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Spicy Pinoy-Style Kimchi
Spicy Pinoy-Style Kimchi

Before you jump to Spicy Pinoy-Style Kimchi recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

Enjoying healthy foods makes all the difference in how we feel. If we eat more healthy foods and a smaller amount of the unhealthy ones we typically feel much better. A salad helps us feel much better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthy foods for something to eat between meals. Finding snack foods that will help us feel better and enhance our energy levels often involves lots of shopping and scrupulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?

Yogurt is often a snack many individuals neglect. Eating natural yogurt in place of a nutritious larger lunch is not a good idea. You can’t beat yogurt whenever it comes to a nutritious snack though. It contains a lot of calcium, proteins, and B vitamins. Yogurt is very easy for the body to digest and, based on the type of culture utilized to make the yogurt youre eating, can also help manage your digestive system. Try adding some healthy nuts to unsweetened natural yogurt for a healthy snack idea. This reduces your sugar absorption without reducing the taste of your snack.

There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to spicy pinoy-style kimchi recipe. You can have spicy pinoy-style kimchi using 15 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Spicy Pinoy-Style Kimchi:
  1. You need Vegetable
  2. Prepare 3 kg Napa Cabbage/ Chinese Cabbage
  3. You need 1/4 kg Carrots
  4. Get 1/4 kg Horse Radish
  5. Provide 1/4 kg Spring Onions
  6. Get 1 kg salt
  7. Take Paste
  8. Take 1/4 kg Glutinous Rice Flour
  9. Use 3 cups water
  10. Get 1/2 kg white sugar
  11. Get 1/4 kg garlic
  12. Get 1/4 kg white onions
  13. Prepare 250 ml fish sauce
  14. Get 1/16 kg Ginger
  15. Prepare 1/2 kg gochujang (Korean Chili Powder)
Instructions to make Spicy Pinoy-Style Kimchi:
  1. Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold water. Pat dry and chop it up to bite size pieces. Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job.
  2. While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strips. Put it in one container.
  3. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend.
  4. In a sauce pan, pour 3 cups of water, and all of your rice flour. Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp.
  5. After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbages. Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hands. What we want is crispy cabbage, not sloppy or even crushed to death.
  6. In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well.
  7. Add all of your vegetables, and mix it and make sure that all of them are covered in the paste.
  8. Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container.
  9. Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready.

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