Kimchi Recipe For Beginners

Are you looking for a new recipe to spice up your meals? Look no further than kimchi! This traditional Korean dish is not only flavorful but also incredibly healthy for you. And making it yourself is simpler than you might think.

To start, gather your ingredients. You’ll need Napa cabbage, garlic, ginger, scallions, Korean chili powder (also known as gochugaru), fish sauce, and salt. Don’t worry if you can’t find all of these at your local grocery store – many of them can be purchased online or substituted with similar ingredients.

First, chop the cabbage and mix in the salt. Let it sit for an hour to soften, then rinse and drain. While the cabbage is resting, make a paste out of garlic, ginger, and water in a food processor. Then add the chili powder, fish sauce, and scallions to the paste and mix well. Finally, combine the cabbage with the paste in a large bowl, making sure to fully coat all pieces.

Now comes the fun part – letting the flavors meld together. Pack the cabbage mixture tightly into a jar, making sure to leave some room at the top. Cover with a lid or plastic wrap and let it sit at room temperature for 1-5 days, depending on how sour and spicy you want it. Once it’s reached your desired taste, move it to the refrigerator to slow down the fermentation process.

You can enjoy kimchi on its own, as a side dish to a meal, or as a topping for rice, noodles, or sandwiches. And with its probiotic properties, you’ll be doing your gut a favor too. Try making your own batch today and see why this dish has been a staple in Korean cuisine for centuries.

As promised, here is the recipe formatted with the images:

Kimchi Recipe: Learning How to Make Kimchi is Simple and Fun!

Are you looking for a new recipe to spice up your meals? Look no further than kimchi! This traditional Korean dish is not only flavorful but also incredibly healthy for you. And making it yourself is simpler than you might think.

Ingredients:

• 1 large head Napa cabbage, chopped
• 1/2 cup kosher salt
• 1/4 cup garlic, minced
• 1/4 cup ginger, minced
• 1/4 cup water
• 1/2 cup Korean chili powder (gochugaru)
• 1/4 cup fish sauce
• 1 bunch scallions, thinly sliced

Instructions:

1. In a large bowl, mix the chopped cabbage with the salt. Let it sit for an hour to soften, then rinse and drain.
2. While the cabbage is resting, make a paste out of the garlic, ginger, and water in a food processor.
3. Add the chili powder, fish sauce, and scallions to the paste and mix well.
4. Combine the cabbage with the paste in a large bowl, making sure to fully coat all pieces.
5. Pack the cabbage mixture tightly into a jar, making sure to leave some room at the top. Cover with a lid or plastic wrap.
6. Let it sit at room temperature for 1-5 days, depending on how sour and spicy you want it. Once it’s reached your desired taste, move it to the refrigerator to slow down the fermentation process.

Enjoy!

You can enjoy kimchi on its own, as a side dish to a meal, or as a topping for rice, noodles, or sandwiches. And with its probiotic properties, you’ll be doing your gut a favor too. Try making your own batch today and see why this dish has been a staple in Korean cuisine for centuries.

Simple Kimchi Recipe | RecipeTin Japan

Kimchi is a spicy and sour Korean dish that has gained popularity around the world due to its delicious flavor and health benefits. This Simple Kimchi Recipe from RecipeTin Japan is an easy way to make your own at home in just a few simple steps.

Ingredients:

• 1 head Napa cabbage, chopped
• 1/2 cup Korean chili powder (gochugaru)
• 1/4 cup garlic, minced
• 1/4 cup ginger, minced
• 2 tbsp fish sauce
• 2 tbsp salt
• 1 tbsp sugar
• 4 scallions, thinly sliced

Instructions:

1. Mix the chopped cabbage and salt in a large bowl. Let it sit for an hour, then rinse and drain.
2. In a separate bowl, mix the chili powder, garlic, ginger, fish sauce, and sugar.
3. Add the scallions to the chili powder mixture and stir to combine.
4. Add the cabbage to the chili powder mixture and mix until fully coated.
5. Transfer the kimchi to a jar and press down with a spoon to pack tightly.
6. Let it sit at room temperature for 1-3 days, depending on how sour and spicy you want it.
7. Once it’s reached your desired taste, move it to the refrigerator to slow down the fermentation process.

Enjoy!

Kimchi is a versatile dish that can be enjoyed on its own or as an accompaniment to many different meals. Try it on rice, in a sandwich, or as a topping on a salad. And with all its health benefits, you can feel good about adding it to your diet.

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