Recipe of Favorite Homemade Kimchi in Switzerland!

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Homemade Kimchi in Switzerland!. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Homemade Kimchi in Switzerland!, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Kimchi in Switzerland! delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Homemade Kimchi in Switzerland! using 20 ingredients and 31 steps. Here is how you cook it.

I wanted to eat kimchi but the one they sell at supermarket is like sauerkraut! So I decided to make kimchi by myself with accessible ingredients!

Ingredients and spices that need to be Get to make Homemade Kimchi in Switzerland!:

1. 6 kg Napa cabbage/ Chinese cabbage
2. 1/2 cup salt (recommend sea salt)
3. <Kimchi glue >
4. 15 x 15 cm Dried kombu
5. 2.5 tbs rice flour / starch
6. 350 ml water
7. <Yangnyeom / Kimchi paste>
8. 3 cup red chili pepper flakes
9. 1 can anchovis or 2 tbs fermented shrimp paste
10. 4 tbs fish sauce
11. 3 tbs sugar
12. 1 piece / 1.5 cup apple / apple sauce
13. 8 cloves garlic
14. 3 tbs grounded ginge
15. 1/2 daikon radish
16. 1/2 carrot
17. 3 packet chives / wild garlic
18. 3 tbs sesame oil / toasted sesame
19. Additional option
20. 1/4 cup salt Koji

Instructions to make to make Homemade Kimchi in Switzerland!

1. Ready the cabbage night before.
2. Using knife to make cross cut on the bottom of the cabbage.
3. Tear them apart into quarter. Repeat the process.
4. Cut the bottom stem.
5. Chop them into little bigger than bite size.
6. Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage.
7. Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night.
8. Cabbage : next day (most of the water was drained)
9. Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally.
10. Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened.
11. Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much)
12. Mix rice flour or starch with water (not in the ingredients list).
13. Pour the mix into the pot.
14. Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside.
15. Start making kimchi paste.
16. Chop daikon radish, carrot and chives/wild garlic into 10cm long stick.
17. Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water.
18. Grind ginger and chop the garlic cloves.
19. Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste.
20. Chop anchovies and add to the bowl.
21. Add fish sauce, sesame oil / toasted sesame, and sugar.
22. Mix all well.
23. Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies)
24. Paste with chili, veggies with chili, and glue.
25. Mix them all well. This is the yangnyoem aka kimchi paste.
26. Mix the cabbage and yangnyeom.
27. Start putting them in a jar.
28. If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!
29. Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation.
30. You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week.
31. Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses.

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So that is going to wrap it up for this special food Recipe of Quick Homemade Kimchi in Switzerland!. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!