Sweet Squid Salted Fermented and Salty Okiami Kimchi Recipe

Hello! This is Maegami from the blog “Megami no Maegami.” Welcome to the “Homemade Recipes” series! Do you love kimchi? Since there are so many Korean restaurants and Korean markets in New York, many of you probably enjoy eating kimchi regularly. This time, I decided to try making it myself!

maegami

You can make it by yourself

Homemade Kimchi Made Easy: Using Sweet Squid Salted Fermented and Salty Okiami
Homemade kimchi is delicious and can easily be made at home with a special recipe that uses sweet squid salted fermented and salty okiami. This recipe utilizes unique ingredients from Korean supermarkets and will help you create a flavorful kimchi that ferments to develop deep flavors. Let’s dive into the recipe!

Ingredients:

• Sweet Squid Salted Fermented (A slightly sweet version of squid fermented in salt)
• Salty Okiami (A type of small shrimp, salted)
• Basic Kimchi Ingredients (Napa cabbage, garlic, chili powder, etc.)

Step-by-Step Instructions:

1. Prepare the Napa Cabbage:
   Cut the napa cabbage into appropriate-sized pieces and sprinkle salt on it. Let it rest until it wilts slightly.
2. Make the Paste:
   Combine garlic, chili powder, ginger, sugar, sweet squid salted fermented, and salty okiami in a bowl. Mix well until the paste becomes smooth.
3. Mix the Cabbage and Paste:
   Add the napa cabbage to the paste and mix thoroughly, ensuring the cabbage is well-coated. Pack the cabbage into a container for fermentation.
4. Fermenting the Kimchi:
   Leave the kimchi at room temperature for 1 to 2 days for fermentation. Afterward, store it in the refrigerator.

Key Tips for Perfect Kimchi:

• The fermentation process enhances the flavor of the kimchi over time. The longer it ferments, the more complex and delicious the taste will become.
• You can adjust the amount of sweet squid salted fermented and salty okiami based on how strong you want the flavor of those ingredients to stand out.

Serving and Storing:

• Storage: After fermentation, store the kimchi in the fridge to preserve its flavor and allow further fermentation if desired.
• Serving: Enjoy your homemade kimchi as a side dish with rice, in soups, or as an accompaniment to Korean BBQ.

Ingredients for a Perfect Kimchi:

• Sweet Squid Salted Fermented
• Salty Okiami
• Garlic and Ginger for a fragrant base
• Mild Orange Chili (optional for flavor control)
• Spicy Red Chili (for that delicious kick that intensifies over time)

Conclusion:

This homemade kimchi recipe is simple but packs an authentic punch. Using sweet squid salted fermented and salty okiami gives the kimchi a unique depth of flavor that you won’t find in store-bought varieties. With time and fermentation, this kimchi will only get better. So, why not try making your own? Enjoy the delicious taste of homemade kimchi, and feel free to experiment with other variations!