Kimchi Recipe Indian Style
Kimchi is a dish whose taste is sour and spicy. The process of fermentation adds a vibrant touch to it. This is a traditional and very popular dish of Korea, which is prepared with different vegetables and spices. Usually it is served as a side dish with food. Now it is being liked a lot in India also. Kimchi is not only delicious, but it is also very beneficial for health, because along with probiotic properties, many vitamins are also found in it, because it is prepared without oil with a combination of vegetables and spices. In this article we will learn how to make ‘Kimchi’ in Indian style.
Mostly cabbage is used along with white radish in kimchi. Apart from this, people also use cucumber, mustard leaves, turnip, carrot in it. Fresh kimchi gives a crisp taste while being fermented, its sourness and aroma increases. We will learn how to make radish kimchi. You can add vegetables as per your choice. So let’s see the recipe.
Note the ingredients
To make kimchi the Indian way, you need 3 medium sized white radishes, 1 cup water, 1 tablespoon brown sugar, 2-3 tablespoons rice flour, 1 pear or green apple, green onion (ring onion), 1 onion, some garlic cloves, 1 tablespoon red chili powder, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1/2 tablespoon gochugang sauce (Korean chili paste, you can get it in the market. Will be available easily). Now know how to make kimchi.
How to make kimchi?
- First of all, wash and peel the radish. After this, cut the radish into thin slices. Keep the length of these slices to approximately three inches.
- Similarly, cut green onions into big pieces. Keep its length only 2.5 to 3 inches.
- Marinate radish pieces in salt so that extra water gets removed from it. Leave it like this for at least 10 minutes.
- After preparing radish, you have to make sauce. For this, boil water and add rice flour to it and cook. Let it become a thick paste. Then turn off the gas.
- Take a pear or green apple and cut it into small pieces. Peel and chop the onion and also peel the garlic.
- Mix onion, garlic and pear or apple and grind it in a grinder until a smooth paste is formed.
- Now separate the marinated radish from water. Add green onion, rice flour sauce and pear paste to it and mix well.
- Add red chili powder, one spoon vinegar, soy sauce and gochugang sauce to it and mix everything well with a spoon or hands.
- Fill the kimchi in an airtight glass jar and keep it at room temperature for 3 days so that it gets fermented.
- After three days, your spicy, sour, vibrant tasting radish kimchi will be ready, which can be stored in the refrigerator.
Kimchi is full of nutrition
You can serve kimchi with its spicy taste and strong aroma as a side dish with rice or noodles. It makes your food tempting. Kimchi, an important part of Korean food culture, has now become the choice of fitness freaks across the world because it does not use oil and also contains many vitamins and minerals. It is also helpful in improving your digestion.
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