How to Prepare Tasty Home made kimchi

Home made kimchi. Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy) Combine cabbage and salt in a large bowl. Add enough water to cover the cabbage. Keep the cabbage submerged with a plate or a sealable bag filled with water.

As a foodie who loves fermentations and pickled vegetables, kimchi is one of my top selections along with common Szechuan style pickled vegetables. Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. You can cook Home made kimchi using 1 ingredients and 5 steps. Here is how you cook it.

Ingredients of Home made kimchi

1. Prepare of Chinese cabbage, 1carrot, spring onion.

Looking forward to eating this homemade kimchi in the next few days and onward. 🙂 Also, I must be Korean "at heart" because this morning the two jars (I cut the recipe in half) of spicy fermenting brew in my kitchen smells really good! Hi, I just had a question, because i think i made a. The first time I ate kimchi it was homemade at work in a Taco Bell. Well I then years later tried bottled and it seemed all thick parts watery and just NOT the same good.

Home made kimchi step by step

1. 500gr Chinese cabbage add 100gr of salt piece by piece after done leave it for 2hours or more.
2. Then wash under runing water, wash away the salt make sure clean, the squise it the water. Peel the carrot then slice it, cut the spring onions, shredder the garlic&ginjer..
3. Put all ingredients in the bowl add 3soup spoon of sugar 5 soup spoon of chili paste, 1/2 soup spoon of fish sauce.
4. Mix it well.
5. Then keep it in the glass jar, keep at room temperature for 3days, after 3days already can eat it &keep it in the fridge. For fermentation make sure use glass jar for better results..

Pack the kimchi in a glass jar and add the brine to it. Once the vegetables and paste are combined, transfer them to a clean jar. Pour some of the brine in as well, and press down on the vegetables until the brine rises up to cover them. Seal the jar tightly with a lid. This easy kimchi recipe is adapted from one in the Green Kitchen app by the publishers of the wonderful vegetarian blog, Green Kitchen Stories.