How To make Turnip Water Kimchi (Korean Dong Chimi)
1 lb Chinese turnip
1 Scallion
1 tb Fresh ginger
2 c Water
2 tb Salt
2 Cloves garlic
1 ts Sugar
1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2
inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. 2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a
separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun.
How To make Turnip Water Kimchi (Korean Dong Chimi)'s Videos
DONGCHIMIㅣ Mul-KimchiㅣSuper receta de Dongchimi
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INGREDIENTES
- 6 tazas de Agua.
- 1 pieza(10 x 10cm) de Dasima. (alga para caldo)
- 1 a 2 cucharadas de Harina de arroz glutinoso.(o dulce)
- 1 taza de Agua.
- 1/2 a 1 pieza(180g) de Pera.
- 1/2 pieza(70g) de Cebolla.
- 5 dientes(25g) de Ajo.
- 1 pedazo (15g) de Jengibre.
- 1/2 a 1 pieza(800g) de Nabo.
- 3 a 4 hojas(250g) de Chicoria. (col china)
- 2 a 3 piezas Cebollín.
- 2 piezas de Chile serrano.
- 2 cdas de Sal.
- 2 cdas de Azúcar.
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PROCEDIMIENTOS
1.En una olla agregar 6 tazas de agua y dasima. Hervir.
2.Después de que hierva sacar el dasima y dejar enfriar.
3.En otra olla agregar 1 taza de agua y harina de arroz glutinoso. Mezclar.
4.Hervir hasta que tenga consistencia.
5.Dejar enfriar en un bowl pequeño.
6.Cortar pera, cebolla, ajo y jengibre en pedazos pequeños.
7.Licuar con un poco de caldo de dasima que preparamos en el primer paso.
8.Colar la mezcla.
9.Cortar el nabo en tamaño de un dedo (baston).
10.Cortar la chicoria en pedazos grandes. (En 4 a 5 partes)
11.Cortar el cebollín como el largo del nabo.
12.Picar los chiles serranos con un tenedor.
13.Mezclar la mezcla de pera, cebolla, ajo y jengibre con el caldo de dasima.
14.Agregar azúcar y sal. Mezclar
15.También agregar la mezcla de harina de arroz. Mezclar.
16.Agregar el caldo a las verduras.
17.Dejar medio a un dia a que se fermente.
***Listo!!***
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TIPS
- La receta original hay que dejar el nabo y la chicoria una a dos horas en sal pero para facilitar descarte este proceso.
- Después de un día puede agregar mas cantidad de sal y azúcar.
- Si prefieres un sabor un poco mas suave pueden agregar agua en la hora de servir.
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#dongchimi #mulkimchi #kimchiconagua
EASY Pickled Radish (Side dish) | Korean Pickled Radish Recipe | How to Make Korean Pickled Radish
PICKLED RADISH
INGREDIENTS:
1 Pound peeled korean radish cut into 1/3 inch cubes
1/3 cup white sugar
1 tsp salt
1 cup warm water
1/3 cup plus 1 tbsp white vinegar
BONCHON STYLE FRIED CHICKEN:
#pickledradish #koreanpickledradish
Available on Amazon Kusina ni Lola cook book:
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Cubed radish kimchi (kkakdugi: 깍두기)
Full recipe:
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Homemade Dongchimi (Radish Water Kimchi)
Katie shows you how to make Dongchimi. It's not a spicy kimchi. It's refreshing and vegan. It's perfect for the coming warmer months! Dongchimi Guksu video is coming soon!
*also when you open the jar, you'll understand why the smell of radishes was such a big deal in parasite.
Dongchimi
3-4 2 lb Korean Radishes
Salt
Leave in fridge for 4-5 days
4 cloves of garlic
1 small-medium onion
3 green onions
2 tbs of ginger
2 red Korean peppers (or 3 thai chilis)
1 cup (4 large slices) of Korean pear
A bundle of korean chives (optional)
Water
Leave in dark/ sunless place for 2-3 days, until the dongchimi is transulcent and milky
**I take out the green onions after the dongchimi is ready so that as it sits in the fridge the dongchimi doesn't get slimy
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Since the pandemic of Covid-19, we no longer can do dinner events. So! In the meantime, we are filming cooking videos! Hope you enjoy!
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Water Kimchi, watery kimchi made of sliced vegetables, Korean nabak-kimchi
I made water kimchi with cabbage, radish and fruits as its main ingredient.
We call it Nabak Kimchi.
This kimchi is usually eaten in spring, but can be eaten fresh throughout the four seasons.
After fermentation, put the kimchi in the refrigerator.
It is better to eat kimchi coolly.
If you liked the video, Please subscribe & like.
#waterkimchi #kimchi #nabakkimchi
How to Make Dongchimi or Water Kimchi.m4v
Learn to make dongchimi, or water kimchi, in your own home! It's not as well-known outside of Korea as hot and spicy cabbage kimchi. Instead this is a complex sweet-salty-sour kimchi that is more like a soup. If you can chop vegetables, you can make water kimchi.
The video gives step-by-step directions, illustrated by my photographs, and will serve 4-6 people.
Try some today and go to thesuitcasechef.com for more food photography and international cuisine.