Hello everybody, welcome to my recipe page, if you're looking for Kimchi (Easier than you think! ;) ) recipe, look no further! We provide you only the best Kimchi (Easier than you think! ;) ) recipe here. We also have wide variety of recipes to try.

Kimchi (Easier than you think! ;) )
Kimchi (Easier than you think! ;) )

Before you jump to Kimchi (Easier than you think! ;) ) recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

Wholesome eating helps bring about a feeling of health and wellbeing. We are likely to feel way less gross when we increase our daily allowance of nutritious foods and reduce our consumption of unhealthy foods. A salad helps us feel a lot better than a piece of pizza (physically anyway). Selecting healthier food choices can be difficult when it’s snack time. Finding snack foods that really help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack.

Yogurt can be a snack many people take for granted. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You can’t beat yogurt any time it comes to a wholesome snack though. It is a protein-rich source of wholesome vitamins and minerals. Yogurt is frequently eaten to help preserve the digestive system because it is so easily digestible by most people. Quick hint: choose unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent approach to delight in a flavorful snack without having too much sugar.

A large selection of instant health snacks is easily accessible. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to kimchi (easier than you think! ;) ) recipe. You can cook kimchi (easier than you think! ;) ) using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Kimchi (Easier than you think! ;) ):
  1. Prepare 4-5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
  2. Prepare 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  3. Prepare 5 Tablespoons kosher salt (about 10% less if you're using regular table salt)
  4. Provide For the paste:
  5. Take 1/4 cup minced garlic (about 5 or 6 large cloves)
  6. Provide 1/4 cup minced fresh ginger root (about a 2" segment, peeled)
  7. Take 1/4-1/2 cup crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
  8. Get 1/4 cup steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
  9. Provide 1/4 cup fish sauce
  10. Get 1/4 cup sugar
  11. Provide 1/4 cup water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)
Steps to make Kimchi (Easier than you think! ;) ):
  1. In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
  4. Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
  7. People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
  8. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
  9. Enjoy! :)

If you find this Kimchi (Easier than you think! ;) ) recipe helpful please share it to your good friends or family, thank you and good luck.