Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, storeable homemade cabbage kimchi. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Yepp, sorry I have been a bit MIA these weeks. Just trying to stay sane meaning keeping busy with renovations and of course Self-Care. Learning Korean Home making KIMCHI is a struggle for the first time but once you make it more often you will get it.

Storeable Homemade Cabbage Kimchi is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Storeable Homemade Cabbage Kimchi is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook storeable homemade cabbage kimchi using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Storeable Homemade Cabbage Kimchi:

1. Take 800 grams-1 kg 1 cabbage
2. Take 4 liter Water
3. Get 4 tbsp Salt
4. Make ready 30 cm Daikon radish
5. Get 1 Chinese chives Japanese leeks
6. Get 6 tablespons Hot water
7. Get 2 tbsp Korean dashi stock granules
8. Prepare 4 tbsp Powdered red chili pepper
9. Make ready 3 tbsp Sugar
10. Make ready 2 clove Garlic
11. Take 3 cm Ginger
12. Make ready 2 tbsp Shio-kombu
13. Prepare 1 apple Grated apple

We wanted to preserve it in a way that would allow us to enjoy it once the harvest season had passed. This kimchi recipe was born from that desire. Kimchi is an essential staple in Korean (and Korean-style) dishes, and we always have a jar on hand. It's cabbage and other vegetables fermented in a spicy, garlicky brine and it's just delicious.

Instructions to make Storeable Homemade Cabbage Kimchi:

1. Chop the cabbage and brine in salt water (for about half a day).
2. Shred the daikon radish (use a food processor). Cut the chives and leeks into 3-4 cm long pieces. Grate the garlic, ginger, and apple.
3. Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
4. Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
5. Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi.
6. Pack it into a container and store in the refrigerator.

The process of making it at home might seem intimidating. We are so excited to bring you this recipe! In many parts of the world, Napa cabbage is not sold! That juice, layered with spicy gochugaru, makes for a surprisingly tasty Kimchi. If you haven't tried making Kimchi at home, consider this one!

So that’s going to wrap this up for this special food storeable homemade cabbage kimchi recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!