Gizzi Erskine meets up with Nicola Cho and learns how to make Kimchi. Kimchi is a traditional fermented Korean delicacy served with almost every meal and has so many great health benefits.
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RECIPE
INGREDIENTS:
2 NAPA CABBAGES
SALT
FILLING:
DAIKON RADISH
ONIONS
KOREAN CHIVES
SPRING ONIONS
10 TBSP DRIED KOREAN CHILLI POWDER (GOCHUGARU)
2 TBSP SALTED SHRIMP (SAEUJOT)
ANCHOVY/FISH SAUCE (JEOTGAL)
1 TBSP GINGER
1 TBSP SUGAR
A DASH OF SESAME SEEDS
1 TBSP BLENDED GARLIC
METHOD
CUT THE CABBAGES DOWN THE MIDDLE INTO TWO HALVES. POUR IN 5 LARGE TABLESPOONS OF SALT INTO A CUP OF WARM WATER AND POUR OVER THE CABBAGES. LEAVE TO SOAK THOROUGHLY FOR UP TO 4 HOURS.
TO MAKE THE FILLING:
CUT THE DAIKON RADISH INTO THIN SLICES, ADD ALL THE REST OF THE INGREDIENTS AND COMBINE. ADD 2 TABLE SPOONS OF FLOUR TO MAKE THE GLUE PASTE. ADD MORE SALT TO SUIT YOUR TASTE.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to Nicole Cho and check out Jin Go Gae:
http://jingogae.co.uk
https://www.facebook.com/Jingogae
https://twitter.com/jingogaeuk
https://www.instagram.com/jingogaeuk
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE to Wild Dish http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
2 NAPA CABBAGES
SALT
FILLING:
DAIKON RADISH
ONIONS
KOREAN CHIVES
SPRING ONIONS
10 TBSP DRIED KOREAN CHILLI POWDER (GOCHUGARU)
2 TBSP SALTED SHRIMP (SAEUJOT)
ANCHOVY/FISH SAUCE (JEOTGAL)
1 TBSP GINGER
1 TBSP SUGAR
A DASH OF SESAME SEEDS
1 TBSP BLENDED GARLIC
METHOD
CUT THE CABBAGES DOWN THE MIDDLE INTO TWO HALVES. POUR IN 5 LARGE TABLESPOONS OF SALT INTO A CUP OF WARM WATER AND POUR OVER THE CABBAGES. LEAVE TO SOAK THOROUGHLY FOR UP TO 4 HOURS.
TO MAKE THE FILLING:
CUT THE DAIKON RADISH INTO THIN SLICES, ADD ALL THE REST OF THE INGREDIENTS AND COMBINE. ADD 2 TABLE SPOONS OF FLOUR TO MAKE THE GLUE PASTE. ADD MORE SALT TO SUIT YOUR TASTE.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to Nicole Cho and check out Jin Go Gae:
http://jingogae.co.uk
https://www.facebook.com/Jingogae
https://twitter.com/jingogaeuk
https://www.instagram.com/jingogaeuk
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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TV