Recipe: Yummy Kimchi, my simple version

Kimchi, my simple version. My version of Simple Kimchi uses commonly available ingredients. Kimchi is a staple Korean side dish that is often made from salted and fermented vegetables. Place cabbage, green onions, carrots, ginger, and garlic in a large bowl.

Place a plate on top of the cabbage and place a stack of heavy bowls on top of that. In other words, you could have a kimchi river a-flowin' on your counter top unless you take precautions. It's easiest to use the pan and not worry about your Easy, Fast Kimchi recipe Mak Kimchi bubbling over onto your counters. You can cook Kimchi, my simple version using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Kimchi, my simple version

1. Prepare of kosher salt.
2. You need of gochujang paste.
3. It's of jars 12 ounce each.
4. It's of paper towels or handkerchief.
5. You need of rubber bands.
6. It's of clean marbles.
7. Prepare of cabbage coarsely chopped.

If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. The veggies For the most part, the base of vegetables is Chinese (also called Napa) cabbage, garlic. There are many different ways to make kimchi. This simple kimchi recipe is a great place to start if you're making kimchi for the first time.

Kimchi, my simple version instructions

1. Mix the cabbage, gochujang paste, and salt. Work it all in well.
2. 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.
3. 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..
4. 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..

This vegan kimchi soup is an easy version of Korean tofu stew (Sundubu jjigae), and is made with kimchi, tofu and potatoes. Make it in the Instant Pot or on the stovetop! I've been on a mission lately. Historically, kimchi is the Korean version of sauerkraut. It's a lacto fermentated napa cabbage dish that includes other vegetables and ingredients that are salted and fermented.