Recipe: Appetizing Simple homemade kimchi

Simple homemade kimchi. Yes, you can totally make kimchi at home. We'll show you how, with our simple tutorial. The first few times I tried kimchi it was not, I must admit, my favorite food.

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

Ingredients of Simple homemade kimchi

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

I hope you enjoy making these simple homemade kimchi pancakes. These are other tasty dishes made with kimchi I have shared in the past, you may find it helpful as well Why Homemade Kimchi? For something that you can buy for a few dollars, why go through the trouble to make it at home? Here are a few reasons that have convinced me to make kimchi at home.

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..

Kimchi (also spelled "kimchee") is a traditional Korean dish that uses the process of fermentation to pickle and preserve fresh vegetables. The spicy, crunchy, cabbage-based vegetable mixture has a. 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. A simple, flexible formula for easy homemade kimchi!