Make a Kimchi With Me 🤩
Kimchi is the most famous food for Korea. It little bit salty and little bit spicy. Korean people make kimchi with fermented vegetables, side dishes, napa cabbage and many seasonings. Kimchi is also used in a variety of soups.
They have so many option for kimchi but so many people choose traditional one.
Let's learn how we make a kimchi?!
EASY KIMCHI RECIPE
-2 pounds napa cabbage
-1/2 kosher salt
-12 cups cold water
-8 ounces daikon radish
-4 medium scallions
-1/3 cup Korean Red Pepper Powder
-1/4 cup fish sauce
-1/4 cup fresh ginger
-7 cloves garlic
-2 teaspoons dried shrimp
-1 1/2 teaspoons granulated sugar
EASY KIMCHI RECIPE
-2 pounds napa cabbage
-1/2 kosher salt
-12 cups cold water
-8 ounces daikon radish
-4 medium scallions
-1/3 cup Korean Red Pepper Powder
-1/4 cup fish sauce
-1/4 cup fresh ginger
-7 cloves garlic
-2 teaspoons dried shrimp
-1 1/2 teaspoons granulated sugar
INSTRUCTIONS
1)Cut the cabbage inhalf lengthwise, then crosswise into 2 inch pieces, discarding the root end. Place in a large bowl, spirnkle with the salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours
2)Place a colander in the sink, drain the cabbage and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl.
3)Place the remaining ingredients in a large bowl and stir to combine.
4)Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
5)Pack the mixture tightly into a clean 2 quart or 2 liter glass jar with a tight fitting lid and seal the jar.
6)Let sit in cool, dark place for 24 hours. Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. Refrigerate for up to 1 month.
1)Cut the cabbage inhalf lengthwise, then crosswise into 2 inch pieces, discarding the root end. Place in a large bowl, spirnkle with the salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours
2)Place a colander in the sink, drain the cabbage and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl.
3)Place the remaining ingredients in a large bowl and stir to combine.
4)Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
5)Pack the mixture tightly into a clean 2 quart or 2 liter glass jar with a tight fitting lid and seal the jar.
6)Let sit in cool, dark place for 24 hours. Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. Refrigerate for up to 1 month.
This recipe is one of the simplest. It takes a while and you have to wait but when it's fermented it turns into a snack or soup that tastes great. It may be hard to try, but if you try, be sure to write to me. I'm very curious about your reactions.
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