Recipe: Delicious Simple homemade kimchi

Simple homemade kimchi. Watch us make homemade kimchi and then make it yourself! Thank you so much Chun Ok for Thanks for sharing this super simple recipe. I always wanna make my own kimchi but somehow.

Simple homemade kimchi 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. 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! You can have Simple homemade kimchi using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simple homemade kimchi

  1. It's 1 of napa cabbage (about 2 pounds).
  2. You need 1/4 cup of sea salt.
  3. You need of Water.
  4. It's 6 cloves of grated garlic.
  5. Prepare of About 2 tsp of grated garlic.
  6. You need 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. It's 8 oz of daikon or carrots grated.

This simple kimchi recipe is a great place to start if you're making kimchi for the first time. In this post I'm going to show you how to make a simple kimchi recipe. Because if you google "how to. Kimchi may look daunting, but it's easy to make!

Simple homemade kimchi instructions

  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..

Our easy homemade keto kimchi is delicious, nutritious & quick to prepare. 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.

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