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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
With many nutritious dishes prepared for the Tet holiday, you can refresh your family with a simple, delicious homemade kimchi. TasteVN will share with you the recipe for making extremely delicious and eye-catching kohlrabi kimchi. Get cooking right away with this salad dish!
Ingredients for Kohlrabi Kimchi Serves 4
Kohlrabi 1 kg White cabbage 1 bulb Carrot 1 bulb Salted shrimp 2 tablespoons Onion 1 bulb Spring onions 4 stalks Chives 8 stalks Ginger 1 piece (small) Garlic 1 bulb Fish sauce 2 tablespoons Chili powder 3 tablespoons Sugar a little
How to choose fresh and delicious kohlrabi
- Good kohlrabi will have a crunchy, rich flavor that is very distinctive. Poor quality kohlrabi, due to chemicals, will lack fragrance, have many fibers, and taste very bland and soft.
- Choose kohlrabi based on size and external shape: Select kohlrabi that is of moderate size, feels heavy and solid in hand, with an intact bulb, natural color, bright light green, not soft, not wormy, and not bruised.
- Avoid choosing bulbs that have overly glossy colors, shiny skins, or appear unusually fresh, as they may have absorbed pesticides and growth hormones.
How to choose delicious carrots
- Fresh and delicious carrots will have a deep orange color, bright skin, and the bulbs will be firm to the touch. The carrot tops should still be green, not wilted.
- Additionally, you should choose long, slender carrots with few eyes on the body for easier cooking.
- Avoid buying those with a foul smell, rotten tops, and crooked bodies. These are old carrots that are difficult to prepare.
See details: How to choose fresh carrots
How to choose delicious white radish
- Choose young, white, fresh radishes with smooth skin and a bulb that tapers towards the tail to avoid fibrous texture when making kimchi.
- Look for fresh tops; the top of the stem should be full, not dented, indicating young radish. Squeeze gently on the radish; if it feels hard, choose a round, evenly shaped bulb, not necessarily too large.
- Avoid selecting white radishes that have strange colors and odors, and feel soft when picked up, as they are no longer fresh and will not make good kimchi.
-800x446-1.jpg "How to Make Delicious and Simple Kimchi with Kohlrabi to Change Up Flavors During Tet 2")
Tools needed
How to make Kimchi with kohlrabi
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Prepare the kohlrabi
Wash the kohlrabi thoroughly and peel off the skin.
Use a knife to slice the kohlrabi into three equal parts and then cut them into bite-sized cubes.
Put the cubed kohlrabi into a bowl, add 2 teaspoons of salt, and mix well to let the kohlrabi absorb the salt for 15 minutes.
After 15 minutes, rinse the kohlrabi with water and drain it in a colander.
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Prepare the remaining ingredients
Use a knife to chop the onion, ginger, and peel 1 clove of garlic.
Slice the white radish thinly and then julienne it. Do the same with the carrot as you did with the white radish.
After that, wash and chop the chives and green onions, and finely chop the salted shredded fish.
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Make the marinade mixture
Add the prepared onion, ginger, and garlic into a mortar or blender and grind until smooth.
Add the prepared white radish, carrot, green onion, chives, and salted shrimp into a bowl, then add 3 tablespoons of chili powder, 4 tablespoons of sugar, 2 tablespoons of fish sauce, and the blended mixture, then mix well.
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Marinate the kimchi
Add the kohlrabi, mix well, then place the kimchi mixture into a tray, cover, and let it ferment for 2 days to complete.
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Final Product
The crunchy and delicious kohlrabi kimchi is very simple and nutritious. This attractive and eye-catching dish will contribute to making your meals more flavorful, especially helping you to relieve the greasiness after those oily Tet meals.
See more:
The above article is a guide on how to make kohlrabi kimchi, which is extremely simple and can be done right at home to treat your family, making your Tet meals more delicious. Wishing you success in your preparation!
