Recipe: Yummy Kimchi, my simple version

Kimchi, my simple version. But this simple kimchi recipe sticks with the basics and is a great starting point if you're making kimchi for the first time. For a printable recipe (but without visuals), scroll down to the end of this post. How to Make a Simple Kimchi.

If you are looking for an easy kimchi recipe that is super easy to make. Green onion, hot pepper paste, kim, kimchi, rice, sesame oil, sesame seeds, vegetable oil, water. Even the simplest cabbage kimchi is already mixed in the seasoning of perfection, with gochugaru (고추가루; red pepper powder), fish sauce, onion, garlic Variations - Of course the most popular version of kimchi jjigae is to start with pork, to cook vegetables in flavorful pork fat and have some. You can have Kimchi, my simple version using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kimchi, my simple version

1. Prepare 1 tsp of kosher salt.
2. Prepare 1/4 cup of gochujang paste.
3. Prepare 2 medium of jars 12 ounce each.
4. It's 2 medium of paper towels or handkerchief.
5. Prepare 4 large of rubber bands.
6. You need 1/2 cup of clean marbles.
7. Prepare 5 cup of cabbage coarsely chopped.

Many kimchi recipes call for things like fish sauce, daikon radish or chili paste - all ingredients that can be hard to come by. This recipe for kimchi is simple and can be made with ingredients found easily, maybe even in your own garden. A simple kimchi recipe made with cabbage, daikon, garlic, ginger and carrot. Loaded with iconic kimchi flavor and powerful probiotics.

Kimchi, my simple version step by step

1. Mix the cabbage, gochujang paste, and salt. Work it all in well.
2. Pack the mixture into the jars. Take a big piece of cabbage lay across the top of the mixture. Put marbles on top of the big piece of cabbage. To hold down the kimchi below the brine.
3. The brine will be made naturally through the fermentation. If not enough make a salt brine of 1 cup water with 1 and a half teaspoons of kosher salt just add till kimchi is totally covered..
4. Let sit after 5-7 days to taste if its your desired ripeness put into refrigerator, for a week or longer hope you enjoy. Will keep 3 months or longer in the refrigerator..

This is due to the fermentation process. Including fermented versions of certain vegetables in the diet helps you get a variety of nutrients. Contribute to kimchi-project/kimchi development by creating an account on GitHub. Today I'd like to share an easier version of Korean kimchi. It's made with only a few simple ingredients and is dead easy to pull off.