Hey there foodie friends! Are you ready to spice up your life with some delicious and homemade kimchi? Look no further because I have got you covered with not one, but two amazing recipes that will rock your world.
First up, let’s dive into the classic recipe of How to Make Kimchi. Are you ready to get your hands dirty? Let’s do this!
How to Make Kimchi:
Ingredients
- 1 napa cabbage (about 2 pounds), cut into bite-sized pieces
- 1/2 cup coarse salt
- 1/3 cup glutinous rice flour
- 1/4 cup sugar
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons minced garlic
- 1 small onion, minced
- 2 tablespoons grated ginger
- 1 bunch scallions, chopped
Instructions
- Sprinkle the cabbage with the salt and let it sit for at least 4 hours or overnight.
- Drain the cabbage and rinse it well under cold running water. Squeeze the excess water from the cabbage and set it aside.
- Combine the rice flour, sugar, gochugaru, fish sauce, soy sauce, garlic, onion, ginger, and scallions in a bowl and mix well.
- Add the cabbage to the mixture and toss well to coat.
- Place the kimchi in a clean glass jar and press down firmly to remove any air pockets.
- Cover the jar with a lid and let it sit at room temperature for 1 to 3 days, depending on your desired level of fermentation.
- Once the kimchi is fermented, it can be stored in the refrigerator for up to 3 months.
Next up, we have the Kimchi Recipe from Panlasang Pinoy Recipes. Get ready for a flavor explosion!
Kimchi Recipe:
Ingredients
- 1 large napa cabbage, chopped
- 1/2 cup kosher salt
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1/4 cup gochugaru (Korean red pepper flakes)
- 2 tablespoons minced scallions
- 1 medium onion, chopped
- 2 carrots, grated
- 1 radish, grated
Instructions
- Sprinkle the cabbage with the salt and let it sit for 4 hours.
- Rinse the cabbage well under cold running water and drain any excess water.
- In a bowl, combine the ginger, garlic, sugar, fish sauce, gochugaru, and scallions. Mix well.
- Add the onion, carrots, and radish to the mixture and mix well again.
- Add the cabbage to the mixture and toss well to coat.
- Place the kimchi in a sealable jar and let it ferment at room temperature for 2 to 3 days, depending on your desired level of fermentation.
- Once the kimchi is fermented, it can be stored in the refrigerator for up to 3 months.
Phew! That was a lot of kimchi-making, but trust me, it is well worth it. These recipes are sure to impress your taste buds and make any Korean dish pop with flavor. So go ahead, give it a try and let us know how it turns out. We can’t wait to hear from you!
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