Membuat Kimchi ala Anak Kos pakai Bahan Seadanya Murah Meriah tapi Enak Banget rasa Drakor!!!

Introduction

In this tutorial, you'll learn how to make delicious and budget-friendly kimchi, inspired by Korean cuisine, using simple ingredients that you likely have at home. This recipe is perfect for beginners and provides a quick way to enjoy this flavorful dish.

Step 1: Gather Ingredients

Collect the following ingredients for your kimchi:

• 1 head of napa cabbage (sawi putih)
• 1 tablespoon of salt (garam)
• 1 stalk of green onion (daun bawang)
• 1/2 carrot (wortel)
• 2 tablespoons of soy sauce (kecap asin)
• 2 tablespoons of fish sauce (kecap ikan)
• 3 tablespoons of chili powder (cabe bubuk)
• 1/2 onion (bawang bombay)
• 1/4 pear (pir)
• 3 cloves of garlic (bawang putih)
• 1 cm piece of ginger (jahe)
• Water (secukupnya)
• 1 tablespoon of sugar (gula)
• 1/2 tablespoon of rice flour (tepung beras)
• 250 ml of water (1/2 glass)

Step 2: Prepare the Napa Cabbage

• Cut the napa cabbage into quarters or eighths, depending on your preference.
• Sprinkle salt evenly over the cabbage, ensuring all leaves are coated.
• Let the cabbage sit for about 2 hours to draw out moisture. This will also soften the leaves.

Step 3: Make the Kimchi Paste

• In a blender, combine:

  • 1/2 onion
  • 1/4 pear
  • 3 cloves of garlic
  • 1 cm ginger
  • 1/2 tablespoon of rice flour
  • 1 tablespoon of sugar
  • 250 ml of water

• Blend until smooth.

• In a bowl, mix the blended ingredients with:

  • 2 tablespoons of soy sauce
  • 2 tablespoons of fish sauce
  • 3 tablespoons of chili powder

• Stir until well combined.

Step 4: Combine Ingredients

• After 2 hours, rinse the salted cabbage under cold water to remove excess salt.
• Drain and squeeze out any remaining water.
• In a large bowl, add the cabbage, chopped green onions, and julienned carrot.
• Pour the kimchi paste over the vegetables and mix thoroughly, ensuring all pieces are coated.

Step 5: Ferment the Kimchi

• Transfer the kimchi mixture into a clean, airtight container.
• Press down to eliminate air pockets and seal tightly.
• Leave the container at room temperature for 1-2 days to ferment, depending on your taste preference. Afterward, store it in the refrigerator.

Conclusion

You've now made your own kimchi using simple, affordable ingredients! This dish can be enjoyed on its own or as a side with your meals. Feel free to adjust the spice levels and ingredients to suit your taste. Enjoy your homemade kimchi and don't hesitate to share your results! Happy cooking!