How To Make Korean Kimchi!!

Other Korean Recipes that needs Kimchi as an ingredient:

KIMCHI JJIGAE RECIPE- How to make Kimchi jjigae .. kimchi stew fast and easy!

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RADISH KIMCHI- RADISH KMCHI WITH OYSTER- How To Make radish Kimchi With Oyster (FAST AND EASY)!!

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How To Make Kimchi

Welcome to the art of cooking

Today we’re gonna make together

Kimchi

Kimchi is the most popular korean side dish and maybe the most popular side dish in the whole world these days! i hope you really try it and enjoy it ;) 

p.s: it's hoooooot :D 

The ingredients

1. 3 tablespoons plus 1 teaspoon sea salt

2. 1 medium carrot, cut like french fries

3. 6 cups water

4. 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares

5. 6 scallions, cut into 2-inch lengths, then slivered

6. 1/2 tablespoons minced fresh ginger

7. 1 cup of minced garlic

8. 3 tablespoons of brine shrimp sauce or anchovyfish sauce which is available in Korean specialty stores. This can be missed out if you would like a vegetarian Kimchi.

9. 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)

10.  1 cup of shredded Korean radish

11. 1 teaspoon sugar

The procedures  

1. Dissolve the 3 tablespoons salt in the water.

2.  Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.

3.  Weigh the cabbage down with a plate. Let the cabbage stand for 12 hours.

4. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

5. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

6

And then enjoy your kimchi