Kimchi, my simple version
Kimchi, my simple version

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, kimchi, my simple version. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Kimchi, my simple version is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Kimchi, my simple version is something that I’ve loved my whole life. They are nice and they look wonderful.

The current recipe I use is simple but delicious–one that I adapted to suit my taste preferences–and a combination of my mother's homemade kimchi & my own. Kimchi my version is suitable for Filipino palate. As we all know Korean kimchi is super spicy.

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

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

This simple napa cabbage kimchi recipe takes a little experience to get it right. But the flavor and texture will be very much worth the time and effort. If you are looking for an easy kimchi recipe that is super easy to make. This easy kimchi recipe is a speedy version of the traditional Korean kimchi !

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.

Good authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! Green onion, hot pepper paste, kim, kimchi, rice, sesame oil, sesame seeds, vegetable oil, water. Kimchi is typically known for having a kick to it, as some recipes and bottled versions can be extremely spicy. Our version is not as fiery as some, but an important thing to remember when involving spicy ingredients such as red pepper that Other than that, this recipe is as simple as it gets.

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