1 lb Chinese cabbage 2 tb Salt 4 c Cold water 2 c Very hot water
PICKLING MIXTURE:
1 tb Finely chopped garlic 1 tb Finely chopped fresh ginger 1 tb Finely chopped scallions 2 ts Finely chopped dried chile 2 ts Sugar 1 tb Salt SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 Pound
How To make Spicy Korean Kimchi's Videos
How To Make Kimchi At Home...Easy Mode
Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again. P.S. If you've never had kimchi before...Now's the time.
Recipe:
Korean red pepper flakes That I use- Less Spicy: Spicier: My Favorite Fish Sauce:
1. Cut your Persian cucumbers into 1/8 - 1/4 inch rounds
2. Then add 1 TBSP to your cucumbers, toss and allow this to sit for 10 mins or so to draw out any moisture. Then throughly rinse under cold water
3. Now to your cuumbers, add: Korean red pepper flakes, sugar, rice win vinegar, sesame oil, minced garlic, and sesame seeds.
4. Mix and enjoy =)
My new obsession is Cucumber Kimchi | MyHealthyDish
Let’s make traditional Korean kimchi! #shorts
I made kimchi today, and made a short video for you! This video is part of YouTube's beta shorts program, for videos under 1 minute. #shorts
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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: Kimchi-making FAQ:
These are the best hot pepper flakes I ever tried: Very spicy version: and medium spicy:
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Maangchi's Real Korean Cooking:
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How To Make Kimchi Paste In Easy Steps! | 김치 양념 쉽고 간단하게 만들기????
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▶How to Make Kimchi Paste ???????? | 김치 1포기 양념 만들기
Ingredients: 8 green onions 쪽파 8개 1 cup of red pepper powder 고추가루 1컵 1/2 pear or apple 배 또는 사과 반개 5 ounces radish 무우 150 그램 10 cloves of garlic 마늘 10쪽 A bit of ginger 생강 조금 1/2 cup of fish sauce 액젓 반컵 1T honey or sugar 꿀 또는 설탕 1큰술