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Kimchi, a traditional Korean dish, is a staple in Korean cuisine. Made from fermented vegetables, typically cabbage, kimchi is known for its tangy and spicy flavor. While traditional recipes call for the addition of crispy glutinous flour, there is a Korean standard that offers an alternative method to make kimchi without this ingredient. This guide will explore how to make kimchi using the Korean standard technique, allowing you to enjoy the flavors and benefits of this beloved dish without the use of crispy glutinous flour. Whether you are looking for a gluten-free alternative or simply want to try a different approach, this method will provide you with a delicious and authentic kimchi experience.
Kimchi is an indispensable dish in the daily tray of Korean families and is also a very popular dish in Vietnam. Today, Cfis.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 Cfis.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!
Cfis.edu.vn
In conclusion, making kimchi without using crispy glutinous flour is not only possible, but it can also adhere to the authentic Korean standard. By substituting crispy glutinous flour with alternative ingredients like rice flour or wheat flour, the texture and taste of kimchi can still be maintained. While crispy glutinous flour may provide a unique crunchiness and chewiness to kimchi, its absence does not compromise the overall flavor and quality of the dish. By following the traditional Korean recipe and techniques, such as salting and fermenting the vegetables, along with using the right combination of spices and seasonings, a delicious and authentic kimchi can be achieved without the need for crispy glutinous flour.
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