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Kimchi is a traditional Korean dish that has gained immense popularity worldwide owing to its unique and rich flavors. Made from fermented vegetables, kimchi is not only delicious but also packed with probiotics and various beneficial nutrients. However, the traditional recipe often calls for crispy glutinous flour as an essential ingredient, which might not be easily accessible to everyone. In this article, we will explore a method to make kimchi without using crispy glutinous flour while still adhering to the Korean standard. Whether you have dietary restrictions or simply cannot find this ingredient, fear not! With a few simple swaps, you can create homemade kimchi that perfectly captures the essence of Korean cuisine. Join us as we delve into the process of making this mouthwatering, tangy, and spicy Korean staple without crispy glutinous flour.
Kimchi is an indispensable dish in the daily tray of Korean families and is also a very popular dish in Vietnam. Today, lassho.edu.vn will show you how to make kimchi without glutinous flour but still delicious and Korean!
Prepare
30 Minutes Processing
30 Minutes For
3-4 people
Ingredients for making kimchi without glutinous flour
Ingredients for making kimchi without glutinous flour
- 1kg cabbage
- 1 carrot
- Garlic, ginger, green onion, chili
- Seasoning: Grain salt, sugar, Korean chili powder, fish sauce
Good tip:
In order to choose really fresh cabbage plants, when buying, you should pay attention to choose fresh cabbages that are light green at the top and white from the stem to the base as well as do not take bruised or bruised plants on them. trunk.
In addition, with Korean chili powder seasoning, you should buy it at stores specializing in Korean food or large supermarkets to ensure your kimchi is the best!
How to make kimchi without glutinous flour
Step 1Preliminary processing of cabbage
Preliminary processing of cabbage
First, you cut the cabbage into bite-sized pieces and put it in a bowl, cover the cabbage with water and soak it with 500g of salt and every 30 minutes , you return the cabbage once.
About 2-3 hours later , when the cabbage has shrunk to about half its original size, take it out and squeeze it out and let it dry.
Step 2Prepare other ingredients
Prepare other ingredients
Next, you bring half a carrot washed, peeled and cut into small pieces, washed scallions, cut off the top of the onion and cut the leaves into long pieces like the carrot fibers earlier, peeled and washed ginger. cut similar fibers, chili and garlic to be sliced.
Step 3Make kimchi seasoning
Make kimchi seasoning
In the next step, add cup of fish sauce, 3 tablespoons of sugar and 50g of Korean chili powder in a large bowl and mix well, then add the carrots, scallions and ginger that have been chopped before and mix until very carefully.
Step 4Mix cabbage kimchi
Finally, you put all the drained cabbage into the bowl of the sauce mixture, mix and rub it with your hands so that the cabbage can absorb the seasoning . After that, you put the cabbage kimchi in a box, cover it and leave it at room temperature for 1-2 days to help the cabbage ferment as well as reach the desired acidity.
Mix cabbage kimchi
When putting kimchi in the box, you should not insert the kimchi too tightly to avoid the phenomenon of cabbage kimchi from being too watery.
Hot Tip : Once the kimchi has fermented, store it in the refrigerator and use it within about 2 weeks. When using, you only take enough kimchi to eat and do not leave the excess in the box.
Finished product
The cabbage kimchi is colorful and rich in flavor, stimulating the taste buds
When finished, the cabbage kimchi dish will have a red, green, red, and green color that is very visually stimulating as well as a seductive aroma. Especially, even without glutinous flour, kimchi when eaten will still be crispy and retain the sweet and sour flavor mixed with a bit of spicy, extremely attractive.
In addition, you can also enjoy ready-made cabbage kimchi through packaged products at the supermarket, or at the local grocery store.
See more: 8 ways to make delicious, crispy, spicy Korean kimchi
So lassho.edu.vn has finished showing you how to make kimchi without glutinous flour but still delicious and guaranteed to be Korean! What are you waiting for, go to the kitchen and show off your cooking skills with your family with delicious and quality kimchi!
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In conclusion, making kimchi without using crispy glutinous flour can be easily achieved by following the traditional Korean standard. While the addition of crispy glutinous flour can enhance the texture and thickness of the kimchi broth, it is not an essential ingredient for creating a delicious and flavorful kimchi. By using alternative ingredients such as rice flour or potato starch, one can still achieve a similar consistency and enjoy the traditional taste of this popular Korean dish. Additionally, by focusing on the key ingredients like cabbage, radish, garlic, ginger, and the fermented fish or shrimp paste, the unique flavors and complexity of kimchi can still be achieved without compromising on its authentic taste. Experimenting with different ingredients and methods can also result in new and exciting variations of kimchi that cater to different dietary restrictions or personal preferences. Ultimately, kimchi is a versatile dish that allows for creativity and adaptability, making it suitable for a wide range of individuals to enjoy.
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