How To make Kim Chee I
1 md Head napa cabbage (1-1/2 to
- 2 pounds) 2 1/2 tb Salt
1/4 lb Daikon (it's a Asian turnip)
- peeled and cut into - matchstick pieces (option) 2 Green onions (including
- tops), cut itno thin - slivers 3 Cloves garlic, minced or
- pressed 1 To 2 teaspoons Korean red
- pepper or ground red - pepper (cayenne) 2 ts Sugar
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refigerated, covered, for up to 2 weeks. Makes about 3-1/2 cups. SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia. Shared by Cate Vanicek
How To make Kim Chee I's Videos
Easy Kimchi Recipe ????????????????????
Freshly made kimchi
This is different than the fermented kimchi. This is more like KIMCHI SALAD where it’s freshly made to serve known as the Geotjeori.
Typically you’ll get this type of kimchi as a side dish or with your hand-cut noodles (Kalguksu). BCD is def known for their freshly made kimchi.
It was hard to edit this down to 60 second but let me know if you want me to drop the full version here.
Hope you enjoy!!
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Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners
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✨ In This Video…
My Knife
Boos Cutting Board
Yondu Sauce
Korean Soup Soy Sauce
Korean Kimchi Sea Salt
Gochugaru (Coarse)
Maesilaek, Korean green plum extract
???? Music
Music by Jennifer Chung - Better Today Than Yesterday -
???? Geotjeori
Ingredients
4 lb napa cabbage
3 cups cold water
1/2 cup Korean kimchi sea salt or 1/3 cup regular sea salt
10 to 12 cloves garlic, chopped
8 tbsp gochugaru, Korean red pepper flakes
2 tbsp yondu, fermented vegetable sauce, or vegan fish sauce
1 tbsp Korean soup soy sauce or Tamari
3 tbsp Maesilaek, Korean green plum extract (you can substitute with apricot or apple jam)
4 to 6 green onions, cut into halves lengthwise then cut into 2 inch long pieces
2 tsp sesame seeds
1/4 to 1/2 tsp salt to taste
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My Korean Grandma’s White Kimchi Recipe Part 3 #shorts
a QUICK & EASY kimchi recipe ~ 배추겉절이 #shorts
Quick & easy kimchi ~
This type of kimchi is called baechu geotjeori (배추겉절이) and doesn’t require fermentation, so it’s ready to eat in just about an hour.
✨CLICK HERE for full recipe
1 ½ lb napa cabbage
2 cups water
¼ cup coarse sea salt
¼ cup gochugaru
2 tsp fish sauce
2 tsp plum extract
1 tsp granulated sugar
4 garlic cloves, finely minced
1 tbsp toasted sesame seeds
scallions + korean chives
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Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it kimchi. When people talk about kimchi, this is the dish they're referring to!
Full recipe:
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and medium spicy:
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How My Korean Grandma Makes Kimchi Part 2???? #shorts