Kimchi, my simple version

Mình cực kì thích kimchi, mình có thể ăn kèm kimchi trong mỗi bữa ăn luôn ấy. Kimchi mua ở ngoài lại rất đắt, chi phí để làm kimchi tại nhà cũng không quá đắt nên nếu chịu khó làm một buổi là có thể dùng gần cả tháng ấy. Mình làm kimchi cũng nhiều lần rồi nhưng đây là công thức mà mình hay dùng nhất!Thời gian ngâm cải thảo với nước muối mình tính cả vào thời gian nấu luôn nhé!Cả nhà chuẩn bị hộp to có nắp đậy kín để đựng kimchi nhé, để tránh kimchi quá chua, mỗi tuần mình mở hộp để lấy ra một phần để dùng. Tránh mở hộp thường xuyên.Tuỳ vào nhiệt độ mà kimchi sẽ lên men nhanh hay chậm nên mình có thể gia giảm lượng bột gạo sao cho phù hợp nhé mọi người. Nhiều bột gạo quá sẽ lên men rất nhanh!

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/.

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

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

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

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 🥬

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...

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!

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😉

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

มาทำกิมจิไว้ทานกันคะ สไตล์เราแต่แบบฉบับคนเกาหลี(สูตรได้มาจากเพื่อนชาวเกาหลี)😁กิมจิเป็นการถนอมอาหารของชาวเกาหลี นิยมนำมาทานเป็นเครื่องเคียงกับเมนูต่างๆ สูตรนี้อร่อย เพราะเราทำประจำ ทำบ่อยมากๆ และการันตีความอร่อย จากเพื่อนๆที่นำสูตรนี้ไปลองทำกันคะ😁 #ตั้งเป้าเราทำได้ #เป้าหมายทำทานเอง #เป้าหมายกำหนดเอง #เป้าหมายรักสุขภาพ #กินได้สนุกด้วย64

It is relatively easy.You may add any vegetables you want and the ingredients stated are optional.Only kimchi is essential :)

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.)

Fermented food, such as kimchi, is known to promote healthy gut and aids in digestion especially for those who are on keto/low carb diet. Hence, this kimchi chicken recipe does just that and it is tasty and easy to make in the air fryer!

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 :,)

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

You can use just about any vegetable to make kimchi. These ingredients is what I chose.

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

Kimchi, is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc.There are hundreds of different types of kimchi made with different vegetables as the main ingredients.

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!

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

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. ;)

A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-

This recipe is a culmination as to what works in my taste palette. I hope you enjoy!

【 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!

Quick and easy korean kimchi fried rice that will make you wanna cook it again and again ;)