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Here you have the recipe in English, how to make good kimchi, at home, and all alternatives that deserve to know.

Kimchi is nothing that the Korean version of sauerkraut, such as sauerkraut or other types of pickles. Share your kindness with sauerkraut and other fermented, while still a raw product with all the vitamins a powerful continent the benefits of enzymes and acids that characterize its taste.

may be interested in how to make sauerkraut or weinsauerkraut (sauerkraut) step by step because its development is very similar to that acontinuación will explain:

For this product, of course, need:

- Boats sterilized in the oven etc.
- Flakes / koreano chile powder (kochukaru) can use the chile powder you have on hand.
- kitchen gloves, otherwise, the chile will leave your hands burning in hell for a while.
-
Ginger - Garlic
- Brown sugar
-
leek or onion salt -
- now the main ingredient, which is the basis of their kimchi:
* Col China or also known as "Nappa cabage" . Is this it looks like a lettuce head. This is the cabbage which basically makes kimchi but also can make it of:
* daikon (Japanese giant radish), turnip or turnip koreano ordinary
* patchoy (Chinese spinach)
* cucumber
We, on this occasion we Chinese cabbage and daikon half and half.


Enkimchimiento (we have seen worse, yeah)

- Cut your cabbage or what will be used to make kimchi into pieces the size of a mouthful.
- Soak in water and rinse well. Drain.
- available in a large bowl of cabbage and turnip and drained, add a handful of salt, stirring well to make it every bit as steeped. The purpose of this is that water of the plant drain. Same procedure if you use any of the others.
- After 3 or 4 hours will see how the plants have been "withered" and released enough water. Drain well and rinse over a 3 or 4 times submerged in water until the excess salt is dimmed.

- Drain well. To this can crush the plants by hand, but yes, being careful not to break.
- Grate now some garlic and a piece of ginger with a ginger grater (aha!). You get a criminal pastries, for every volume of whole cabbage is about a heaping tablespoon each. Then add the cabbage and turnip.
- Take chile flakes and dissolve in two or three tablespoons of water to a daughter of the devil pastries. Also add.
can do without chile or support measure under your palate. Also deserve to know that taking the kimchi, the largest percentage of these ingredients in the broth is not consumed.

- Add a couple tablespoons of brown sugar and sliced \u200b\u200bleeks.
- With its bold gloves, stir well the whole mixture until it is all well saturated.
- Distribute then pressing the sterilized jars and sauerkraut. Leave a finger space between the top and the product and the fermentation causes gas.
- Close to consciousness and leave at room temperature 24h. Then refrigerate and thus preserve.