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Easy Kimchi

 
Easy Kimchi
109

If you are a big fan of kimchi and looking for an easy yet delicious kimchi recipe, this is the one. It's simple, it's easy to do at home, and you will be satisfied.

Yield

16

servings

Prep

30

min

Cook

0

min

Ready

1

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 napa (Chinese) cabbage
about 2 1/2 pounds, cut into 2-inch pieces
*
8 cups water
1 cups kosher salt
1 onions
thinly sliced
1 bunch scallions, spring or green onions
cut into 2-inch pieces, or Asian chives
*
Filling:
1 small onions
diced
8 cloves garlic
1 tablespoon ginger
peeled and minced
¼ each apples, red delicious
or fuji, gala
*
¼ cup rice, cooked
¼ cup water
½ cup chili pepper flakes
korean style
*
1 tablespoon honey
or sugar

Directions

First you need a napa cabbage, coarse salt and water.
While the cabbage is soaking, prepare the filling.

Pour the water in a very large shallow mixing bowl, add the salt, and stir until dissolved.

Next prepare the salt water.

Prepare the cabbage.
Cut the leaves into 2-inch pieces.

Mix in the cabbage slices. Press the top to let salt water cover the cabbage completely. Allow to soak for 2 hours, until the cabbages are well wilted. Give a toss in the middle of the soaking.

Add the cabbage slices into salt water.
Allow to soak for 2 hours,

Rinse the cabbage 3 to 4 times and drain very well. Squeeze the excess water by shaping the cabbage into balls.

Rinse the cabbage 3 to 4 times
 and drain very well.

For the wet marinade:

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender. Purée until smooth.

Next make the paste.
Puree until smooth.

Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed. Let it sit for about 20 minutes.

and stir in the chili flakes and honey until well mixed.

In a large mixing bowl, add the cabbages, sliced onions and scallions.

Next you need an onion and a bunch of scallions.
Thinly slice the onion and cut scallions into 2-inch pieces.

Pour the marinade over, toss and massage until all the ingredients are well combined. Transfer the kimchi into a jar, then well seal it, or an air-tight container.

In a large mixing bowl,
Transfer the kimchi into a jar,

Allow to sit at the room temperature for 1 day. Store in the refrigerator for up to months.

Time to enjoy...

 

* not incl. in nutrient facts

Reviews

+2

about 6 years

I love kimchi and I also love making kimchi by myself. Made the first bunch last year, and it turned out absolutely divine.

Made the second bunch a few days ago, this time I used an easier and simpler recipe, and the kimchi still tasted delicious. I think making your own is certainly the most economic way to go, and another great thing is that I can adjust the seasonings based on my own taste.

I didn't use any fish sauce or shrimp paste, because I love the cleaner taste; but you can always add them in. It can be kept in the frige for months.

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 180% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7080mg 295%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 4%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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