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
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The spicy condiment I put on EVERYTHING! ???? My Easy Homemade Kimchi | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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
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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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Finally making radish only kimchi????????✨ PART 2/2 #koreanfood #kimchi #recipe #radish
Korean cucumber kimchi ????
Full Cucumber Kimchi recipe:
30 Minute Cucumber Kimchi
Korean cucumber kimchi is a spicy and refreshing side dish that takes much less time and effort as traditional cabbage kimchi. It's a great addition to any Korean dinner table and can be enjoyed with a bowl or rice, stew, and several other side dishes. You can even enjoy it by itself as a refreshing cucumber pickle salad if you so desire. All you need is 30 minutes and you're on your way to enjoying this delicious Korean banchan.