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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
Jan 1, 2024 · Today, we're excited to share "Homemade Kimchi: A Step-by-Step Traditional Korean Recipe." Join us as we delve into the art of making this quintessential Korean side dish right in your...
- 5 min
- 28
- 555 COOKING IDEAS
Nov 26, 2019 · Video & Written AUTHENTIC Kimchi Recipe; EASY-To-Follow Kimchi Recipe with CLEAR INSTRUCTIONS. Includes Kimchi Fermentation & Storage TIPS; Debunking misinformed Kimchi making myths.
- Why Kimchi?
- Why Homemade Kimchi?
- How to Make Kimchi in 7 Steps
- Ways to Enjoy Kimchi
Because it’s delicious! Duh! The other important reason is that fermented food like kimchi, sauerkraut, and pickles have beneficial bacteria called probiotics which keep your digestive system clean, decrease blood pressure, and even keep your teeth intact. There are many other health benefits of probiotics and creating a favorable environment for g...
For something that you can buy for a few dollars, why go through the trouble to make it at home? Here are a few reasons that have convinced me to make kimchi at home. See if they resonate with you too. 1. If you follow this guide, you’ll end up having around 8 pounds of homemade kimchi to enjoy for a very very long time. It’s significantly cheaper ...
Step 1: Prepare Napa Cabbage
Things you need: 1. 4 napa cabbages 2. A sharp chef’s knife 3. A large cutting board Trim the cabbage cores and cut each cabbage in half. Make a 2-inch cut through the core of each half of the cabbage. You want the cabbage leaves to be loose but still attached to the core. This is to create room between the leaves for salting the cabbage in the next step. Don’t worry about cleaning the cabbage yet. We will take care of that in the next step too. Note:Maangchi recommends cutting a short slit i...
Step 2: Salt The Cabbage
Things you need: 1. 1 or 2 large containers to hold the cabbage such as a roasting pan or big baking dish, etc. 2. 1/2 cup kosher salt or more if needed 3. 1 pair of disposable kitchen gloves 4. 1 strainer Soak the cabbages in water to get all leaves wet. Discard the water. Wear gloves and rub the salt in between cabbage leaves by lifting up every leaf. Use more salt around the stems where the leaves are thicker. Let the cabbages rest for 2 hours to get well salted. The liquid from the cabbag...
Step 3: Make Kimchi Paste Base
Things you need: 1. A medium saucepan 2. A wooden spatula 3. 2 cups water 4. 2 tablespoons sweet rice flour 5. 2 tablespoons brown sugar 6. A large mixing bowl While the cabbages are salting, make the kimchi paste base, which looks like a porridge. In a medium saucepan, combine water and sweet rice flour. Mix well and let it cook over medium heat for about 10 minutes until the mixture is bubbly. Add sugar and cook for another minute, stirring constantly. Remove the base from heat, pour it int...
What an accomplishment! Now that you’ve got 8 pounds of kimchi at home, I can’t wait to learn how you enjoy it. I love pairing it with my fried eggs for breakfast. It goes really well with frittatas. On top of that, you can use kimchi as an ingredient to make delicious and quick meals like Kimchi Fried Rice, Korean Beef Lettuce Wraps with Kimchi, a...
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. I filmed this video in Yeongyang, where the best red peppers in Korea are grown, and is well known for hot pepper flakes, an essential ingredient for making ...
People also ask
How to make Korean kimchi at home?
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How many types of kimchi are there?
Sep 15, 2015 · Fresh Kimchi, or Geotjeori, is a quick and easy version of traditional kimchi that you can enjoy immediately without waiting for fermentation. If you’ve been hesitant about making kimchi because of its intense flavor, this fresh kimchi recipe is perfect for you!
