Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kimchi, my simple version. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Kimchi, my simple version is something which I’ve loved my entire life.

To begin with this particular 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. Make ready 1 tsp kosher salt
2. Take 1/4 cup gochujang paste
3. Make ready 2 medium jars 12 ounce each
4. Get 2 medium paper towels or handkerchief
5. Make ready 4 large rubber bands
6. Prepare 1/2 cup clean marbles
7. Prepare 5 cup cabbage coarsely chopped

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. Even the simplest cabbage kimchi is already mixed in the seasoning of perfection, with gochugaru (고추가루; red pepper powder), fish sauce, onion, garlic Variations - Of course the most popular version of kimchi jjigae is to start with pork, to cook vegetables in flavorful pork fat and have some.

Steps 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.

Great way to use sour old kimchi too! For less spicy version, rinse kimchi in water, remove excess liquid and cook the same way but omit gochujang. You may want to add a little bit of salt or little soy sauce in the. Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes like kimchi fried rice or kimchi.

So that’s going to wrap it up with this special food kimchi, my simple version recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!