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Homemade Kimchi in Switzerland!
Homemade Kimchi in Switzerland!

Before you jump to Homemade Kimchi in Switzerland! recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.

Healthy eating helps bring about a feeling of wellness. Increasing our intake of well balanced meals while reducing the intake of unhealthy kinds contributes to a more balanced feeling. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Sometimes it’s tough to find healthier foods for snacks between meals. Finding goodies that help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that you can use when you need a quick pick me up.

Certain foods made from whole grains are excellent for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch break. Chips and crackers produced from whole grains can be great for quick snack foods to eat on the go. Make the shift from refined products such as white bread to the healthier whole grain choices.

A large assortment of quick health snacks is easily obtainable. Choosing to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to homemade kimchi in switzerland! recipe. You can cook homemade kimchi in switzerland! using 18 ingredients and 31 steps. Here is how you cook that.

The ingredients needed to prepare Homemade Kimchi in Switzerland!:
  1. Take 6 kg Napa cabbage/ Chinese cabbage
  2. Prepare 1/2 cup salt (recommend sea salt)
  3. Get <Kimchi glue >
  4. Provide 15 x 15 cm Dried kombu
  5. Provide 2.5 tbs rice flour / starch
  6. You need 350 ml water
  7. You need <Yangnyeom / Kimchi paste>
  8. Use 3 cup red chili pepper flakes
  9. Take 1 can anchovis
  10. Take 4 tbs fish sauce
  11. You need 3 tbs sugar
  12. You need 1 piece / 1.5 cup apple / apple sauce
  13. Get 8 cloves garlic
  14. You need 3 tbs grounded ginge
  15. Use 1/2 daikon radish
  16. Take 1/2 carrot
  17. Get 3 packet chives / wild garlic
  18. Get 3 tbs sesame oil / toasted sesame
Instructions to make Homemade Kimchi in Switzerland!:
  1. Ready the cabbage night before.
  2. Using knife to make cross cut on the bottom of the cabbage.
  3. Tear them apart into quarter. Repeat the process.
  4. Cut the bottom stem.
  5. Chop them into little bigger than bite size.
  6. Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage.
  7. Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night.
  8. Cabbage : next day (most of the water was drained)
  9. Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally.
  10. Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened.
  11. Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much)
  12. Mix rice flour or starch with water (not in the ingredients list).
  13. Pour the mix into the pot.
  14. Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside.
  15. Start making kimchi paste.
  16. Chop daikon radish, carrot and chives/wild garlic into 10cm long stick.
  17. Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water.
  18. Grind ginger and chop the garlics.
  19. Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste.
  20. Chop anchovies and add to the bowl.
  21. Add fish sauce, sesame oil / toasted sesame, and sugar.
  22. Mix all well.
  23. Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies)
  24. Paste with chili, veggies with chili, and glue.
  25. Mix them all well. This is the yangnyoem aka kimchi paste.
  26. Mix the cabbage and yangnyeom.
  27. Start putting them in a jar.
  28. If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!
  29. Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation.
  30. You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week.
  31. Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses.

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