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Easy Emergency Kimchi
Easy Emergency Kimchi

Before you jump to Easy Emergency Kimchi recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

We are very mindful that having healthy snacks can help us feel better in our bodies. We are likely to feel way less gross when we increase our consumption of nutritious foods and reduce our consumption of processed foods. A piece of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. Selecting healthier food choices can be tough when it’s snack time. You can spend hours at the supermarket searching for the right snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.

Consider eating almonds unless you are afflicted by nut allergies. Almonds provide a multitude of health benefits and are an excellent choice when you need a shot of energy. Different nutritional vitamins tend to be found in these wonderful nuts. They generally do, however, come with tryptophan-the same enzyme that renders you tired after eating turkey. However, you won’t need a nap after eating almonds. Instead they will just help your muscles and gastrointestinal system relax while also helping you feel less frustrated. Occasionally eating almonds can also be a mood enhancer!

You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to easy emergency kimchi recipe. You can have easy emergency kimchi using 6 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Easy Emergency Kimchi:
  1. Get Whole Napa Cabbage
  2. Get Korean Chives
  3. Take 1/2 cup Gochu Garu (korean chili flakes)
  4. Use 1/4 cup minced garlic
  5. Provide 1/4 cup fish sauce
  6. Use 1/3 cup coarse sea salt
Steps to make Easy Emergency Kimchi:
  1. Rinse and chop chives to your liking, preferably 5cm each. Set aside
  2. Prep your napa cabbage, cut it in 4. Traditionally Kimchi are not cut in little pieces but i like to make it pre-cut to make the process of fermentation faster
  3. Drizzle cabbage with salt and marinate for 30mins (if the cabbage are cut in small pieces) or whole night (if the cabbage are in whole)
  4. Lightly wash cabbage to rinse excess salt away
  5. Mix cabbage with chives well
  6. Mix all the other ingredients (spices) to make a red paste
  7. Put all ingredients in a large mixing bowl. Mix well with hand (use gloves to prevent the sting of the chili)
  8. Put in a kimchi container (new container to avoid unnecessary odor or fumes)
  9. Press kimchi with a spoon until it's firm and very little to none air bubbles trapped inbetween cabbages to make a good fermentation base
  10. Keep in the fridge for minimum of 24h
  11. Kimchi can be consumed fresh and fermented, preferably with hot rice

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