How/easy to make/eat Kimchi? 유진의 김치세계
How/easy to make/eat Kimchi? 유진의 김치세계
Watermelon radish kimchi-1
(the leftover garnish)
1-cut the radish.
mix with a bit(tiny) of salt and
drain the excess water.
2-add sliced sweet onion
and chopped green onions
add greens( kale or mustard green).
3-pour the sauce :
fish sauce, minced garlic & ginger,
a bit of cayenne pepper powder, or crushed hot pepper.
mix well!
if it needs, salt or honey for the taste.
Usage the Kimchi;
for the oyster menu plating.
kimchi for oyster on half shell menu
Watermelon radish kimchi-2
1-Juliann cut.
mix with a bit(tiny) of salt and
drain the excess water.
2-add sliced red onion and
sliced-chopped mustard green.
3-mix with the sauce;
fish sauce, minced garlic & ginger,
cayenne pepper powder, crushed hot pepper,
and sesame seeds.
if it needs, salt or honey for the taste.
spread sesame seeds on the top.
a half day at room temperature then
store in the fridge
White cabbage kimchi
1-wash and drain the sliced cabbage.
prepare other vegetables,
Juliann cut radish, onion,
chopped leek as spices.
2-sauce:
fish sauce, garlic+ginger+onion+
fresh red pepper= all minced.
3-mix the sauce with the sub-spice vegetable.
add the shredded cabbage.
add the shredded carrot and red cabbage
add some green/baby kale
add chopped green onion
(store the kimchi containers in the fridge
make more kimchi with
the leftover sauce anytime).
Yujin's kimchi now...
on the luxury food grazing/ charcuterie(샤쿠퉈릐) board
Yujin Hwang (CNC)
Author, Writer, Blogger, Columnist
Certified Nutritional Consultant AANC, USA
_
The author of Organic Kitchen and
"No Sugar Yes Enzyme" (2011, 2016 Korean version)