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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 Need To Be A Chore.

Healthy eating is nowadays a lot more popular than before and rightfully so. The overall economy is impacted by the number of people who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. A lot of people typically assume that healthy diets demand a lot of work and will significantly change the way they live and eat. In reality, though, simply making some small changes can positively impact daily eating habits.

In order to see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you wish to make considerable changes, but the most important thing is to bit by bit switch to making healthier eating choices. As you become accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than you did. Like many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

Thus, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to korean kimchi recipe. You can have korean kimchi using 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Korean Kimchi:
  1. Prepare Chinese Cabbage
  2. Use Rock Salt
  3. Get Glutinous Rice Flour
  4. Prepare White Sugar
  5. Provide Water
  6. Take Garlic
  7. You need Ginger
  8. Take White Onion
  9. Take Fish Sauce
  10. You need Gochugaru
  11. Get Leeks
  12. Get Carrot
  13. Take Radish
  14. Prepare Honey (optional)
Instructions to make Korean Kimchi:
  1. PREPARE THE CABBAGE - - Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl.
  2. Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) - - Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes.
  3. MAKE THE GLUTINOUS PASTE - - Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. - - When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. - - Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.
  4. PREPARE THE KIMCHI SAUCE - - Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes.
  5. Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. - - You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.
  6. MIX THE KIMCHI - - In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.
  7. Best eaten after its 1st to 2nd week of fermentation.

Korean Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Our easy kimchi pancake recipe is a great use of leftover kimchi and works as a hearty snack The great thing about these pancakes, known as kimchi jun in Korean, is that the dish may be served as..kimchi, but my kimchi recipe is how my grandma, my mom and most of Korean family makes If you like my Real Korean Napa Cabbage Kimchi Recipe, please share with your friends and family. Kimchi, as pickled vegetables, has a similar effect but is much more common in Korean culture. Historically, Kimchi was a common dish because it was easy to make. A tasty Korean take on a savoury pancake.

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