Step-by-Step Guide to Make Any-night-of-the-week Kimchi, my simple version

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, kimchi, my simple version. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This kimchi is a popular traditional side dish of salted and fermented vegetables cuisine in Korea. You can add apple or salted squids or marinated fish if you want some flavor. You can always add more red chili pepper flakes/powder as much as you like while mixing all the ingredients or even after the permenting. But this simple kimchi recipe sticks with the basics and is a great starting point if you're making kimchi for the first time.

Kimchi, my simple version is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Kimchi, my simple version is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have kimchi, my simple version using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi, my simple version:

1. Take 1 tsp kosher salt
2. Prepare 1/4 cup gochujang paste
3. Get 2 medium jars 12 ounce each
4. Take 2 medium paper towels or handkerchief
5. Get 4 large rubber bands
6. Get 1/2 cup clean marbles
7. Get 5 cup cabbage coarsely chopped

But the flavor and texture will be very much worth the time and effort. If you are looking for an easy kimchi recipe that is super easy to make. Green onion, hot pepper paste, kim, kimchi, rice, sesame oil, sesame seeds, vegetable oil, water. This easy homemade version of Kimchi keeps for weeks in your refrigerator!

Instructions to make Kimchi, my simple version:

1. Mix the cabbage, gochujang paste, and salt. Work it all in well
2. Pack the mixture into the jars. Take a big piece of cabbage lay across the top of the mixture. Put marbles on top of the big piece of cabbage. To hold down the kimchi below the brine
3. The brine will be made naturally through the fermentation. If not enough make a salt brine of 1 cup water with 1 and a half teaspoons of kosher salt just add till kimchi is totally covered.
4. Let sit after 5-7 days to taste if its your desired ripeness put into refrigerator, for a week or longer hope you enjoy. Will keep 3 months or longer in the refrigerator.

Green onion, hot pepper paste, kim, kimchi, rice, sesame oil, sesame seeds, vegetable oil, water. This easy homemade version of Kimchi keeps for weeks in your refrigerator! A simple kimchi recipe made with cabbage, daikon, garlic, ginger and carrot. Loaded with iconic kimchi flavor and powerful probiotics. This is due to the fermentation process.

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