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Homemade Kimchi

How to Cook Recipes Homemade Kimchi using 19 ingredients and 9 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 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients make Homemade Kimchi

  1. You need 1 lb Wombok (Napa Cabbage).
  2. You need 3 cups Water.
  3. Prepare 1 cup Salt.
  4. It's 1 lb Radish, shredded.
  5. Prepare 3 Onion leaves, cut into 1-inch long pieces.
  6. You need Blended Paste:.
  7. Prepare 1/2 Korean Pear, sliced.
  8. Prepare 1 Onion, sliced.
  9. You need Porridge:.
  10. Prepare 300 ml Water.
  11. You need 3 Tbsp Sweet Rice Flour.
  12. It's Seasoning Mix:.
  13. You need 5 Tbsp Red Pepper Powder (you can add more if you want too spicy).
  14. Prepare 100 ml Fermented Anchovy Sauce.
  15. You need 1 1/2 Tbsp Maesilaek.
  16. You need 1 Tbsp Sugar.
  17. You need 2 Tbsp Garlic, minced.
  18. Prepare 1/2 Tbsp Ginger, minced.
  19. It's 1 Tbsp Salted Fermented Shrimp.

Homemade Kimchi step by step

  1. Cut bottom of the cabbage. Cut the leaves into bite sizes..
  2. Sprinkle salt evenly to all of the cabbage layer by layer. Splash water at the end. Soak the cabbage for 2 hours..
  3. Rinse at least 3 times through in cold water and place in a large strainer. Drain completely, about 1 hour..
  4. Add sweet rice powder into water and mix well in low heat. Let it cool off completely..
  5. Blend the Korean pear and onion..
  6. Combine blended Korean pear and onion, porridge, seasoning mix..
  7. Add the radish and green onions into the kimchi paste and mix well with your hand. (Make sure to wear a glove!).
  8. Toss the salted and drained cabbage and mix well until everything is evenly combined..
  9. Transfer to an air tight container. Enjoy!.

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