Casual kimchi1 recipe,video recipe,how to make Casual kimchi1 recipe

Casual kimchi


Author john Servings 0 persons
Published August 29, 2007 Cooking Time (mins)
Main Ingredient Cabbage Preparation Time mins

Description
How to makeCasual kimchi?How to cookCasual kimchi?Learn the recipeCasual kimchiby vahchef.For all recipes visit vahrehvah.com

Ingredients of Casual kimchi

Ingredient Name Quantity Unit
cabbage (the long- Straight leafed variety)  4 Tablespoons
turnip  1/4 Tablespoons
Flat anchovies  2 Can
Garlic (or 5)  4 Clove
Scallions  3 Numbers
Salt  1/4 Cup
Hot pepper flakes  4 Tablespoons
Cayenne pepper  2 Tablespoons


Directions
1. Remove the large outside leaves of the cabbage. Cut them in half lengthwise then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths then slice thin lengthwise. Add these ingredients to the pot. Season with salt pepper flakes and cayenne pepper and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar.
About Recipe
How to make Casual kimchi
(59 ratings)
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prep time
mins
Cook time
mins
Total time
0 mins
Casual kimchi
Restaurant Style Casual kimchi
Author : john
Main Ingredient : Cabbage
Servings : 0 persons
Published date : August 29, 2007
Ingredients used in Casual kimchi
→ cabbage (the long- Straight leafed variety) 4 Tablespoons.
→ turnip 1/4 Tablespoons.
→ Flat anchovies 2 Can.
→ Garlic (or 5) 4 Clove.
→ Scallions 3 Numbers.
→ Salt 1/4 Cup.
→ Hot pepper flakes 4 Tablespoons.
→ Cayenne pepper 2 Tablespoons.
How to make the recipe:
1. Remove the large outside leaves of the cabbage. Cut them in half lengthwise then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths then slice thin lengthwise. Add these ingredients to the pot. Season with salt pepper flakes and cayenne pepper and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar.

Recipe Tips by vahchef for Casual kimchi


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