How to make kimchi without crispy glutinous flour, Korean standard

Kimchi is an indispensable dish in the daily tray of Korean families and is also a very popular dish in Vietnam. Today, Tnhelearning.edu.vn will show you how to make kimchi without glutinous flour but still delicious and Korean!

Prepare
30 Minutes Processing
30 Minutes For
3-4 people

Ingredients for making kimchi without glutinous flour

Ingredients for making kimchi without glutinous flour

• 1kg cabbage
• 1 carrot
• Garlic, ginger, green onion, chili
• Seasoning: Grain salt, sugar, Korean chili powder, fish sauce

Good tip:

In order to choose really fresh cabbage plants, when buying, you should pay attention to choose fresh cabbages that are light green at the top and white from the stem to the base as well as do not take bruised or bruised plants on them. trunk.

In addition, with Korean chili powder seasoning, you should buy it at stores specializing in Korean food or large supermarkets to ensure your kimchi is the best!

How to make kimchi without glutinous flour

Step 1Preliminary processing of cabbage

Preliminary processing of cabbage

First, you cut the cabbage into bite-sized pieces and put it in a bowl, cover the cabbage with water and soak it with 500g of salt and every 30 minutes , you return the cabbage once.

About 2-3 hours later , when the cabbage has shrunk to about half its original size, take it out and squeeze it out and let it dry.

Step 2Prepare other ingredients

Prepare other ingredients

Next, you bring half a carrot washed, peeled and cut into small pieces, washed scallions, cut off the top of the onion and cut the leaves into long pieces like the carrot fibers earlier, peeled and washed ginger. cut similar fibers, chili and garlic to be sliced.

Step 3Make kimchi seasoning

Make kimchi seasoning

In the next step, add cup of fish sauce, 3 tablespoons of sugar and 50g of Korean chili powder in a large bowl and mix well, then add the carrots, scallions and ginger that have been chopped before and mix until very carefully.

Step 4Mix cabbage kimchi

Finally, you put all the drained cabbage into the bowl of the sauce mixture, mix and rub it with your hands so that the cabbage can absorb the seasoning . After that, you put the cabbage kimchi in a box, cover it and leave it at room temperature for 1-2 days to help the cabbage ferment as well as reach the desired acidity.

Mix cabbage kimchi

When putting kimchi in the box, you should not insert the kimchi too tightly to avoid the phenomenon of cabbage kimchi from being too watery.

Hot Tip : Once the kimchi has fermented, store it in the refrigerator and use it within about 2 weeks. When using, you only take enough kimchi to eat and do not leave the excess in the box.

Finished product

The cabbage kimchi is colorful and rich in flavor, stimulating the taste buds

When finished, the cabbage kimchi dish will have a red, green, red, and green color that is very visually stimulating as well as a seductive aroma. Especially, even without glutinous flour, kimchi when eaten will still be crispy and retain the sweet and sour flavor mixed with a bit of spicy, extremely attractive.

In addition, you can also enjoy ready-made cabbage kimchi through packaged products at the supermarket, or at the local grocery store.

See more: 8 ways to make delicious, crispy, spicy Korean kimchi

So Tnhelearning.edu.vn has finished showing you how to make kimchi without glutinous flour but still delicious and guaranteed to be Korean! What are you waiting for, go to the kitchen and show off your cooking skills with your family with delicious and quality kimchi!

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