Good afternoon here me will give you a recipe authentic kimchi which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from authentic kimchi which has aroma and taste that can evoke our tastes.

So that the result of authentic kimchi, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare authentic kimchi the delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings required in make

1. Prepare 2 head Chinese cabbage
2. Prepare 1 Salt for pickling (5% of the weight of the cabbages)
3. Use 1 medium Daikon radish
4. Prepare 1/2 stalk The white part of a Japanese leek
5. Prepare 1 bunch Green onions
6. Take 1 bunch Chinese chives
7. Take 1/2 Onion
8. Take 1/2 Asian pear or apple
9. Prepare 2 head Garlic
10. Take 1 bag Ginger
11. Prepare 20 cm piece Kombu
12. Use 2 Scallops
13. Use 5 to 6 Ama-ebi shrimp (with their shells on)
14. Prepare 50 grams Salt-preserved squid (ika no shiokara)
15. Prepare 100 grams The liquid from salt-preserved sardines
16. Prepare 1 tbsp Sugar
17. Prepare 100 grams Dried red chili peppers (coarsely ground)
18. Prepare 50 grams Dried red chili peppers (finely shredded)
19. Use 100 grams Rice porridge (okayu)

We make our kimchi using sacred family recipes handed down from generation to generation. Kimchi is a Korean traditional side dish comprised of fermented vegetables. Rinse and cut cabbage into quarters. Use one cup of salt to sprinkle cabbage leaves thoroughly.

How to make Authentic Kimchi:

1. Cut the Chinese cabbage heads into quarters, and salt with 5% of their weight in salt the day before you plan to make the kimchi. (Make sure to put plenty of salt on the tougher root ends.) The next day, when moisture has come out of the cabbage and it is immersed in it, drain off the moisture in a colander.
2. Make the additional ingredients. Cut the daikon radish into 4 cm long julienne, sprinkle with salt and leave until wilted. Squeeze out the moisture.
3. Cut the green onion and Chinese chives into 3 cm long pieces. Cut the leek into 3 cm long pieces and julienne.
4. Put the onion, pear, garlic and ginger into a food processor and process until chopped and combined.
5. Soak the konbu seaweed in water until softened, and shred finely. Combine with the scallops, ama-ebi shrimp, and the salt-preserved sardine liquid in a food processor. Process until the shrimp shells are completely chopped.
6. From this point on protect your hands with gloves. Sprinkle half the chili pepper onto the daikon radish from Step 2, and mix well until it has all turned red.
7. Process the salt-preserved squid in a food processor until it's chopped up. Add this to the Step 6 mixture with the sugar, and squeeze and mix together with your hands.
8. Add the Step 5 konbu seaweed and the Step 5 scallop-shrimp mixture and mix and rub it all together with your hands.
9. Add the chopped up garlic mixture from Step for and mix it in. Add the rest of the chili peppers and rice porridge, and mix well.
10. Add the chopped up green onion, leek and Chinese chives. Mix to combine. The seasoning ingredient mix is finished.
11. Next, combine the seasoning mix with the Chinese cabbage. If the cabbage is still wet dry it well with paper towels. Push in the seasoning mix between the leaves of the cabbage.
12. Roll up the cabbage pieces, wrap each one with the outermost leaves, and it's done.
13. Kimchi is a fermented food, so don't eat it right after you make it. It's best after resting in the refrigerator for at least 4 days. Once it tastes right, store it in the partial freezing compartment (almost freezing) of your refrigerator to slow down further fermentation.
14. Done and ready to serve!

Soak every cabbage quarter into that water, practically bathe it in salted water. Kimchi is a traditional Korean dish whose components can vary but usually include some combination of vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months. Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.

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