Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kim chi. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kim Chi is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Kim Chi is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Kim Chi:

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

Steps 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’s going to wrap this up for this exceptional food kim chi recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!