Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kimchi, my simple version. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Learn how to make simple Kimchi, following this easy recipe! Kimchi is a popular Korean side-dish, known for its healthy properties. 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.
Kimchi, my simple version is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Kimchi, my simple version is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have kimchi, my simple version using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kimchi, my simple version:
- Make ready 1 tsp kosher salt
- Make ready 1/4 cup gochujang paste
- Prepare 2 medium jars 12 ounce each
- Make ready 2 medium paper towels or handkerchief
- Take 4 large rubber bands
- Prepare 1/2 cup clean marbles
- Prepare 5 cup cabbage coarsely chopped
But the flavor and texture will be very much worth the time and effort. If you are looking for an easy kimchi recipe that is super easy to make. Green onion, hot pepper paste, kim, kimchi, rice, sesame oil, sesame seeds, vegetable oil, water. My Kimchi Recipe How to make kimchi at home.
Steps to make Kimchi, my simple version:
- Mix the cabbage, gochujang paste, and salt. Work it all in well
- 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
- 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.
- 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.
Here is my Kimchi recipe (sometimes called Kimchee Recipe). This is a simple step by step guide for making Kimchi. This Type is known as Mat Kimchi, and is made using Chinese or Napa Cabbages. Please have a go and tell me about how you. Kimchi is typically known for having a kick to it, as some recipes and bottled versions can be extremely spicy.
So that is going to wrap it up with this exceptional food kimchi, my simple version recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
