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Korean Kimchi
Korean Kimchi

Before you jump to Korean Kimchi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today much more popular than in the past and rightfully so. The overall economy is impacted by the number of people who are dealing with health conditions such as hypertension, which is directly associated with poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most people typically think that healthy diets call for much work and will significantly change how they live and eat. Contrary to that information, individuals can alter their eating habits for the better by carrying out a couple of small changes.

If you want to see results, it is definitely not a necessity to drastically modify your eating habits. It’s not a bad idea if you desire to make considerable changes, but the most crucial thing is to gradually switch to making healthier eating selections. Sooner or later, you will find that you actually prefer to consume healthy foods after you have eaten that way for some time. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

Evidently, it’s not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to korean kimchi recipe. To make korean kimchi you need 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Korean Kimchi:
  1. Use 2 inch ginger
  2. You need 6 cloves garlic
  3. Prepare 1/4 cup fish sauce
  4. Prepare 1/4 cup Korean chilli flakes
  5. You need 2 carrots
  6. Provide 1/3 cup green onions
  7. You need 1 daikon radish
  8. Prepare 1 napa cabbage
Instructions to make Korean Kimchi:
  1. So cut the cabbage in two and cut the half in half
  2. Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour
  3. I used only half a daikon radish, cut it julienne
  4. Do the same for the carrots and chop some spring onions as well
  5. After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion)
  6. Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick
  7. Mix well until you reach a paste
  8. Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months
  9. And there you go KIMCHI

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