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Easy Homemade Kimchi


Gold Post Medal for All Time! 555 Posts

Kimchi in bowlAlthough it will take 2-3 days to complete the fermentation, kimchi has an excellent spicy, tangy flavor. A staple in Korea food, this side dish is easy to make and loaded with "healthy bacteria".

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Ingredients:

ingredients
 

Steps:

  1. Cut up and place cabbage in a large bowl and sprinkle with salt.
  2. cut cabbage on cutting board
     
    salt added to cabbage
     
  3. Mix thoroughly then place in a collander in a larger bowl to drain.
  4. mixing spices with cabbage
     
  5. Place heavy pot of water on top to weight it down and leave for about 2 hours. This is to release excess water and help it absorb the delicious spices added later.
  6. pan to weigh down salted cabbage
     
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  7. Discard the water after the 1-2 hours. Rinse the cabbage 2-3 times until salt is removed and allow to drain in the colander for another 15-20 minutes.
  8. rinsing salt from cabbage
     
    draining cabbage in collander
     
  9. Combine cabbage with remaining ingredients including water. Mix.
  10. adding spices to cabbage
     
  11. Once mixed, place mixture into a large jar, pressing down and compacting it tightly so the mixture becomes submerged in its own juices. Add a little more water if You need to. Place cover or top on jar and leave to sit at room temperature 2-3 days. Mixture may bubble over if very full. This is fermentation and exactly why kimchi has its tangy taste!
  12. tapping cabbage in jar
     
    tapping cabbage in jar
     
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  13. You may open jar each day to release some gases and press down the mixture to keep it submerged. Taste a sample each day and when its to your liking, store it in the refrigerator.
    You can feel pretty cocky that you made a popular and "a little pricey" health food all by yourself!
  14. kimchi in jar
     

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Anonymous
July 5, 20210 found this helpful

Please clarify the amount of salt.

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Silver Post Medal for All Time! 267 Posts
July 6, 20210 found this helpful

Hopefully, Donna will get back in touch with us soon to verify but I looked at a few kimchi recipes online and they call for either 1/4 or 1/2 a cup of sea salt or non iodized salt.

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If you try this recipe, please let us know how it turns out.

Reply Was this helpful? Yes

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