Spicy Pinoy-Style Kimchi

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Spicy Pinoy-Style Kimchi. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Spicy Pinoy-Style Kimchi is one of the most favored of current trending foods in the world. It's simple, it's fast, it tastes delicious. It is enjoyed by millions every day. Spicy Pinoy-Style Kimchi is something which I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Spicy Pinoy-Style Kimchi, 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 Spicy Pinoy-Style Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy Pinoy-Style Kimchi is 10+ person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy Pinoy-Style Kimchi estimated approx 4 hours.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Spicy Pinoy-Style Kimchi using 15 ingredients and 9 steps. Here is how you can achieve that.

This recipe is a culmination as to what works in my taste palette. I hope you enjoy!

Ingredients and spices that need to be Take to make Spicy Pinoy-Style Kimchi:

1. Vegetable
2. 3 kg Napa Cabbage/ Chinese Cabbage
3. 1/4 kg Carrots
4. 1/4 kg Horse Radish
5. 1/4 kg Spring Onions
6. 1 kg salt
7. Paste
8. 1/4 kg Glutinous Rice Flour
9. 3 cups water
10. 1/2 kg white sugar
11. 1/4 kg garlic
12. 1/4 kg white onions
13. 250 ml fish sauce
14. 1/16 kg Ginger
15. 1/2 kg gochujang (Korean Chili Powder)

Instructions to make to make Spicy Pinoy-Style Kimchi

1. Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold water. Pat dry and chop it up to bite size pieces. Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job.
2. While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strips. Put it in one container.
3. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend.
4. In a sauce pan, pour 3 cups of water, and all of your rice flour. Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp.
5. After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbages. Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hands. What we want is crispy cabbage, not sloppy or even crushed to death.
6. In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well.
7. Add all of your vegetables, and mix it and make sure that all of them are covered in the paste.
8. Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container.
9. Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready.

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