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How to Make Kimchi

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Time8 Hr
DifficultyEasy
Serves4

Kimchi can be defined as the essence of a Korean kitchen. Korean cuisine is an example of a fluid and dynamic cuisine. Constantly taking inspiration from its ancient cookbooks and relying on technologies, Korean cuisine has made a name for itself. With a perfect balance in nutrition and flavour, this cuisine has a huge fan base around the world. When we talk about the age-old recipe of kimchi, the ... Korean ancestral heritage is awoken. This age-old ingredient in Korean cuisine has come a long way from its origin. It is a beloved ingredient that gives you a taste of just the right amount of spices and condiments. A mainstay on the Korean dinner table, kimchi has made its way into the hearts of Korean cuisine lovers around the world. Kimchi has several exquisite flavours that float around your mouth on the first bite. The epitome of the yin and yang philosophy, each of these flavours strike a balance to give you the perfect taste. This fermented food has five essential flavours (sour, bitter, salty, sweet, and spicy). This culinary masterpiece is infused in garlic, chillies, and ginger. Kimchi recipes are a hit or a miss owing to the balance of these flavours. The right texture and taste make kimchi the best appetizer in terms of nutrition as well as taste. There are cabbages as well as carrot recipes for kimchi, each with their ground-breaking tastes. Served as a main dish as well as a side to flavoured rice, noodles, and soup, kimchi has been in the good books of flavour for a very long time.

Nutrition Info. (per serving)

ProteinFatCarbsFibre53 Cal53 Cal53 Cal53 Cal
  • 2gProtein
  • 3gFat
  • 6gCarbs
  • 3gFibre

Ingredients

Dry Grocery

Salt

Salt

1 teaspoon

Synthetic/white Vinegar

Synthetic/white Vinegar

2 teaspoons

Jaggery

Jaggery

2 teaspoons

Sesame White (til)

Sesame White (til)

0.5 teaspoons

Dark Soy Sauce

Dark Soy Sauce

1 tablespoon

Sesame Oil

Sesame Oil

1 teaspoon

Fruits & Vegetables

Carrot-regular

Carrot-regular

100 g

Spring Onion

Spring Onion

5 g

Other

Red Chillies

Red Chillies

8 units

Green Cabbage

Green Cabbage

200 g

Directions

1Wash and peel the carrot. cut carrot slices and cabbage into dices.
2Take carrot and cabbage in a bowl, sprinkle salt, jaggery and vinegar and mix it. Let it rest for 6-7 hours min.
3As the veggies release water squeeze it to remove excess liquid. Set aside. preserve the liquid, would be utilized for dressing. Heat water in a pan, add whole red chillies. Let it boil. Once the liquid dries off. Take the chillies in a blender and make a smooth paste of the same. Heat oil in a pan, add the chilli paste and let it cook. Once the raw flavour goes away, set aside, let it cool.
4In a bowl, combine sesame oil, chilli paste, soy sauce, toasted sesame seeds, spring onion and the solution stored after straining the cabbage - carrot mix. Mix well.
5Add the cabbage and carrots and mix well until all the veggies are well coated with the dressing.
6Sprinkle some sesame seeds and chopped spring onion and serve cold.

Success!

We hope you had fun making it! Enjoy the meal.

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