Kimchi (Easier than you think! ;) )
Kimchi (Easier than you think! ;) )

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, kimchi (easier than you think! ;) ). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Kimchi is a traditional Korean dish of fermented vegetables and spices, in particular ginger, garlic, peppers and hot chilies. Kimchi: AKA fermented cabbage, is one of the healthiest foods for your gut. Chef Randy Feltis shares how to make the dish yourself.

Kimchi (Easier than you think! ;) ) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Kimchi (Easier than you think! ;) ) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kimchi (easier than you think! ;) ) using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kimchi (Easier than you think! ;) ):
  1. Prepare Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
  2. Take green onions, washed, roots trimmed, and cut into 2 inch segments
  3. Prepare kosher salt (about 10% less if you're using regular table salt)
  4. Take For the paste:
  5. Take minced garlic (about 5 or 6 large cloves)
  6. Prepare minced fresh ginger root (about a 2" segment, peeled)
  7. Prepare crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
  8. Take steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
  9. Get fish sauce
  10. Get sugar
  11. Take water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)

Traditional Korean kimchi is wonderful, but it requires more complex steps and ingredients that are harder to source. I wanted to make this doable for the average American. Some kimchi recipes call for raw oysters and raw squid. How would these stay fresh for weeks and months, I wondered?

Instructions to make Kimchi (Easier than you think! ;) ):
  1. In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
  4. Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
  7. People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
  8. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
  9. Enjoy! :)

So, making kimchi was just one of those things I avoided. I think its intended to be served more on the fresh side than well fermented. Thanks for your easy lovely recipe. I put my kimchi to fridge right away after i made it yesterday. And today i put iy outside since i searching and find that what i did was wrong.

So that’s going to wrap this up with this exceptional food kimchi (easier than you think! ;) ) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!