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I've always been a fan of kimchi. 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...
- 6 min
- 629.1K
- 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 Tongbaechu). It...
- 6 min
- 20.3K
- CiCi Li, Asian Home Cooking
Head to http://bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH.Recipe: https://basicswithbabish.co/basi...
- 9 min
- 2M
- Babish Culinary Universe
- Table of Contents
- What Is Kimchi
- Benefits of Homemade Kimchi
- What Does Kimchi Taste Like
- My Best Kimchi Making Tips
- How to Store Kimchi
- Other Kimchi Recipes You Might Like
- What to Do with Kimchi
- Kimchi Ingredients
- How to Make Kimchi
Kimchi / Kimchee (김치) is a traditional Korean side dish made from fermented cabbage, radish, or cucumber. It is often categorized by the main vegetable ingredient used to make it. Kimchi is a staple food in Korean cuisine. Most Koreans have it with almost every Korean meal at least once a day. The most popular kimchi includes baechu kimchi (made wi...
One of the advantages of homemade kimchi is that you can control the flavor by controlling the ingredients that go into it. By making it at home, you can use the ingredients that suit your dietary requirement (e.g. vegan kimchi) as well. You can also control the fermentation process better to meet your taste buds by controlling the temperature of t...
Kimchi has quite a complex flavor and not every kimchi has the same taste. First, it is slightly salty because it has been pickled in salty brine for as little as 30 minutes to overnight. Second, it is slightly spicy in general, excluding white kimchi, which does not use any Korean chili flakes. Third, it has umami flavor. It’s also seasoned with K...
Making kimchi successfully is more challenging than you might think. That’s because there are many variables that could go wrong. I will highlight some important aspects of making kimchi at home.
It is important to know how to store kimchi properly in order to keep it “fresh” longer. The best ways to store kimchi is to keep it in an airtight container and in the refrigerator. Even better, if you have a specialty fridge like a “kimchi refrigerator” at home, as it will help store kimchi at the perfect temperature. A constant cold temperature ...
There are many other dishes you can create with kimchi such as Kimchi Fried Rice, Kimchi Jjigae, and Kimchi Pancake. But if you want even more ideas, check my How to Eat to Kimchipost. There I share 14 delicious ways to eat kimchi.
Main Ingredients
1. 4kg (8.8 pounds) napa cabbage (Chinese cabbage), remove thick outer cabbage leaves 2. 16 cups (3840 ml) water 3. 1.5 cups (285g / 10 ounces) Korean coarse sea salt or natural rock salt (for salt water) 4. 1/2 cup (97g / 3.4 ounces) cooking salt, medium sized crystals (for sprinkle)
Kimchi Seasoning / Kimchi Paste
1. 2 Tbsp glutinous rice flour (sweet rice flour) 2. 1.5 cups (360 ml) water 3. 1.5 cups (141g / 4.97 ounces) gochugaru(Korean chili flakes) 4. 540g / 19 ounces Korean radish or daikon radish, julienned 5. 1 Tbsp fine sea salt 6. 3.5 Tbsp Korean fish sauce 7. 2 Tbsp salted fermented shrimp (saeujeot), minced 8. 90g / 3.2 ounces Korean chives, cut in 5 cm / 2 inch length 9. 140g / 4.9 ounces carrots, julienned 10. 1/4 cup (42g / 1.48 ounces) minced garlic 11. 1/2 Tbsp minced ginger 12. 2 Tbsp...
1. Cut the napa cabbage into quarters and rinse it in running water. Make sure the stem is intact. 2. Dissolve the coarse salt in the water (16 cups) in a large bowl. Dip the napa cabbage in the saltwater one at a time and transfer it onto a tray for further salting. Pinch some cooking salt (1/2 cup total for all pickled cabbages) and rub over the ...
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Feb 7, 2024 · If you’re a fan of kimchi or new to this Korean delicacy, you’re in for a treat. We’ll take you through an easy homemade kimchi recipe that will infuse your meals with its vibrant and tangy flavors. Get ready to embark on a kimchi-making adventure!
- 4-6 cloves, minced
- 1 whole cabbage
- 1 thumb-sized piece, grated
- ¼ cup
Jan 23, 2010 · Easy kimchi recipe by Maangchi. Easy-to-make kimchi. Mak-kimchi 막김치. Hi everybody! I’m introducing “ mak-kimchi ” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi.
People also ask
What is kimchi / Kimchee?
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May 31, 2018 · Today’s recipe is for quick, fresh, small-batch kimchi made with napa cabbage, called baeuchu-geotjeori. I make it Jeolla province style, with a thick paste made from fermented anchovies.
