Kimchi, my simple version
Kimchi, my simple version

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, kimchi, my simple version. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kimchi, my simple version is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Kimchi, my simple version is something which I have loved my whole life. They’re fine and they look wonderful.

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.

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

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

If you are looking for an easy kimchi recipe that is super easy to make. Green onion, hot pepper paste, kim, kimchi, rice, sesame oil, sesame seeds, vegetable oil, water. My Kimchi Recipe How to make kimchi at home. Here is my Kimchi recipe (sometimes called Kimchee Recipe).

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.

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. 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’s going to wrap this 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 is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!