Recipe of Delicious Kimchi, my simple version

Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Kimchi, my simple version. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Kimchi, my simple version Recipe. 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.

You can cook Kimchi, my simple version using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kimchi, my simple version

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

Loaded with iconic kimchi flavor and powerful probiotics.This is due to the fermentation process.Including fermented versions of certain vegetables in the diet helps you get a variety of nutrients.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.

Kimchi, my simple version instructions

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..

Riche en vitamines et en antioxydants, le kimchi trouve sa place dans nos assiettes, en accompagnement ou incorporé dans une soupe.Green onion, hot pepper paste, kim, kimchi, rice, sesame oil, sesame seeds, vegetable oil, water.A simple kimchi recipe made with cabbage, daikon, garlic, ginger and carrot.

Great way to use sour old kimchi too!For less spicy version, rinse kimchi in water, remove excess liquid and cook the same way but omit gochujang.You may want to add a little bit of salt or little soy sauce in the.Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish.In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes like kimchi fried rice or kimchi.