How to Make Delicious Simple homemade kimchi

Simple homemade kimchi. In a small bowl, whisk salt, sugar, gochugaru, and water. Pour over the cabbage and other vegetables in the bowl. Place a plate on top of the cabbage and place a stack of heavy bowls on top of that.

Because if you google 'how to make kimchi' I guarantee you'll no two recipes will be the same and some will be quite complicated. This is a testament to the incredible variety of different ways to make kimchi! Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi. You can have Simple homemade kimchi using 10 ingredients and 6 steps. Here is how you cook 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. You need of Water.
4. It's 6 cloves of grated garlic.
5. You need of About 2 tsp of grated garlic.
6. You need 1 tsp of sugar.
7. It's 2 tbsp of fish sauce.
8. Prepare 3 tbsp of Korean Red pepper flakes (gochugaru) see pic below.
9. You need 5-6 stalks of cut up scallion.
10. Prepare 8 oz of daikon or carrots grated.

Originally developed as a way to preserve fresh vegetables well into winter, kimchi is an example of basic fermenting at work: depriving the vegetables of air prevents spoilage and allows the naturally occurring bacteria to transform the available starches and sugars into an acid that's particularly well-suited for preserving. Mix thoroughly using gloves, if preferred. It starts with one large Napa Cabbage. You'll need ginger, garlic, scallions and most importantly Korean Chili Flakes called Gochugaru.

Simple homemade kimchi step by step

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..

In this recipe, I use Korean Chili Flakes called "Gochugaru" vs. the Korean fermented Chili Paste called "Gochujang". Feel free to use Gochujang if you please or if. Use these to make this fast Kimchi recipe:-Korean chili powder-fish sauce-pear juice-white miso paste-chef knife-cutting board-canning jars. Easy, Fast Kimchi Recipe Mak Kimchi Fragrant, simple, authentic, healthy Mak Kimchi recipe can be made in any kitchen. This tutorial takes the mystery out of making it yourself!