Simple homemade kimchi
Simple homemade kimchi

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, simple homemade kimchi. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Simple homemade kimchi is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Simple homemade kimchi is something that I have loved my entire life. They’re nice and they look wonderful.

Note: This makes a milder kimchi. Kimchi made two ways (Different cuts, same kimchi paste) Kimchi can generally be made into pre-cut cabbage style or the traditional way where the cabbage is. I call this "Simple Homemade Kimchi" because "Easy Kimchi" would feel like a lie if you've never made Many include making a cooked flour paste that contains a salted and fermented baby shrimp.

To begin with this recipe, we have to first prepare a few components. You can have simple homemade kimchi using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Simple homemade kimchi:
  1. Prepare 1 napa cabbage (about 2 pounds)
  2. Prepare 1/4 cup sea salt
  3. Take Water
  4. Get 6 cloves grated garlic
  5. Take About 2 tsp of grated garlic
  6. Get 1 tsp sugar
  7. Take 2 tbsp fish sauce
  8. Get 3 tbsp Korean Red pepper flakes (gochugaru) see pic below
  9. Take 5-6 stalks cut up scallion
  10. Get 8 oz daikon or carrots grated

Hope you enjoy making this simple homemade kimchi recipe. Moreover, kimchi is known to be a traditional Korean side dish because most Korean family and restaurants serve this side dish. Kimchi may look daunting, but it's easy to make! Our easy homemade keto kimchi is delicious, nutritious & quick to prepare.

Steps to make Simple homemade kimchi:
  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.

Make the kimchi: Pour gochugaru into a large mixing bowl. The kimchi will start fermenting a day at room temperature. Once it starts to ferment, store in the refrigerator to use as needed. 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.

So that is going to wrap this up with this special food simple homemade kimchi recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!