Kimchi
Servings: 5 mealsCooking time: 50 minutes
Chefs' Cookery Club brings you a different kind of food today. Kimchi is a very tasty dish that has its own unique flavor that belongs to the Korean tradition. Also, this is an indispensable side dish on the Korean dining table.
The pickles and salts we add to our meals in Sri Lanka are very similar to these kimchi. It can be added to everyday food as well as specially made noodles and rice.
There are many ways to make kimchi for each flavor. Chefs' Cookery Club brings you today the simplest way to make kimchi with easy-to-find management.
Fermentation and Storage: The specialty of kimchi is that it must be left to ferment for at least 5 days after its preparation until it tastes right. So you have to wait a few days to get the real taste of it. After 5 days of good fermentation, it can be stored in the refrigerator for about 2-3 months.
Add well-ripened kimchi to your food and enjoy it.
Try it out and tell us how your family reacts.
Ingredients
Steps
Add all the ingredients to a large bowl and mix well
Let the cabbage simmer for about 10 minutes until the juices of the mixture appear
Then place the mixture and all the juice in it in a bottle or similar glass jar
Close the lid of the glass jar and leave at room temperature for 5 days until well fermented
Once a day for five days, close the lid of the bottle to release the air pressure (you will see bubbles appear when you open the lid)
At the end of five days, store the prepared kimchi in the refrigerator and add it to the food