When the summer heat is gone from inside our farm kitchen, we salt and ferment cabbages to make sauerkraut and kim chi. Our version of kim chi makes one quart jar from one fresh Napa cabbage, we use this delicacy to spice up bland dishes like boiled beef, stewed chicken, or steamed white fish. I am sharing our kim chi marinade paste taste test with you in here so you can perfect your pepper heat balance.

We ran out of home made sauerkraut, I am making a new batch, but sauerkraut fermentation takes a few days to a few weeks till ready. Here is instant sauerkraut, a one hour adaptation of a two hour Russian recipe. The combination of coarse rock salt, bruised cabbage and bruised leeks or onions activates fermentation. If you bruise the cabbage and leek till they release their juices, you can get sauerkraut in a day. If you sautee bruised sauerkraut, you get fresh sauerkraut in an hour.The combination of napa cabbage with coarse rock salt, green mexican onions and winter carrots, and spices, all bruised, then squeezed, makes delicious kimchi in a day.

Stirfried fresh cabbage, pork, and carrots are traditional ingredients in fillipino and indonesian eggrolls. Sauerkraut cabbage or kim chi instead of cabbage taste great too, heated as luncheon, cold as snacks, dipped in a delicious black garlic or palm sugar lime juice sweet and sour dipping sauce. Here is the recipe for a special appetizer.

No waste when you make this watermelon punch from a ripe organic watermelon and make a delicious sweet and sour pickle of the rind at the same time, and kimchi. The rind is half the weight of the melon, no need to throw away organic watermelon rinds, no pesticides.#GoldenApron23

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.A common question:HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/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.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 slowly.P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only

Cabbage rolls with a Korean twist! Kimchi for the cabbage, and a kimchi jjigae inspired broth for the sauce. These were so good, I did not have any leftovers. Wear food safe gloves when assembling so you don’t stain your hands like I did :,)

【 youtu.be/3-D2GneKPUs 】Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!

Just when I was thinking "I want to make my own authentic kimchi!" I had a chance to learn how to do so from a Korean friend. Since then, I've been experimenting and researching the method (while receiving feedback) to come up with this recipe.The salt-preserving and draining stages for the Chinese cabbage are important!Make sure to protect your hands with gloves when handling the red chili pepper!The ingredient amounts are simply guidelines. They will vary depending on the size of the cabbage and how salty it is, so adjust as you go. Recipe by yonayuna

I wanted to use the bulbs of the green onions in something. In the end I tried making an imitation of a dish that I had seen in a Korean supermarket and came up with this simple kimchi.The bulbs of the green onions that I used are far bigger than those you usually find in a supermarket, they were about the size of mini-onions. If you're using small green onions, then you just need to boil them for 2-3 minutes. I used the Momoya brand kimchi sauce. Recipe by Kourin

I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.Brine the Chinese cabbage in salt properly beforehand.The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)