My Simple Kimchi Recipe

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

Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!

I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste. Recipe by LazyHata

On my first try, it was a fail. But on my second try, it was a success!🥳And it was perfect!😍😋 Try it and add it to your plan😉

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.)

Let's make kimchi to enjoy! This is our style but with a Korean touch (recipe from a Korean friend). Kimchi is a traditional Korean preserved food, often served as a side dish with various meals. This recipe is delicious because I make it often and it's guaranteed to be tasty, as confirmed by friends who have tried it!

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬

If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!

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

Kimchi is one of the side dishes in Korea. You can eat it fresh or fermented. You can use another vegetables in your choice, like Chinese cabbage, cucumber or others. But Korean use to use cucumber, Chinese cabbage or raddish. You can make your own taste as you like...

I searched for recipes online with the purpose of prepping kimchi with the simplest ingredients possible. I went through lots of trial and error over the years by adjusting the quantity of the ingredients.Make sure to squeeze out any excess liquid from the cabbage after fermenting.When making the yangnyeom sauce, add in the A) ingredients only after having mixed well and rested for 30 minutes. This rest time is crucial in making the taste come together.Check its taste (spiciness, etc.) as you go. Recipe by dormouse62

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 made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin

#MyCookbookTo be honest, I have never really tried Korean cuisine, even tho my eldest daughter is a huge Korean fan. Yes, she watches Korean drama and idolizes K-Pop groups. When she heard that I will make some Korean dishes for the month of October, she jumped with joy. So, what made me decided to make some Korean recipes?I received a jar of Korean chili sauce from @chillibellasg and I thought this would be a great chance for me to explore uncharted territory: Korean cuisine. What better way to kickstart this series than this humble vegan kimchi? Making kimchi really does takes a bit of time and effort, but, I guarantee, the end results will make all that sweat worthwhile.If you are wondering what kinda recipes go well with kimchi, you can check out @IzzyPreps website. I still dream of her Kimchi Grilled Cheese Sandwich.#lactofermentation

This is a recipe that I thought up on a whim.You don't have to chop up the kimchi, you can use it as-is. If you do that then you don't have to add any juice back in afterwards.When you're stir-frying, some of the juices are likely to spit, but if you don't mind that, you can make this dish really quickly and cut the cooking time a little. Recipe by Yuuyuu0221

Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too!This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq

It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq

After many attempts, I finally found my own perfect flavor.You can also use fish sauce or ami no shiokara, but this is the easiest and most delicious seasoning.If the kimchi is too soupy, add some katakuriko (potato starch) to the hot water.I like it just like this. Recipe by ca1219

My own version, after learning a recipe from a Korean chef.

Real kimchi contains fish product, but I wanted to make easy vegan version, and it turned out so good.

【 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 had this in a restaurant and it was so tasty, I recreated it in my own style!!Adjust the amount of garlic and red chili if you don't like them. Recipe by Swan7724

I developed this recipe because of my shellfish allergy. It features subs for the fermented shrimp, and I've found that the flavor tastes very similar to what I ate when I was in South Korea. I will add more pictures when I make it again.

Fermentation is a fascinating process where tiny living organisms eat away at sugars and convert them into alcohol.It's incredibly simple and once you learn it, you'll be able to explore all kinds of fermented foods like pickles, beer, cheese, bread and sauerkraut.Get ready to get your hands salty! We're going to make some kimchi. This recipe is slightly modified from a traditional kimchi recipe. Check out more of our hacks at http://letsfeast.com/.

When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.I eat this with rice dishes, and not just Korean rice dishes.You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.

Vegans and vegetarians can enjoy this Kimchi because there is no animal products in it. Follow this easy recipe and l am sure you’ll enjoy your flavourful Kimchi! Please avoid using stainless steel bowls when you are preparing chilli paste and combining all ingredients.YouTube https://youtu.be/mz_F1SFTk14

Last Sunday was Kimchi Festival Day, so the day before, I went online for a kimchi recipe given that I already bought 2 wombok. I wanted to make my own because there were too many plastic containers buying from store. This recipe is mostly by Feasting at Home, it is so easy to follow and many tips from the creator☺️

A Kimchi Stew with a lot of ingredients that make it an easy week-long meal. (The ingredients are for 2 servings, but normally come in larger amounts that will last more days.)Inspiration from Hyosun at Korean Bapsang

MY VERSIONBEST WAY TO ENJOY KIMCHI NOT TOO STRONG FLAVOUR YET TASTY.....LOVING IT