Easiest Way to Prepare Yummy Feasting at Home's kimchi recipe!

Feasting at Home's kimchi recipe!. It starts with one large Napa Cabbage. You'll need ginger, garlic, scallions and most importantly Korean Chili Flakes called Gochugaru. In this recipe, I use Korean Chili Flakes called "Gochugaru" vs. the Korean fermented Chili Paste called "Gochujang".

Kimchi is surprisingly easy to make at home. For a fun and simple project, give it a try sometime! Here is a simple step by step Kimchi Guide. You can cook Feasting at Home's kimchi recipe! using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Feasting at Home's kimchi recipe!

1. It's of Wombok (Chinese cabbage), cut into 1 inch squares.
2. Prepare of Scallions, cut into 4 inches strips.
3. Prepare of Fresh ginger, sliced or minced.
4. Prepare of Garlic, minced.
5. You need of Red chili flakes.
6. It's of Rock sea salt (Kosher salt).
7. You need of Salt.
8. You need of Sugar.

If wanting to purchase Kimchi, you'll usually find it in the refrigerated section of your grocery store, or at Asian markets. Make the Kimchi Paste: Place all ingredients in a food processor and pulse until uniformly chopped (but not too smooth). If it is very watery, strain it a little. Add the drained black beans, the rice and the kimchi to the sauteed onions and peppers and give a stir.

Feasting at Home's kimchi recipe! instructions

1. Cut cabbage into 2 inch pieces, then rinse with water..
2. Place cabbage in a large vegetable basket, add rock sea salt. I used my hands to toss the cabbage with the salt and rubbing it in until the cabbage feels slightly soft..
3. Add cool water to the mixture, enough to cover the cabbage, then leave it submerged for 6-8 hours, or overnight at room temperature..
4. Play music from K-drama to imagine yourself in Korea right now 🥲.
5. While waiting, prepare the garlic and ginger mixture. You won't need this much garlic...or do you? It takes me 25 minutes to mince all the garlic..
6. Thereafter, drain the cabbage but save some of the brine for fermenting. Wash the cabbage thoroughly with water. Dry the cabbage with paper towels or can squeeze out excess water with your hands..
7. Add to the drained cabbage a mixture of: ginger, garlic, chili flakes, salt and sugar. Add scallions. Wear gloves, then mix the cabbage and mixture until well-coated. Remember to measure well, unlike me, who put too much chili flakes..
8. Move the cabbage into a glass container (jars, boxes, etc.), pressing down firmly for a tighter pack. Leave some space at the top, add the brine to just cover the cabbage..
9. Cover with a fitted lid, but do not close completely to allow air to escape. Place the container in a tray to prevent any spills. Store this in a cool and dark place. I stored mine in a cabinet away from stove and appliances..
10. Ferment the cabbage over 3-4 days. To check if it's fermenting, tap the lid for any bubbles that will rise to the top. Once bubbles are seen, it can be stored in the refrigerator to continue a slower fermenting process over 2 weeks..

Why this works: The flavorful kimchi infuses the whole dish with incredible depth and flavor! As a little girl, growing up on the Korean island of Jeju-do, Cho learned how to make kimchi alongside her grandmother. Historical records show that the people of the Three Kingdoms used jars to ferment vegetables along with other foods, which helped extend the lifetime of various kinds of produce and meat during a time before refrigeration. Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let's simplify this together, and stick to a basic recipe.