How To make Kim Chee I
1 md Head napa cabbage (1-1/2 to
- 2 pounds) 2 1/2 tb Salt
1/4 lb Daikon (it's a Asian turnip)
- peeled and cut into - matchstick pieces (option) 2 Green onions (including
- tops), cut itno thin - slivers 3 Cloves garlic, minced or
- pressed 1 To 2 teaspoons Korean red
- pepper or ground red - pepper (cayenne) 2 ts Sugar
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refigerated, covered, for up to 2 weeks. Makes about 3-1/2 cups. SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia. Shared by Cate Vanicek
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Kimchi
Kimchi
2 pounds napa cabbage
2 tbsp salt
2-3 cloves garlic
1 tsp fresh ginger
1 green apple
3 tbsp gochugaru
4 green onions
1 cup carrots
Salt cabbage for 2 hours, then rinse and dry!!! Leave in room temperature place for 3-4 days.
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✨ In This Video…
My Knife
Boos Cutting Board
Yondu Sauce
Korean Soup Soy Sauce
Korean Kimchi Sea Salt
Gochugaru (Coarse)
Maesilaek, Korean green plum extract
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???? Geotjeori
Ingredients
4 lb napa cabbage
3 cups cold water
1/2 cup Korean kimchi sea salt or 1/3 cup regular sea salt
10 to 12 cloves garlic, chopped
8 tbsp gochugaru, Korean red pepper flakes
2 tbsp yondu, fermented vegetable sauce, or vegan fish sauce
1 tbsp Korean soup soy sauce or Tamari
3 tbsp Maesilaek, Korean green plum extract (you can substitute with apricot or apple jam)
4 to 6 green onions, cut into halves lengthwise then cut into 2 inch long pieces
2 tsp sesame seeds
1/4 to 1/2 tsp salt to taste
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homemade KIMCHI in 1hr✨
homemade kimchi in 1hr ~
This type of kimchi is called baechu geotjeori (배추겉절이) which doesn’t require fermentation, so it’s ready in just about an hour!
What does it taste like? Well, this type of kimchi is more mild compared to fermented kimchi which can be quite sour. Fresh kimchi like this doesn’t last very long, so make sure to finish it within 1-2 days!
✨recipe with full instructions on my website
— jasmineandtea.com
1 ½ lb napa cabbage
2 cups water
¼ cup coarse sea salt
¼ cup gochugaru
2 tsp fish sauce
2 tsp plum extract
1 tsp granulated sugar
4 garlic cloves, finely minced
1 tbsp toasted sesame seeds
scallions + korean chives
**korean ingredients linked here
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