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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 The Basics of Being Healthy.

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There are plenty of things you can go after to become healthy. An expensive gym membership and very restrictive diets are not the only way to do it. Little things, when done every single day, can do plenty to enable you to get healthy and lose pounds. Being smart about the decisions you make each day is a start. Trying to get in as much physical exercise as possible is another. Remember: being healthful isn’t just about slimming down. You really want your body to be powerful too.

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

The ingredients needed to make Korean Kimchi:
  1. Provide Chinese Cabbage
  2. Provide Rock Salt
  3. Use Glutinous Rice Flour
  4. Get White Sugar
  5. Provide Water
  6. Prepare Garlic
  7. Provide Ginger
  8. Take White Onion
  9. Prepare Fish Sauce
  10. Use Gochugaru
  11. Take Leeks
  12. You need Carrot
  13. Get Radish
  14. Provide Honey (optional)
Steps 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.

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