Easy kimchi recipe for beginners

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This kimchi recipe is a beginner’s guide using simple ingredients and makes traditional Korean kimchi. With essential kimchi making tips và step-by-step instructions, you can make healthy cabbage kimchi easily at home.

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Get your cabbage and coarse sea salt.Cut a 3-inch slit through the trắng stem part of cabbage.
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Open up the cabbage from the trắng stem part using your hand. It should mở cửa up easily. Cut additional slits on each cabbage half on the stem and mở cửa up again. By doing so, you are quartering the cabbage the Korean traditional way. Rinse the cabbage quarters once lớn wet them.
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Dice cabbage quarters into large chunks. For the large outer leaves, slice them in half lengthwise first, then dice into chunks.In a large bowl, put in a small layer of cabbage chunks và sprinkle about 2-3 tablespoons of coarse sea salt over the cabbage. Repeat the process several times, creating layers of cabbage chunks and salt.

Need a tutorial video?

I have posted a 30-minute kimchi recipe on my website before. I recommend watching the beginning part of my recipe tutorial video to understand how to lớn cut cabbage the Korean traditional way. The 30-minute kimchi recipe itself is designed lớn make a quick small batch of kimchi as the title indicates. It is not suitable for a longer fermentation, though.


How khổng lồ cut napa cabbage for Kimchi clip tutorial


Step 2: salt brine for kimchi

Salting cabbage is an important step, & this easy brine method works best for making cut cabbage kimchi.

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Let the cabbage soak for 2 hours, turning them upside down a couple of times during the soaking.When you bend the trắng stem part of cabbage, if it bends with a gentle pressure, the brine step is completed.Rinse the cabbage 3 times in water. Drain the cabbage in a colander, pressing down gently lớn remove excess water.

Step 3: make fruit và vegetable puree

Before you move on to lớn make kimchi paste, puree the savory ingredients and sweet fruits together in a blender.

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Combine onion, garlic, ginger, apple (or pear), sugar, Korean anchovy sauce, salted shrimp, & cooked rice (or other choice of starch) in a blender.

How to lớn make sea kelp stock: Simmer 2 cups water with a piece of dried sea kelp (dashima) in a pot over low heat for 5 minutes. Discard the sea kelp and let the stock cool.

Step 4: make kimchi paste và mix

Use good quality Korean chili flakes (gochugaru) for making kimchi paste. You want you kimchi lớn look its bright và vibrant red color.

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Pour the fruit and vegetable puree in a large mixing bowl. Showroom Korean chili flakes, and mix well. Taste và adjust the seasoning of kimchi paste for your liking. Let the paste rest for 5 minutes, so the chili flakes will get re-hydrated.Put the drained cabbage in a large mixing bowl. địa chỉ cửa hàng leek (or green onion), fresh chili (if using), and kimchi paste to lớn the cabbage.

Kimchi fermenting tips

Put kimchi in an airtight glass food storage jar(s). Let it sit in a room temperature for 1 day (or as long as 2 days, depending on the temperature). When you see a gas foaming and air bobbles appear, transfer your kimchi khổng lồ the refrigerator and store it for 4-5 days before you serve.


How lớn store kimchi:

Unlike traditional cabbage kimchi, this easy version of cabbage kimchi (Mak-kimchi) is not intended for a very long storage period. But it will still last in the fridge for up khổng lồ 2 months. After that, your kimchi will continue to ferment và become very sour và potent.

Fermented kimchi produces odor. Keep 1-2 box of odor absorbing baking soda in your fridge lớn keep the other food from the smell.