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Homemade Kimchi

Steps Making Recipes Homemade Kimchi using 14 ingredients and 4 steps

Homemade Kimchi - 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. I make kimchi in every winter. As a foodie who loves fermentations and pickled vegetables, kimchi is one of my top selections along with common Szechuan style pickled vegetables. Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless.

Homemade Kimchi

Kimchi is one of those foods that takes a loooong time to make.

If you are looking to start fermenting your own vegetables, the Korean dish kimchi is a great place to start.

You can have Homemade Kimchi using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients cook Homemade Kimchi

  1. Prepare 1 Napa cabbage.
  2. It's Salt.
  3. Prepare Radish.
  4. It's Spring onions.
  5. Prepare 1 cup Chilli pepper flakes.
  6. Prepare 1/3 cup Dried shrimps.
  7. Prepare 4 tbsp fish sauce.
  8. It's 1/4 cup chopped garlic.
  9. You need 2 tsp chopped ginger.
  10. Prepare Pear or Apple purée.
  11. You need Purée.
  12. It's 2 tbsp Rice flour.
  13. You need 2 tbsp sugar.
  14. You need 2 cups water.

Homemade Kimchi step by step

  1. Soak the cabbage leaves and stalks in hot water and salt it for 2 hours..
  2. Prepare the purée. Heat water over low heat, add rice flour and sugar. Stir continuously till it becomes thick..
  3. Mix all the dry ingredients together to form a paste. Add to drained salted cabbage..
  4. Leave it out for a day or two in airtight containers to ferment. Fermentation is an anaerobic process where oxygen is not required..

Homemade Kimchi - Depends on what kind of kimchi you make and/or buy. Some can be really spicy but with homemade kimchi you can tailor it to your spice level. Why is it spelled kimchi and kimchee? Kimchee is the traditional way that South Koreans spell it. Apparently 'kimchi' was made up from Japanese and it's some kind of word-war. Looking forward to eating this homemade kimchi in the next few days and onward. 🙂 Also, I must be Korean "at heart" because this morning the two jars (I cut the recipe in half) of spicy fermenting brew in my kitchen smells really good! Hi, I just had a question, because i think i made a. Thank you and good luck