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Before you jump to Kimchi (Easier than you think! ;) ) recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Just about any article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually excellent guidance. But sometimes the last thing you would like to do is make a whole supper for yourself and your family. Once in a while you just want to pay a visit to the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from guilt about slipping on your diet. You are capable of doing this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is how one can find healthy food at the drive through.
Go with the side dishes. It wasn’t that long ago that all you could get in a fast food cafe was French Fries. Today almost all of the most popular fast food franchises have enhanced their choices. Now quite a few of them offer salads. Chili is definitely another selection. You can also buy a baked potato. Fruit is normally obtainable. There are a lot of possibilities that don’t include eating one thing deep fried. When selecting your supper from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. This helps you keep your calorie count low and lessen your fat intake.
Logic claims that one of the best ways to stay healthy and balanced is to avoid the drive through and never eat fast food. Most of the time this is a good plan but if you make great choices, there’s no reason you can’t visit your drive through from time to time. At times the thing you need most is just to have somebody else do the cooking. When you want wholesome menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to kimchi (easier than you think! ;) ) recipe. To cook kimchi (easier than you think! ;) ) you only need 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Kimchi (Easier than you think! ;) ):
- Provide 4-5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
- You need 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
- You need 5 Tablespoons kosher salt (about 10% less if you're using regular table salt)
- Prepare For the paste:
- Use 1/4 cup minced garlic (about 5 or 6 large cloves)
- Get 1/4 cup minced fresh ginger root (about a 2" segment, peeled)
- Get 1/4-1/2 cup crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
- You need 1/4 cup steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
- You need 1/4 cup fish sauce
- Take 1/4 cup sugar
- Prepare 1/4 cup water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)
Instructions to make Kimchi (Easier than you think! ;) ):
- In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
- After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
- Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
- Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
- Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
- Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
- People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR 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 very slowly.
- Enjoy! :)
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