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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 Green Living In The Kitchen area Can save you Dollars.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as economically as they should. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Efficient living is definitely something we can all accomplish, without difficulty. It’s about being practical, most of the time.

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

The ingredients needed to make Homemade Kimchi in Switzerland!:
  1. Use 6 kg Napa cabbage/ Chinese cabbage
  2. Take 1/2 cup salt (recommend sea salt)
  3. Prepare <Kimchi glue >
  4. Take 15 x 15 cm Dried kombu
  5. Provide 2.5 tbs rice flour / starch
  6. Get 350 ml water
  7. You need <Yangnyeom / Kimchi paste>
  8. Use 3 cup red chili pepper flakes
  9. Get 1 can anchovis
  10. You need 4 tbs fish sauce
  11. Provide 3 tbs sugar
  12. Get 1 piece / 1.5 cup apple / apple sauce
  13. Use 8 cloves garlic
  14. Get 3 tbs grounded ginge
  15. Provide 1/2 daikon radish
  16. Get 1/2 carrot
  17. Take 3 packet chives / wild garlic
  18. Take 3 tbs sesame oil / toasted sesame
Steps 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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