Kimchi, my simple version
Kimchi, my simple version

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kimchi, my simple version. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

But this simple kimchi recipe sticks with the basics and is a great starting point if you're making kimchi for the first time. For a printable recipe (but without visuals), scroll down to the end of this post. How to Make a Simple Kimchi.

Kimchi, my simple version is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Kimchi, my simple version is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook kimchi, my simple version using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Kimchi, my simple version:
  1. Get 1 tsp kosher salt
  2. Get 1/4 cup gochujang paste
  3. Make ready 2 medium jars 12 ounce each
  4. Take 2 medium paper towels or handkerchief
  5. Make ready 4 large rubber bands
  6. Get 1/2 cup clean marbles
  7. Prepare 5 cup cabbage coarsely chopped

A simple kimchi recipe made with cabbage, daikon, garlic, ginger and carrot. Loaded with iconic kimchi flavor and powerful probiotics. This is due to the fermentation process. Including fermented versions of certain vegetables in the diet helps you get a variety of nutrients.

Instructions to make Kimchi, my simple version:
  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.

My Kimchi Recipe How to make kimchi at home. Here is my Kimchi recipe (sometimes called Kimchee Recipe). This is a simple step by step guide for making Kimchi. This Type is known as Mat Kimchi, and is made using Chinese or Napa Cabbages. Please have a go and tell me about how you.

So that is going to wrap it up with this special food kimchi, my simple version 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. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!