Let’s be real, folks. The world is a little spicy right now. So why not add some spice to your plate with this simple Kimchi recipe? It’s gonna knock your socks off!
First things first, gather your ingredients. You’re gonna need some napa cabbage, salt, garlic, ginger, fish sauce (trust me, it’s worth it), sugar, gochugaru (Korean red pepper flakes), and green onions.
Now, let’s get down to business. Chop up that cabbage and toss it with some salt. Let it sit for a bit to wilt down. In the meantime, get your garlic and ginger chopped up and mixed together with the fish sauce and sugar. This is gonna be your flavor base.
Now, squeeze the excess water out of that cabbage and toss it together with your flavor base and the gochugaru. Mix it all up real good.
And there you have it, folks. You just made kimchi! But wait, there’s more. You can use this recipe as a base and get creative with it. Add some shredded carrot or daikon, maybe some sliced radish. The possibilities are endless.
But hold up. You need to know how to serve it up, right? We got you covered. Here’s how to make the most of your kimchi:
– Serve it as a side dish. Kimchi is great as a little palate cleanser between bites of other yummy things.
– Toss it in a salad. Yeah, you heard me right. Kimchi adds a little zing to your greens.
– Put it on a sandwich. Get real crazy with it and add some pork or tofu for a serious flavor explosion.
– Make some kimchi fried rice. Cook up some rice, toss in some chopped up kimchi, and fry it all up with some eggs and green onions. Breakfast of champions, my friends.
So go on, get spicy with it! And if you need a visual, here’s a little eye candy for ya:
Simple Kimchi
Ingredients:
- 1 head napa cabbage, chopped
- 1/4 cup salt
- 1/4 cup garlic, minced
- 2 tbsp ginger, minced
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1/2 cup gochugaru (Korean red pepper flakes)
- 4 green onions, chopped
Instructions:
- Chop up the napa cabbage and toss it with the salt. Let it sit for about an hour, until it wilts down.
- Mix together the garlic, ginger, fish sauce, and sugar to make your flavor base.
- Squeeze the excess water out of your cabbage and mix it together with your flavor base and gochugaru.
- Add in the chopped green onions and mix it up again.
- Store in an airtight container and let it ferment at room temperature for 1-2 days.
- After that, pop it in the fridge and enjoy for up to a month!
Now go forth and be spicy, my friends!
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