Easy Fast Kimchi Recipe How To Make Easy Kimchi at Home — Eatwell101 from www.eatwell101.com
Description
Kimchi is a traditional Korean dish made of spicy fermented vegetables, usually cabbage or radish. It's a staple in Korean cuisine and has become popular all over the world due to its unique flavor and health benefits. This recipe is a simplified version of traditional kimchi that is easy and fast to make at home.
Prep time
15 minutes
Cook time
None
Ingredient
- 1 head of Napa cabbage (about 2 pounds) - 1/4 cup of coarse sea salt - 1 tablespoon of sugar - 3 cloves of garlic, minced - 1 inch of fresh ginger, grated - 2 tablespoons of Korean chili flakes - 2 tablespoons of fish sauce - 2 green onions, thinly sliced - 1 carrot, shredded
Equipment
- Large mixing bowl - Colander - Gloves (optional) - Mason jar or airtight container
Method
1. Cut the cabbage into quarters and remove the core. Cut each quarter into bite-size pieces and put them in a colander. 2. Sprinkle the cabbage with salt and mix well. Let it sit for 10 minutes to draw out excess moisture. 3. Rinse the cabbage well under cold running water and drain thoroughly. 4. In a large mixing bowl, combine the sugar, garlic, ginger, chili flakes, and fish sauce to create a thick paste. 5. Add the cabbage, green onions, and shredded carrot to the mixing bowl and mix well with the paste. 6. Put on gloves and massage the cabbage mixture with your hands for a few minutes until it's evenly coated with the paste. 7. Pack the kimchi into a mason jar or an airtight container, leaving at least 1 inch of headspace. 8. Let the kimchi ferment at room temperature for 1-2 days, depending on how sour and tangy you like it. 9. Once the kimchi has fermented to your liking, store it in the fridge to slow down the fermentation process.
Notes
- You can adjust the amount of chili flakes according to your spice preference. - Use fish sauce or soy sauce if you want a vegetarian or vegan option. - Feel free to add other vegetables like radish, cucumber, or onion.
Nutrition Info
Serving size: 1/4 cup Calories: 10 Total fat: 0g Sodium: 200mg Total carbohydrate: 2g Dietary fiber: 1g Sugars: 1g Protein: 0g
Recipes FAQ
How long does homemade kimchi last?
Homemade kimchi can last for several weeks to a few months in the fridge, depending on how well it's fermented and stored.
Can I use regular cabbage instead of Napa cabbage?
Yes, you can use regular green or red cabbage, but Napa cabbage is traditionally used in kimchi for its mild flavor and crunchy texture.
Can I skip the fish sauce?
Yes, you can use soy sauce or omit it altogether if you prefer a vegetarian or vegan option.
Recipe Tips
- Use a mason jar or an airtight container with a tight-fitting lid to prevent air from getting in and spoiling the kimchi. - Let the kimchi ferment at room temperature away from direct sunlight. - Don't forget to burp the jar or container daily to release excess gas from the fermentation process. - Taste the kimchi every day to check the flavor and texture. Once it reaches your desired taste, transfer it to the fridge to slow down the fermentation process.
Post a Comment for "Easy Fast Kimchi Recipe"