Cuisine : Kimchi- Traditional Veg Korean dish-How prepared

 



Kimchi is a traditional Korean dish made by fermenting vegetables, most commonly napa cabbage and Korean radish, with a mix of seasonings. It is an essential part of Korean cuisine, known for its vibrant flavors that are tangy, spicy, and rich in umami. There are many regional and seasonal variations, but napa cabbage kimchi (baechu kimchi) is the most popular and widely recognized around the world. Aside from its bold taste, kimchi is also valued for its nutritional benefits, being rich in vitamins, fiber, and probiotics.

Ingredients

Main Vegetables

  • Napa cabbage (1 large or 2 small heads)
  • Korean radish
  • Korean pear (optional, for sweetness)
  • Green onions or scallions
  • Carrot, julienned

Seasonings and Paste

  • Coarse sea salt (for brining)
  • Gochugaru (Korean chili flakes, adjust for spice)
  • Fish sauce and/or salted fermented shrimp
  • Garlic, minced
  • Ginger, minced
  • Onion, minced or blended
  • Sugar or sweet rice flour (for mild sweetness and balance)
  • Water

Optional Additions

  • Korean chives
  • Salted squid or other seafood (traditional in some regions)

How Kimchi is Prepared

1. Brining the Vegetables

  • Cut the napa cabbage into halves or quarters.
  • Salt the cabbage by sprinkling coarse sea salt between the leaves or soaking it in a saltwater solution. Let it sit for several hours until softened.
  • Rinse thoroughly and drain to remove excess salt.

2. Making the Seasoning Paste

  • Prepare a thick porridge using sweet rice flour and water (optional but common).
  • Combine the cooled porridge with chili flakes, fish sauce, salted shrimp, garlic, ginger, onion, sugar, and other seasonings.
  • Add julienned radish, carrot, and scallions to the paste, mixing thoroughly.

3. Coating and Packing

  • Spread the seasoning paste evenly between each cabbage leaf, ensuring full coverage.
  • Pack the seasoned cabbage tightly into a sterilized, airtight jar or container.

4. Fermentation

  • Leave the jar at room temperature for one to two days to begin fermentation.
  • Once it reaches the desired sourness, transfer it to the refrigerator to slow down fermentation.
  • Kimchi can be eaten fresh or aged for a deeper flavor, with three to four days being a popular choice.

Serving

Kimchi is traditionally served as a staple side dish (banchan) with every Korean meal but is also used in a variety of dishes such as kimchi stew (kimchi jjigae), kimchi fried rice, and savory pancakes.

Kimchi’s complex flavor, versatility, and health benefits have made it a beloved dish worldwide. Though recipes differ by family and region, the process of careful fermentation and seasoning remains central to its unique identity.



Comments

Post a Comment

Popular posts from this blog

Donald Trump makes triumphant return to President seat of USA , Kamala Harris fight in vain

Image
  Donald Trump has been declared the 47th President of the United States, having won the popular vote and likely secured the 270 electoral votes required to claim the presidency. On Wednesday, as votes were still being counted in several states, major U.S. media outlets confirmed Trump as the winner. He received more citizen votes than Democratic opponent Kamala Harris and, according to the Associated Press, has also reached the necessary 270 electoral votes to officially be recognized as President-elect. Several international leaders, including Indian Prime Minister Narendra Modi, British Prime Minister Keir Starmer, French President Emmanuel Macron, Italian Prime Minister Giorgia Meloni, and Canadian Prime Minister Justin Trudeau, have congratulated Trump on his victory. Russian President Vladimir Putin, however, has yet to make any public statement. Russia issued a statement expressing that it holds "no illusions" but is prepared to cooperate with the Trump administration....
Read more

Indian astronomer created stunning video capturing earth's rotation from Ladakh

Image
Indian astronomer Dorje Angchuk has created a mesmerizing time-lapse video capturing Earth's rotation from the breathtaking landscapes of Ladakh. As the engineer-in-charge at the Indian Astronomical Observatory in Hanle, Angchuk aspired to produce a complete 24-hour time-lapse showcasing the seamless transition between day and night. Although we do not perceive the Earth's movement in our daily lives, our planet is in constant motion—both spinning on its axis and orbiting the Sun. In his video, Earth’s rotation becomes evident while the Milky Way appears motionless in the background. Reflecting on the project, Angchuk remarked, “The stars remain still, but Earth never stops spinning,” underscoring the technical challenges he faced while bringing his vision to life. His initial goal was to capture the Orion constellation; however, its high placement in the sky, given Ladakh’s latitude, presented difficulties. The region’s extreme cold also posed significant obstacles, rapidl...
Read more

Sporting lcons : Karl-Heinz Rummenigge: A Legendary Footballer , career HLs & video

Image
  Karl-Heinz Rummenigge was born on September 25, 1955, in Lippstadt, West Germany. A legendary forward, Rummenigge was known for his exceptional technical ability, vision, and prolific goal-scoring. He was one of the most influential players of the late 1970s and 1980s, achieving success at both club and international levels, and later became a key figure in football administration. Style of Play Rummenigge was a forward who combined elegance with athleticism. He was versatile, able to play as a central striker or on the wings, using his speed, dribbling skills, and powerful shots to dismantle defenses. His balance and close ball control allowed him to glide past defenders, while his ability to score from distance, as well as in one-on-one situations, made him one of the most feared attackers of his time. Rummenigge also excelled in aerial duels, thanks to his height and leaping ability, making him a complete forward. He was known for his composure in front of goal, intelli...
Read more