Listen up, y’all! I’ve got a recipe that’s gonna blow your socks off. It’s for kimchi – that spicy, tangy, fermented Korean side dish that everyone’s been raving about. Trust me, once you try it, you’ll wonder how you ever lived without it.
Easy Kimchi Recipe
First up, let’s check out a recipe from Carols Recipes. This one’s perfect for beginners – it’s easy, quick, and super delicious.
Ingredients:
- 1 medium head napa cabbage, cored and cut into bite-size pieces
- 1/4 cup sea salt
- 1/4 cup hot pepper flakes
- 2 tbsp fish sauce
- 1 tbsp sugar
- 6 garlic cloves, minced
- 1 bunch scallions, chopped
Instructions:
- Place the cabbage and salt in a large bowl. Mix well and let sit for 2 hours.
- Rinse the cabbage thoroughly under cold running water. Drain well.
- Mix together the remaining ingredients in a separate bowl.
- Add the cabbage to the spice mixture and mix well.
- Transfer the kimchi to a glass jar. Press down firmly to remove any air bubbles. Seal the jar tightly.
- Let the kimchi ferment at room temperature for 1-5 days, depending on how tangy you like it. Open the jar once a day to release any gas that may form.
- Once the kimchi is ready, store it in the refrigerator. It will keep for several months.
How To Make Kimchi
Now, if you’re feeling a little more adventurous and want to make kimchi from scratch, check out this recipe from Organic Lifestyle Magazine. It’s a little more involved, but the results are totally worth it.
Ingredients:
- 1 head napa cabbage, chopped into large pieces
- 1/4 cup sea salt
- 2 tbsp grated ginger
- 1 tbsp grated garlic
- 1/4 cup hot pepper flakes
- 1/4 cup fish sauce
- 1 tbsp sugar
- 1 bunch scallions, chopped
Instructions:
- Place the cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage until it starts to release water. Let sit for 2 hours.
- Rinse the cabbage thoroughly under cold running water. Drain well.
- Mix together the ginger, garlic, hot pepper flakes, fish sauce, and sugar in a separate bowl.
- Add the cabbage and scallions to the mixture and mix well.
- Transfer the kimchi to a glass jar. Press down firmly to remove any air bubbles. Seal the jar tightly.
- Let the kimchi ferment at room temperature for 1-5 days, depending on how tangy you like it. Open the jar once a day to release any gas that may form.
- Once the kimchi is ready, store it in the refrigerator. It will keep for several months.
There you have it, folks – two ways to make delicious, homemade kimchi. So go ahead and give it a try – your taste buds will thank you!
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