Recipe for Kimchi (A Korean Delicacy)
Leishangthem Roshan Meetei *
Steps:-
1. Wash the 1 Kg chinese cabbage in normal water. Cut it into 4 long pieces from its bud and shock it in salted water for atleast 2 hours.
2. Meanwhile, take a bowl and add 3 tbs sugar, 1/2 tbs salt, 4/5 tbs red chilly powder(you can add more, if you want it to be more spicier), 1tbs powdered dry fish(optional) or you can use any other powdered dry meat or shrimps etc(optional), 2/3 spring onion choped into fine pieces or you can also use common red onion, 1 tbs each of finely chopped garlic and ginger, Add 1/2 a cup of water and make a fine paste.
3. Cut a raddish or carrot or beet root(here I use beetroot, I love its colour) into small match stick slices and add it to the paste.
4. Rotate the chinese cabbage for every 15 minutes.
5. After shoking the chinese cabbage for 2/3 hours wash it in normal water 3 times, to remove the saltiness.
6. Cut it into pieces of 1 inch length.(You can skip the cutting at this stage, but you should cut it while serving)
7. Mix the paste and cut chinese cabbage throughly.
You can serve at this stage also.
But for more taste put all the kimchi in a glass jar or any jar which has an air tight lid. And cover it with its lid and keep it in room temperature for alteast 1/2 days.
Now your kimchi is ready to serve.
For long preservation keep it in a refrigerator.
Enjoy it with Kimbap or steamed rice.
* Leishangthem Roshan Meetei wrote this article for e-pao.net
The writer can be reached at leishangthemroshan1(at)gmail(doT)com
This article was posted on September 13 2015.
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