Recipe of Speedy Homemade Kimchi in Switzerland!

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Before you jump to Homemade Kimchi in Switzerland! recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.

Changing light bulbs is actually as good a place to start as any. Naturally you shouldn't confine this to just the cooking area. You need to upgrade your incandescent lights along with energy-saver, compact fluorescent light bulbs. They cost somewhat more initially, but they last ten times longer, and use much less electricity. Using these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to get the practice of turning off the lights when there is nobody in a area. The family spends a lot of time in the kitchen area, and how frequently does the kitchen light go on in the morning and is left on all day long. Of course this also happens in different rooms, not simply the kitchen. Try keeping the lights off until you absolutely need them, and notice how much electricity you can save.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not really that tough. A lot of it really is merely utilizing common sense.

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

The ingredients needed to prepare Homemade Kimchi in Switzerland!:

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