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Many years ago, I was very lucky to learn to make Kimchi with an amazing Korean chef. And today, I’d like to share with you... I've always been a fan of kimchi.
- 6 min
- 629.1K
- CiCi Li, Asian Home Cooking
Aug 18, 2023 · If you'd like to eat your kimchi instantly, without waiting for fermentation. Fresh kimchi is the answer -- it can be eaten immediately, and it’s so quick an...
- 3 min
- 7.6K
- CiCi Li, Asian Home Cooking
Traditional Kimchi Recipe, Easy Step by Step Tutorial! Today I’d like to share with you my Traditional Kimchi Recipe (Whole Napa Cabbage Kimchi Recipe, also known as...
- 6 min
- 20.3K
- CiCi Li, Asian Home Cooking
- Prepare and Salt The Cabbage
- Make Kimchi
- On Fermentation
If the cabbage cores stick out too much, trim them off with your knife over your cutting board.To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halve...Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.Dunk the halves in a large basin of water to get them wet. Sprinkle salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves a...In a large bowl, spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic contain...Eat right away, or let it sit for a few days to ferment.The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once...Once it starts to fermented, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.- Side Dish
- Maangchi
- 4 min
I tried this kimchi recipe 2 weeks ago and I have almost eaten it completely! So gorgeous. Slightly salty, garlicky, spicy, sour – it is my new favorite ingredient for sandwiches, bowls, chinese stir fries a.s.o. Crazy how the flavor changed after some time and got even better!
- (20)
- Asian Cuisine
- Condiments & Sauces
- 5
Apr 11, 2022 · Make this quick and easy Korean Fresh Kimchi recipe that’s meant to be eaten right away, without fermentation! It’s less pungent compared to regular kimchi and makes a refreshing side to serve with any Asian meal.
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Dec 30, 2019 · on Dec 30, 2019, Updated Aug 05, 2024. This post contains affiliate links. Jump to Recipe. Are you a kimchi lover who’s wondered how to make kimchi at home? I’m walking you through my easy process for making your own kimchi! As a lover of all things fermentation, I’ve perfected this beginner’s kimchi over the years.
