and crispy. There’s nothing like eating this dish with hot rice, let’s go to the kitchen and show off your talent right away!

See more: Summary of pickles that you can eat all the time without getting bored

Finished product

How to make quick kimchi

Process
1 hour 30 minutes Prepare
10 Minutes For
3-4 people

Ingredients for making quick kimchi

• 1kg cabbage
• 1 carrot
• 6 green onions
• 1 pack kimchi salt sauce

Ingredients for making quick kimchi

How to make quick kimchi

Step 1Process materials

After buying cabbage, you wash it, cut the tail slightly and then separate it into 2.

Carrots are peeled, washed, and cut about 5cm long . Onions, you remove the roots, wash and cut into pieces.

Process materials

Step 2Pickled and salted cabbage

After separating into 2, you soak the cabbage in boiling water about 80 degrees for about 1 hour . Next, you add 3 tablespoons of salt, rub it into each leaf and marinate for about 30 minutes.

After 30 minutes , you wash it with clean water about 3-4 times and then let it dry.

Pickled and salted cabbage

Step 3Mix kimchi

You put the chopped carrots and scallions into the bowl, add 1 packet of kimchi salt sauce and mix well.

Then add the mixed carrots and scallions to each cabbage leaf. You put each leaf in a glass jar , leave it at room temperature for about 8 hours to enjoy.

Mix kimchi

Step 4Finished product

The finished kimchi dish has an eye-catching red color, when you try it, you will feel the crispy cabbage and carrots, imbued with the sauce. You can eat this dish with banh chung, banh tet or white rice to help fight boredom during Tet. Try it now!

Finished product

Learn about Korean kimchi

What is Kimchi?

Kimchi, a staple of Korean peninsula cuisine, is a traditional dish of pickled and fermented vegetables, prepared with a variety of seasoning options including gochugaru (paprika), onions, and garlic. leaves, garlic, ginger and jeotgal (salted seafood) and is made from different vegetables as the main ingredients.

Not only that, Kimchi is also popular in many countries around the world and was voted by Health Magazine of the US as one of the 5 best dishes in the world.

Learn about Korean kimchi

Origin of Korean kimchi

Kimchi originated more than 3,000 years ago. The tradition of making kimchi begins with fermenting vegetables and then storing them during the cold winter, when many Koreans starve to death.

This is the most common side dish on the table every day, and is a long-standing cultural heritage of Korea.

The benefits of eating Korean kimchi

Kimchi is not only delicious but also once ranked as one of the world’s “5 healthiest foods” by Health Magazine of the US. This magazine claims that this dish is “rich in vitamins”, “helps with good digestion”…

Here are some benefits of eating Korean kimchi:

• Supplement with probiotics
• Add more nutrients
• Lower cholesterol
• Good for eyes
• Support for weight loss

Popular types of kimchi in Korea

Kimchi is not only popular in Korea, but also loved by many places around the world, including Vietnam. Here are some of the most popular Korean kimchi that you should know about:

• Traditional cabbage kimchi
• Chili kimchi
• Radish kimchi
• Cabbage Kimchi
• Green onion kimchi
• Cucumber kimchi

Reference : 5 ways to cook delicious Korean kimchi soup

In addition to the above recipes, you can refer to how to make lotus root needles which is also very simple, the finished product is delicious and nutritious. Follow hpic.edu.vn to learn more delicious dishes with kimchi!

Pocket how to make sauerkraut kimchi through the following Tiktok clip:

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