Good recipe and directions for a first time kimchi maker!!

#kimchi #recipe #try
Kimchi is a traditional Korean dish made from fermented vegetables, most commonly cabbage and radishes, with a variety of seasonings including chili powder, garlic, ginger, and salted seafood. It is known for its distinct, tangy flavor and is often served as a side dish in Korean cuisine. Kimchi is rich in vitamins, minerals, and probiotics, making it both a flavorful and healthful food. 🥘
INGREDIENTS
- 1 medium cabbage 🥬
- 2 tablespoon sea salt
- 1 tablespoon grated ginger 🫚
- 4 cloves garlic, minced garlic 🧄
- 1 teaspoon sugar
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 cup Korean red chili powder(gochugaru)
- 1 bunch green onions, chopped
- 1 medium carrot 🥕
- 1 medium radish
- 1 potatoes 🥔
- 1 apples 🍎
INSTRUCTIONS
1. PREPARE THE CABBAGE
- Cut the cabbage lengthwise into quarters and remove the core. Chop into bite-sized pieces.
- Dissolve the salt in the water in a large bowl. Add the cabbage pieces and ensure they are submerged. Let it soak for 1-2 hours, turning occasionally.
2. RINSE AND DRAIN
- After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
3. PREPARE THE SEASONING PASTE
- In a small bowl, combine the ginger, garlic, sugar, fish sauce, soy sauce, and gochugaru to form a thick paste.
4.MIX THE VEGETABLES
- In a large bowl, combine the drained cabbage, green onions, carrot, and radish.
5.ADD THE PASTE
- Wearing gloves to protect your hands from the chili paste, add the seasoning paste to the vegetables. Mix thoroughly, ensuring all the vegetables are coated with the paste.
6.PACK THE KIMCHI
- Pack the kimchi tightly into a clean jar or airtight container, pressing down to remove any air bubbles. Leave about 1 inch of headspace at the top.
7. FERMENTATION
- Seal the jar and let it sit at room temperature for 1-2 days to ferment. You may need to open the jar occasionally to release gas.
8. STORAGE
- Once fermented to your taste, transfer the kimchi to the refrigerator. It will continue to ferment slowly and can be eaten fresh or stored for several months.
Enjoy your homemade kimchi!
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