Julie Hasson: Hi, I’m Julie Hasson. Welcome to everydaydish. Now I don’t know about you, but I crave kimchi on a regular basis. In fact I think I’m actually procreant, it the kimchi is like salty, crunchy, sower and prickly I mean it so many different things going on all at one time. And I like to eat it as a salad, although mix a fabulous condiment. So, I’m going to show you, how to make kimchi at home, it’s very simple to make it only uses a few ingredients and a couple of them you’re going to want to find at a specialty store at a Asian or Korean market or online, and but it’s very simple to make and you don’t have to use any seafood in this recipe. So, to begin with we’re going to need red pepper powder now you want to make sure that you get a Korean red pepper powder its course it has a little bit of salt added to it, it’s not the same as Italian chilies that you put them in kitchen

Okay, that’s one of the ingredients and another one that you have to seek out is sweet rice flour. Otherwise flours are not interchangeable, so don’t try to use a different one, but it’s very inexpensive and this is what is going to thick in your sauce. So, we have a two ingredients right here, then what we need is ginger and what you’re going to wanted do as you want to peel your ginger root and you want to cut it into good size chunks and put it into your food processor and finally mince it and not at all I take care of the ginger, because you’re going to need quite a bit of it.

Now for the garlic you want to peel your garlic cloves and you also want to put your garlic cloves into your food processor and finally mince them as well. Then we need scallions and you’re going to want to make sure that your winter scallions really well, because they sometimes tend to have be low greedy because you grown in the ground, so you want to rinse them really well and you want to finally slice them. Then we have daikon radish and daikon radish is a radish that you will find usually in your local Asian grocery stores and it’s not spicy like traditional radishes are, and it’s nice and crunchy and it’s a great addition to the kimchi. So, you’re going to want to peel that and cut that into chunks and then you want to do your nappa cabbage. Then your nappa cabbage is going to be a really large cabbage, so it sometimes it can be a little difficult to cut, but what I like to do is, I like to slice of the very top of it and then cut it into rounds and then cut those rounds into quarters, and not tense to be a really good size piece of cabbage for the kimchi. And then what you want to do is you want to rinse it really well, try and shake off as much water as you can, while the kimchi is in the condor and then you want to place it into a large bowl.


Now, what you want to do that you have all of your ingredients prepped before you start, you’re going to want to make your sauce. And what you do for the sauce, is you’re going to need your sweet rice flour and water and its really easy to make but you want to make sure that when you cook it you whisk at the entire time or else you wind up with in, pieces in and you don’t want that – you want to real smooth sauce. So, into my saucepan I’m going to add water and my sweet rice flour is now turn to twister, okay you can whisk that together until that flour dissolved and then you’re going to turn your heat up to medium. Medium or medium high somewhere in that and you want to cook it until it simmering and it’s really thick once it thick we’re going to remove it from the heat.

Okay, its now thickened and then we just I mean crunchy heat up just for a moment here and just get a nice and bubbly, you definitely want to make sure that you whisk it continuously and I guess I whisking it pretty vigorously because you wanted to be smooth. Okay, now it is a nice and thick and we’re going to take off the heat, and I’m going to dump my ginger in their and my garlic. You want to make sure you don’t want to use powder ginger or powder garlic for this you want to use fresh ginger and fresh garlic; you would just not be the same garlic.

Okay now what we’re going to do is, we are just going let this set in core of couple of minutes and we’re going to salt your cabbage. Okay now we have our chaps washed cabbage we’re going to add our daikon radish to that our scallions or red pepper flakes or salt, now I’m using kosher salt if use substitute or regulate a sea salt or something for it you might have to reduce it a little bit, because it is a little saltier. And then what you want to do as you want to toss us around and the salt is going to and hold the extra moisture out of the cabbage and its going to start to deploy, so what’s starts off is a huge bowl will become like half is amount. And then once you add all of your ingredients together and its sat for couple of hours, you want to taste it because you might want a add a little bit more salt at that point or little bit more chilly or little bit more garlic or ginger you can completely add it within a few minutes.

Okay, so now we have this, we’re going to dump our sauce right over here they as a ginger and the garlic in it. With that there and again you want to toss it. And I think the heat from the sauce too probably helps and also deflate the cabbage little bit as well mix it well to little bit. Okay so, we’re going to mix it that together like that and you are just going to let it set, oh, I don’t know I would just say its like this for about half an hour then I would take your tongs again toss it all together and taste it hence for going from there. But you’re going to want to leave it for, you can check it in-between you can toss it, but you can leave it on room temperature coll room temperature on your counter for a couple of hours if are you refrigerated.

This is what it looks like after about an hour you will see how much its broken to own its getting really liquidity, that exactly what you want to happen and it will continue to do that even more so, and so its been sitting at an hour I’d leave it about an another hour too and then I’ll put into a container and put it in your refrigerator it will lose a long time, but I really like within that first week because I think that its just a flour is more to my liking and but in soups you can use it as a pickle condiment for things you can just have so much from the crunchy, and I hope you enjoyed as much as I do and don’t forgot to taste the flouring, because you may to say it’s a little bit more ginger or garlic or salt and then it’s ready, and you get to enjoy in Youtube can eat kimchi and make it home. Thanks for joining me.