Today I am going to teach you how to make Korean food. This is called “Kimchi”. For those of us in Korea, “kimchi” is something we often eat. Also known as “kimchi”, it is an indispensable addition to the Korean dining table. The pickles and salt we add to our meals in Sri Lanka are very similar to this kimchi. These are added to everyday food and can also be used for specially made noodles and rice. There are many ways to make kimchi for each flavour. Today we are going to teach you how to make kimchi very simply with easy-to-find management.
Ingredients:
- Napa Cabbage / Chinese Cabbage (Cabbage) 1/2 nuts (finely chopped and washed well)
- 1 cup of onion leaves (about an inch long)
- Some of garlic
- 1 teaspoon of ginger
- 1 teaspoon of fish sauce
- Some of salt
- 1/2 teaspoon of sugar
- 1 Teaspoon of chopped chillies
How to Make:
Add all the ingredients to a large bowl (bowl) and mix well.
Leave the cabbage (cabbage) for about 10 minutes until the juice of the wilted mixture emerges.
Then pour the mixture and all its juice into a jam bottle or similar glass jar.
Close the lid of the glass jar and leave it at room temperature for 5 days until well fermented.
Open the lid of the jam bottle once a day for five days to release the air pressure (you will see bubbles appear when you open the lid).
At the end of five days, you can store the kimchi in the fridge and add it to your food. that is all! game over!
Important:
The speciality of kimchi is that it should be left to ferment for at least 5 days until it tastes real. 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.
