Kimchi (Easier than you think! ;) )
Kimchi (Easier than you think! ;) )

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kimchi (easier than you think! ;) ). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Kimchi (Easier than you think! ;) ) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Kimchi (Easier than you think! ;) ) is something that I have loved my whole life. They’re nice and they look wonderful.

Great recipe for Kimchi (Easier than you think! ;) ). If you're intimidated by the idea of making your own kimchi, my recipe is exact, reliable, small enough, and tasty enough that you won't regret the effort. Plus it uses what are likely more accessible ingredients - fish sauce, - crushed. Kimchi (Easier than you think! 😉 ) step by step.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kimchi (easier than you think! ;) ) using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kimchi (Easier than you think! ;) ):
  1. Make ready 4-5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
  2. Prepare 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  3. Take 5 Tablespoons kosher salt (about 10% less if you're using regular table salt)
  4. Prepare For the paste:
  5. Take 1/4 cup minced garlic (about 5 or 6 large cloves)
  6. Get 1/4 cup minced fresh ginger root (about a 2" segment, peeled)
  7. Prepare 1/4-1/2 cup crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
  8. Make ready 1/4 cup steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
  9. Make ready 1/4 cup fish sauce
  10. Get 1/4 cup sugar
  11. Take 1/4 cup water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)

Drain into a colander, rinse with cold water and gently squeeze out as much water as possible. Homemade Kimchi Is Easier Than You Think. If you're a fan of the spicy-sour fermented pickle known as kimchi (or kimchee) but have stuck to picking it up at the Korean market, Chowhounds promise that making it at home is straightforward and the results wonderful. Aunty Belen refuses to let us waste money.

Steps to make Kimchi (Easier than you think! ;) ):
  1. In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
  4. Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
  7. People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
  8. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
  9. Enjoy! :)

If you're a fan of the spicy-sour fermented pickle known as kimchi (or kimchee) but have stuck to picking it up at the Korean market, Chowhounds promise that making it at home is straightforward and the results wonderful. Aunty Belen refuses to let us waste money. It's the - 'It's so much cheaper to make and will probably be far tastier' stare that sends us running to return the item to the store shelf. Good authentic homemade kimchi is much easier than you think with this easy kimchi recipe. Cut up the cabbage, salt, rinse, and mix with the seasoning!

So that is going to wrap it up for this special food kimchi (easier than you think! ;) ) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!