Simple homemade kimchi

Steps Cook Recipes Simple homemade kimchi using 10 ingredients and 6 steps

Simple homemade kimchi - How To Make Easy Kimchi at Home. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria (the good guys!) convert. In this post I'm going to show you how to make a simple kimchi recipe.

This is a testament to the incredible variety of different ways to make kimchi!

Use these to make this fast Kimchi recipe:-Korean chili powder-fish sauce-pear juice-white miso paste-chef knife-cutting board-canning jars.

You can cook Simple homemade kimchi using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients make Simple homemade kimchi

1. It's napa cabbage (about 2 pounds).
2. It's sea salt.
3. Prepare Water.
4. It's grated garlic.
5. Prepare About 2 tsp of grated garlic.
6. You need sugar.
7. Prepare fish sauce.
8. You need Korean Red pepper flakes (gochugaru) see pic below.
9. Prepare cut up scallion.
10. Prepare daikon or carrots grated.

Simple homemade kimchi step by step

1. Cut up the cabbage into strips (I like it cut to smaller pieces) so when I enjoy the kimchi, I don't have to make them smaller.
2. Add salt to the cut cabbage and massage the salt over the cabbage for about 5 minutes. Then add water to cover the cabbage and let it sit for about an hour.
3. Get rid of the salt water and drain the caggabe with cold water about 3x in a colander. Use filtered water as the cabbage will be fermented without cooking..
4. Get rid of excess water and in a large bowl, mix the cabbage with all the ingredients mentioned on the ingredient list above..
5. If you notice too much water, remove it and add in the scallions and daikon or carrots.
6. Mix everything thoroughly and the kimchi can be stored in jars or containers. Let the newly fermented kimchi sit for about 5 days before eating..

Simple homemade kimchi - Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi. Originally developed as a way to preserve fresh vegetables well into winter, kimchi is an example of basic fermenting at work: depriving the vegetables of air prevents spoilage and allows the naturally occurring bacteria to transform the available starches and sugars into an acid that's particularly well-suited for preserving. It starts with one large Napa Cabbage. You'll need ginger, garlic, scallions and most importantly Korean Chili Flakes called Gochugaru. In this recipe, I use Korean Chili Flakes called "Gochugaru" vs. the Korean fermented Chili Paste called "Gochujang". Feel free to use Gochujang if you please or if. Yes, this Korean-style fermented cabbage is a spicy superfood. Thank you and good luck