Kimchi (Easy Korean Recipe) – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Kimchi (Easy Korean Recipe)

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February 19, 2017

This Kimchi recipe is super easy to make and oh so delicious. Kimchi is a Korean recipe of fermented cabbage so it creates a culture of healthy bacteria that are going to give us better poops. Woo. 


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Directions

11) Chop cabbage into 3-4 inch sections and place in a large bowl. Add 1/4 cup of salt and massage with hands into cabbage. It will get much softer. Fill the bowl with water and set a plate on top to submerge the cabbage. Let soak for atleast an hour then drain and rinse off all salt.

22) In a food processor, combine chili paste, ginger, garlic, fish sauce, sugar and water. Pulse till a paste is formed. Add a bit of water if necessary to blend.

33) Combine kimchi, chili paste, and green onions, then with gloves or clean hands, massage everything together. Place Kimchi in a mason jar or Tupperware with an inch or two to spare from the top. Press down with a spatula to remove space in the bottom. Add remaining brine and a couple tbsp of water if needed to submerge kimchi.

44) Store outside of the fridge, out of direct sunlight, for at least 24hrs up to 4 days, releasing gasses every 24rs, then refrigerate to slow down fermenting process. Will keep for up to one month.

Ingredients

2 lbs of Napa Cabbage or Green (Chopped 3-4 inch pieces)

1/4 cup of salt

2-3 tbsp of water

2 inch know of ginger (peeled and chopped)

4-5 cloves of garlic (chopped)

3 tbsp of Red Curry Paste

1 tbsp of sugar

3 tbsp of fish sauce or ground nori mixed with water for Vegans

1 Bunch of Green Onions or Scallions (1-2 inch pieces)


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