Recipe: Tasty Simple homemade kimchi

Simple homemade 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. Kimchi - a staple in Korean cuisine, a famous traditional side dish of salted and fermented vegetables, such as cabbage. The current recipe I use is simple but delicious--one that I adapted to suit my taste preferences--and a combination of my mother's homemade kimchi & my own.

Fermented foods, such as kimchi, contain probiotics that support digestion. Fermenting at home can be intimidating, but with a little experience, you can let the microbes do the work for you! This simple kimchi recipe is a great place to start if you're making kimchi for the first time. You can have Simple homemade kimchi using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Simple homemade kimchi

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

In this post I'm going to show you how to make a simple kimchi recipe. 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.

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..

Fermented foods, such as kimchi, contain probiotics that support digestion. I make kimchi in every winter. Simple Homemade Kimchi Pancake. written by Emma Tang. Spicy and crispy kimchi pancakes paired with delicious freshly-made dipping sauce is our favorite appetizer! Kimchi or kim chee is one of the most popular Korean foods.