Kimchi

preparation
Group members:

MICHAEL OLIVERT VALLE CORAHUA

AZUMI KEYLA QUISPE SUAREZ

Presentation:
In this opportunity l Will explain how
you can make a rich healthy pickle.
 what is kimchi?
In case anyone still doesnt know,kimchis a fermented
vegetable from korea that has been eaten as it is currently
known for about 250 years , the time when chili reached
the sea of japan and gives it that spicy flavor so
characteristic of this preparation
 Ingredients:
.
01 1 col china
06. 2 litros de agua

02.10 gramos de
harina de arroz
07. 3 cucharadas de pasta de
soja
08. 250 gramos de sal
03. 4 dientes de ajo gorda
1 trozo de 4 cucharadas de salsa
04. jengibre
09.
concentrado de pescado
05.2 cucharadas de 10. 1 cucharada de
azúcar pimentón picante o
chile en polvo
11. 1 cucharadita de semilla de sésamo
 Preparation:
1: The first thing we have to do to
prepare this Korean kimchi is to
separate the leaves from the stem of the
Chinese cabbage, cut them into pieces
and cut the stem into large pieces as
well. Chinese cabbage kimchi can also
be made by grating it into fine pieces
like a carrot, or leaving the cabbage
whole, it all depends on our tastes.
2 Next, in a large container we
add the water and the coarse
salt, we mix it well so that the
salt dissolves and thus obtain
a brine. Now we put the cut
Chinese cabbage and leave it
in this brine for about 12
hours.
 3
On the other hand, we prepare the
spicy Korean sauce. To do this, we
peel the piece of ginger and put it
in a mortar together with the also
peeled garlic, and we crush it all
together until we obtain a garlic
and ginger paste.
 4
Next, we mix the rice flour with
the chili powder or hot paprika,
add a bit of cold water and stir
well until we get a kind of
marinade for Korean kimchi. Then
we add the ginger garlic paste,
soybean paste, fish concentrate
sauce, sesame seeds and sugar, and
mix everything well again. We
keep this marinade in the fridge.
5 Once the Chinese cabbage has rested for all the
corresponding hours in the brine, drain it well
and put it in the previous preparation, stirring
and letting it soak well. Then we pour all the
Korean kimchi into a container, jar or jar with
an airtight lid or a tupperware, and let it
ferment in the fridge for at least 8 days so that it
has that characteristic acid, salty and spicy
flavor, although you can also eat it a few days
before but it still won't have that remarkable
flavor.
 6
Once you have the Korean
kimchi fermented to your
liking, you can store it in
the fridge for months as it
will keep perfectly, and use
it when it suits you best.
Tip:
If you leave the Chinese cabbage
kimchi to ferment outside the fridge
at room temperature, it should not
exceed 20º C but it will help it
ferment sooner and in about 3 days
you will get its characteristic flavor.
Data:
In Korea, kimchi was traditionally used to
accompany meat, fish or rice dishes such as
fried rice with kimchi or bokkeumbab, etc...
since it combines with a multitude of flavors
and preparations, but currently it can be
considered as a starter or main dish. in
itself; Even today, kimchi pizzas or broths
are made with the kimchi sauce, with the
marinade or marinade in which it is
fermented and which provides an acid, salty
and spicy flavor to any preparation.