Easiest Way to Prepare Perfect Homemade Kimchi

Easiest Way to Prepare Perfect Homemade Kimchi Delicious, fresh and tasty.

Homemade Kimchi. Check Out Top Brands On eBay. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria.

If you are looking to start fermenting your own vegetables, the Korean dish kimchi is a great place to start.

It's easy to make, and fermentation takes just a few days.

Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos, sandwiches–and the list goes on!

You can have Homemade Kimchi using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Homemade Kimchi

1. It’s 1 lb of Wombok (Napa Cabbage).

2. You need 3 cups of Water.

3. Prepare 1 cup of Salt.

4. Prepare 1 lb of Radish, shredded.

5. Prepare 3 of Onion leaves, cut into 1-inch long pieces.

6. You need of Blended Paste:.

7. You need 1/2 of Korean Pear, sliced.

8. You need 1 of Onion, sliced.

9. You need of Porridge:.

10. Prepare 300 ml of Water.

11. It’s 3 Tbsp of Sweet Rice Flour.

12. Prepare of Seasoning Mix:.

13. Prepare 5 Tbsp of Red Pepper Powder (you can add more if you want too spicy).

14. You need 100 ml of Fermented Anchovy Sauce.

15. You need 1 1/2 Tbsp of Maesilaek.

16. It’s 1 Tbsp of Sugar.

17. Prepare 2 Tbsp of Garlic, minced.

18. It’s 1/2 Tbsp of Ginger, minced.

19. Prepare 1 Tbsp of Salted Fermented Shrimp.

Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless.

This authentic kimchi recipe is vegan adaptable, gluten-free and can be made as spicy or as mild as you like!

Kimchi is one of those foods that takes a loooong time to make.

This easy kimchi recipe is adapted from one in the Green Kitchen app by the publishers of the wonderful vegetarian blog, Green Kitchen Stories.

Homemade Kimchi step by step

1. Cut bottom of the cabbage. Cut the leaves into bite sizes..

2. Sprinkle salt evenly to all of the cabbage layer by layer. Splash water at the end. Soak the cabbage for 2 hours..

3. Rinse at least 3 times through in cold water and place in a large strainer. Drain completely, about 1 hour..

4. Add sweet rice powder into water and mix well in low heat. Let it cool off completely..

5. Blend the Korean pear and onion..

6. Combine blended Korean pear and onion, porridge, seasoning mix..

7. Add the radish and green onions into the kimchi paste and mix well with your hand. (Make sure to wear a glove!).

8. Toss the salted and drained cabbage and mix well until everything is evenly combined..

9. Transfer to an air tight container. Enjoy!.

I made this recipe for the first time about a year ago having never tried kimchi in my life.

I was anxious to try kimchi because of all the buzz lately about how fermented foods are good for your health.

To make the kimchi, start by slicing your Napa cabbage in half lengthwise.

Cut out the core at the bottom of the cabbage.

I'm sure there are many methods for slicing up a Napa cabbage, but this is how I like to do it.