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Kimchi…Easy and Fast Recipe
Kimchi…Easy and Fast Recipe

Before you jump to Kimchi…Easy and Fast Recipe recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is nowadays a lot more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who suffer from health conditions such as hypertension, which is directly associated with poor eating habits. While we’re always being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most likely, most people think that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. In reality, though, simply making a few small changes can positively impact daily eating habits.

You can make similar alterations with the oils that you use to cook your food. Olive oil has monounsaturated fat which can help to lower bad cholesterol. Olive oil can also be beneficial for your skin since it is a great source of vitamin E. Although you may already eat lots of fruits and vegetables, you might want to consider how fresh they are. Organic foods are an excellent option and will reduce any possible exposure to toxic chemicals. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier because you will be able to buy the fruit when it is the freshest and ripest.

As you can see, it’s not hard to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to kimchi…easy and fast recipe recipe. You can cook kimchi…easy and fast recipe using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Kimchi…Easy and Fast Recipe:
  1. You need 1 large Chinese Cabbage (Napa Cabbage) or two small ones
  2. Use 2 bunches spring onions washed and trimmed
  3. You need 2-3 large carrots thinly sliced or peeled into long strips with a potato peeler
  4. You need 1/2 cup salt
  5. You need 1/2 cup Korean chilli powder
  6. Get 12-15 cloves garlic peeled
  7. Use 4 inches ginger peeled and rough chopped
  8. Take 1 tablespoon fish sauce (omit for vegan version)
  9. Get Unsweetened pear or apple juice
  10. Take 4 tablespoons white miso paste
Instructions to make Kimchi…Easy and Fast Recipe:
  1. Cut the cabbage into halves, remove the hard core at the bottom, halve again and then cut it into 2 inch pieces. Put into a big bowl with the carrots, sprinkle with the salt and massage the veg until everything is well coated with the salt and it starts looking like it’s wilting. Cover it all with water and leave it to soak for 1.5-2 hours. The cabbage ribs should be quite bendy if you test them after this time.
  2. Cut off the white parts of the spring onions and put them into a food processor with the garlic, ginger, miso and the Korean pepper powder. Turn it on high until fairly smooth. Add the fish sauce (if using) and a good few glugs of the fruit juice and blitz it again until it looks something like runny cake batter.
  3. Pour the veg into a strainer and let the salty water run through. Put it into a big stain resistant bowl. Roughly slice the green parts of the spring onions, add to the cabbage and carrot mix. Pour the chilli paste over everything. Use gloves to massage the paste into everything. I use my “special” kimchi wooden spoon and just stir the lot really well until everything is covered in paste.
  4. Time to pack it into jars. This recipe makes about 2 litres of kimchi. Use wide neck jars with two-piece screw lids (Mason jar type). No need to sterilise these, just make sure they are very clean and dry. Shove your veg mix in tightly, but leave an inch at the top to avoid a kimchi volcano. Don’t screw the lids on, lightly set the disks in place and hold down with the ring. Place on a rimmed tray and leave at room temperature for up to 72 hours.
  5. Once a day insert a chopstick into the kimchi to release the air bubbles and push the veg down tightly again with the back of a spoon, trying to keep the veg submerged underneath any liquid accumulated at the top.
  6. After 72 hours your mak kimchi is ready! Keep it in the fridge where it will happily live up to 6 months…but I doubt it will last that long! Enjoy.😊

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