National Dish of NORTH KOREA KIMCHI
|Napa cabbage||1 (2 lb.)|
|kosher salt||½ cup|
|cold water||12 cups|
|daikon radish (peeled and cut into 2 inch matchsticks)||8 oz.|
|medium scallions (cut into 1 inch pieces)||4|
|fish sauce||¼ cup|
|Korean red pepper powder / kochukaru||1/3 cup|
|minced ginger||¼ cup|
|granulated sugar||1 ½ tbsp.|
|minced Korean salted shrimp / saeujeot||2 tsp.|
|cloves garlic (minced)||6-8|
Kimchi is fermented Napa cabbage and horseradishes. It is considered to be a staple in North Korean cuisine. The cabbage is seasoned with spices and salted seafood, then stored in a jar. It is eaten as a side dish
Directions for Preparing KIMCHI
- Slice the cabbage in half, lengthwise, then cut crosswise into two-inch pieces
- Discard the root end.
- Put the cabbage pieces into a bowl and add the salt.
- Toss the cabbage and salt so that the leaves are coated
- Add about twelve cups of cold water so that the cabbage is submerged
- Cover the bowl and let the cabbage sit at room temperature for at least twelve (12:00) hours.
- Drain the water from the cabbage and rinse.
- Delicately squeeze the excess water from the leaves and place into a separate container, then set aside.
- In another bowl, combine the daikon radishes, Korean red pepper, scallions, ginger, garlic, sugar, fish sauce, and salted shrimp.
- Place the cabbage into this bowl and toss together so that the cabbage and radishes are evenly coated with the spices and seafood flavorings
- Pack the mixture into a clean canning jar
- Seal the jar with a tight lid and let it sit in a cool, dark place for twenty-four (24:00) hours.
- Open the jar to release any gas, then seal it again and place in the refrigerator for at least forty eight (48:00) hours before serving
- Serve kimchi with white rice or porridge
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