Steps to Make Traditional Koorai Pudavai Makeup

Traditional Kimchi

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Recipe Summary Traditional Kimchi

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.

Ingredients | Traditional Koorai Pudavai Makeup

1 head napa cabbage, shredded and rinsed

1 small radish, cubed

coarse salt to taste

6 cloves garlic, peeled

1 small white onion

1 (1 inch) piece fresh ginger

1 tablespoon rice vinegar

¼ cup water, or as needed

1 ripe persimmon, chopped

1 cucumber, chopped (Optional)

3 medium green onions, minced

1 pinch red pepper flakes, or to taste

Directions

Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.

Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.

Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.

Transfer kimchi to airtight containers and refrigerate for 3 days.

You can use apple instead of persimmon.

Info | Traditional Koorai Pudavai Makeup

prep: 2 hrs 30 mins additional: 3 days total: 3 days Servings: 24 Yield: 3 pints

TAG : Traditional Kimchi

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,

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