Feasting at Home's kimchi recipe!
Feasting at Home's kimchi recipe!

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, feasting at home's kimchi recipe!. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Feasting at Home's kimchi recipe! is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Feasting at Home's kimchi recipe! is something that I’ve loved my entire life. They are fine and they look fantastic.

Quick and Easy Kimchi Recipe with simple instructions. Full of healthy, gut-healing probiotics, this Authentic This authentic kimchi recipe is vegan adaptable, gluten-free and can be made as spicy or as mild as you like! We are never in as much joy as when we are engaged in the well-being of others. ~ A flavorful recipe for Kimchi Noodles stir-fried with healthy veggies. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen.

To begin with this recipe, we must prepare a few components. You can have feasting at home's kimchi recipe! using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Feasting at Home's kimchi recipe!:
  1. Make ready Wombok (Chinese cabbage), cut into 1 inch squares
  2. Take Scallions, cut into 4 inches strips
  3. Take Fresh ginger, sliced or minced
  4. Prepare Garlic, minced
  5. Prepare Red chili flakes
  6. Get Rock sea salt (Kosher salt)
  7. Prepare Salt
  8. Get Sugar

I still have a lot to learn from Mom when it comes to kimchi-making (there are over a hundred different kinds!) but the recipe for mak kimchi, or simple kimchi, has been a great place to start. Kimchi is a type of Korean side dish. This is made from different vegetables. The main ingredient is Napa cabbage or Chinese Cabbage.

Instructions to make Feasting at Home's kimchi recipe!:
  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.

This is made from different vegetables. The main ingredient is Napa cabbage or Chinese Cabbage. This kimchi recipe makes use of ginger, garlic, scallions (or green onions), and Daikon radish aside from cabbage. Each of these vegetables help provide flavors. I make kimchi in every winter.

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