Anyone who has ever enjoyed Korean Barbecue will be very familiar with this dish. It resembles a bright red salad of sorts, but in actuality is just pickled cabbage fermented in pure flavor. It is a staple of Korean cuisine and is chock full of vitamins A, B and C. It also helps prevent and treat yeast infections and acts as a digestive aid.
This dish takes about 25 minutes to prepare but requires at least 4 days of refrigeration to complete. After washing, sprinkle cabbage with lots of salt and leave it to soak in for about an hour. Do this twice, salt is an important preserver for this dish.
Create a garlic, ginger and onion paste using the blender and then mix the rinsed and salted cabbage with the paste, some cayenne peppers, radish, cucumber, and minced green onions. Make sure to keep mixing the combo until the salt, paste, and other flavors are kneaded into all the veggies. After a few days of refrigeration, your traditional Korean kimchi is ready to serve!
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