Kimchi is a South Korean food that is famous throughout the world. It is most widely known as the common source of digestive enzymes for Koreans, but the reason behind its popularity are several other foods that also contain similar enzymes and this includes Chinese cabbage, green onions, bok choy, cauliflower, Brussel sprouts, and cabbages, for example.
In cookery books, people often cook Kimchi with Chinese cabbage. If you are new to Korean cooking, you should try Kimchi with Chinese cabbage. And then try it when you prepare it with Japanese radish, which is a much less popular choice in Korean cooking. That is why you should try making it with Japanese radish and Chinese cabbage separately.
Things To Know For Knowing How To Make Kimchi
As mentioned before, Kimchi can be prepared with green onions and bok choy. Bok choy is a kind of cabbage that has dark green leaves and they can be cut into small pieces. When preparing it, you must cut them into very small pieces. And this is done to ensure that they will not get bitter.
You should make it only with salt-free water or a mixture of water and salt. The use of some kind of seasoning, such as garlic, ginger, onion, soy sauce, and so on, is unnecessary, but it is said that seasoned Kimchi tastes better. If you want, you can add soy sauce, white pepper, or any other seasonings to your Kimchi.
You should make sure that the ingredients you use for your Kimchi are fresh. It is best to use ingredients from the produce section of your supermarket, or even grocery. You can also purchase frozen versions, which are good for about two months.
Making it with Japanese radish is easier because there is a pre-made dressing for it already. However, if you have a problem with Japanese radishes, you can use cabbages instead of radishes. When you do this, you must avoid using young green leaves and just start off with clean young leaves.
Let It Be Cool
After making it, you must allow it to cool down. It is important to make sure that the vegetables stay cool until you use them in your dish. When you make it with radishes, you should reduce the heat to low, since the radishes are acidic and they make your Kimchi bitter.
After the ingredients have cooled down, you can slice them and serve them. You can apply the dressing after the vegetables are cool so that you can preserve its freshness. You can mix the dressing with some boiled water before pouring over the Kimchi. While mixing the dressing, you can apply it directly to the meat so that it will not stick.
Make As Per Your Taste
When you make it with cabbages, you can also serve it with the dressing, since cabbage is not as spicy as radishes and this means that you will not feel the need to adjust the sauce before serving. Cut up the cabbage and put it in a bowl. Pour some vinegar on it and let it sit for five minutes before serving.
For kimchi with garlic, you can either make it yourself or you can purchase some it ready-made. When making it yourself, simply slice some fresh garlic and then add it to the mixture. You can make your own sauce by mixing it with soy sauce, white pepper, or any other seasoning.
For those who would like to make their own Kimchi, they can use kelp, a good herb, or cucumber leaves. They can either grate them and chop them or you can boil them in water and strain out the pieces and then mix them into it.
You can also marinate rice in the marinade and then make your Kimchi with that. Grate fresh shiitake mushrooms and then add them to the marinade as well. and make the sauce before serving it with the rice.