Recipe of Award-winning Spicy Pinoy-Style Kimchi

Spicy Pinoy-Style Kimchi. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend. Here is how you achieve it. Kimchi is a traditional fermented Korean dish which is also popular in the Philippines.

But for Filipinos who love Asian food, Kimchi Jjigae (김치찌개) is a delicacy! Authentic Kimchi Jjigae is very spicy and could turn off taste buds that are not used to Korean food. Pickled radish has long been a staple side dish in Korean cuisine.

Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, spicy pinoy-style kimchi. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Spicy Pinoy-Style Kimchi is one of the most well liked of current trending foods on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Spicy Pinoy-Style Kimchi is something which I have loved my whole life.

Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend. Here is how you achieve it. Kimchi is a traditional fermented Korean dish which is also popular in the Philippines.

To begin with this recipe, we have to first prepare a few ingredients. You can cook spicy pinoy-style kimchi using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Pinoy-Style Kimchi:

1. {Prepare of Vegetable.
2. {Make ready 3 kg of Napa Cabbage/ Chinese Cabbage.
3. {Get 1/4 kg of Carrots.
4. {Take 1/4 kg of Horse Radish.
5. {Make ready 1/4 kg of Spring Onions.
6. {Prepare 1 kg of salt.
7. {Prepare of Paste.
8. {Take 1/4 kg of Glutinous Rice Flour.
9. {Get 3 cups of water.
10. {Make ready 1/2 kg of white sugar.
11. {Prepare 1/4 kg of garlic.
12. {Take 1/4 kg of white onions.
13. {Prepare 250 ml of fish sauce.
14. {Take 1/16 kg of Ginger.
15. {Make ready 1/2 kg of gochujang (Korean Chili Powder).

How to make Korean White Kimchi Korean White Kimchi Recipe - Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes. Heat up the oil in a wok or large frying pan. Add the luncheon meat, onion and garlic.

Steps to make Spicy Pinoy-Style Kimchi:

1. Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold water. Pat dry and chop it up to bite size pieces. Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job..
2. While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strips. Put it in one container..
3. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend..
4. In a sauce pan, pour 3 cups of water, and all of your rice flour. Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp..
5. After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbages. Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hands. What we want is crispy cabbage, not sloppy or even crushed to death..
6. In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well..
7. Add all of your vegetables, and mix it and make sure that all of them are covered in the paste..
8. Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container..
9. Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready..

Spicy Pinoy-Style Kimchi This recipe is a culmination as to what works in my taste palette. It will last about a month in the refrigerator. At first I was having doubts about it because I'm not a big fan of kimchi. When I tasted it though my mind changed about kimchi. I bought one home afterwards and my sisters love it.

So that is going to wrap this up with this special food spicy pinoy-style kimchi recipe. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!