Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kim chi. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kim Chi is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Kim Chi is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have kim chi using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kim Chi:

1. Prepare Large Head Nappa Cabbage (5 lbs or greater)
2. Get large Carrots julienned
3. Get of a Medium Daikon radish julienned
4. Make ready course Kosher Salt
5. Prepare Green Onions, Green tops cut from White part
6. Get Garlic pealed, if they're large cloves use 7
7. Take Unsweetened Apple Juice as a liquifier
8. Prepare Fish Sauce
9. Take Korean Chilli Powder
10. Make ready White Miso Paste
11. Get long Ginger Root peeled and chopped course

Instructions to make Kim Chi:

1. Cut the head of Nappa Cabbage into quarters and then slice it into 1 inch pieces. Julienne the carrot and Daikon. (I use the juienne blades on my mandolin)
2. Add some of the salt to it. Mix and continue adding the rest of the salt as you're mixing. After mixing wait a bit until the cabbage starts to wilt.
3. Add enough water to the veggies to cover. Let stand 1 and half to 2 hours or until the cabbage stalk (thickest part) begins to become softer.
4. In the meantime, add the Garlic, Ginger, White Miso Paste, Fish Sauce, White parts of the Green Onions, Korean Chilli Powder and a splash of Unsweetened Apple Juice. Purée until the sauce becomes smooth. Add more juice as necessary.
5. Once the cabbage is ready, strain using a large collinder. Once drained return cabbage to bowl. Add the sauce to the cabbage and mix as well as the Green Onions tops (cut into 1/2 inch pieces) Stir until completely mixed.
6. Add mixture to jars but screw the lid down. You will need the lid loose to provide venting. Place jars at room temperature for 3 days, checking on them daily and poking them with a clean knife to allow the gases to escape. After 3 days enjoy and tighten lid. Keep refrigerated.

So that is going to wrap this up with this exceptional food kim chi recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!