10 Best Practices Kimchi (Easier than you think! ;) )

Hey everyone, welcome to my recipe site, if you're looking for Kimchi (Easier than you think! ;) ) recipe, look no further! We provide you only the perfect Kimchi (Easier than you think! ;) ) recipe here. We also have wide variety of recipes to try.

Before you jump to Kimchi (Easier than you think! ;) ) recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial With Regard To Your Health.

Everyone has heard the phrase “an apple a day will keep the doctor away”, however the question is, is this genuinely a true statement. You may know men and women that live by this and also demand that their children live by this principle as well. This thought is known all over the world and people just take it as fact without knowing if this is in fact true. You will be happy to know that we have done a little research, and we are going to tell you why this is regarded as a miracle fruit.

One more thing that has been found is that apples can also help your heart. Lots of the things you find in apples, and yes this involves dietary fiber, can actually help to supply you with a healthy heart. One more of the advantages apples can give you is that it can help you to lower your cholesterol, and you must also know that this also helps your heart. Something you should realize is that many of the ingredients for a healthier heart are found in the skin of the apple. If you happen to be one of the individuals who skin their apple before eating it, you may want to change that habit so that you are obtaining all the benefits from the apple that you can get.

In conclusion, I guess an apple a day really can keep the doctor away and now you recognize why. The huge benefits we covered are only a handful of of the benefits that eating apples can offer. All the benefits would take us too long to include in this article, but the information is out there. When you go shopping again, make sure you buy quite a few apples, their in the produce department. It can really help your overall health for short term and for the long haul.

We hope you got benefit from reading it, now let’s go back to kimchi (easier than you think! ;) ) recipe. To make kimchi (easier than you think! ;) ) you need 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Kimchi (Easier than you think! ;) ):

1. Use 4-5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
2. Provide 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
3. Take 5 Tablespoons kosher salt (about 10% less if you're using regular table salt)
4. Take For the paste:
5. Provide 1/4 cup minced garlic (about 5 or 6 large cloves)
6. Get 1/4 cup minced fresh ginger root (about a 2" segment, peeled)
7. Provide 1/4-1/2 cup crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
8. Prepare 1/4 cup steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
9. Get 1/4 cup fish sauce
10. Prepare 1/4 cup sugar
11. Get 1/4 cup water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)

Instructions to make Kimchi (Easier than you think! ;) ):

1. In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
2. After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
4. Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
5. Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
6. Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
7. People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
8. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
9. Enjoy! :)

If you find this Kimchi (Easier than you think! ;) ) recipe valuable please share it to your friends or family, thank you and good luck.