How to Make Quick Feasting at Home's kimchi recipe!

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, feasting at home's kimchi recipe!. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Feasting at Home's kimchi recipe! is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Feasting at Home's kimchi recipe! is something which I have loved my entire life.

A Quick & Easy Kimchi Recipe with simple instructions. Full of healthy, gut-healing probiotics, this Authentic Kimchi Recipe is vegan adaptable & gluten free. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen.

To begin with this particular recipe, we have to prepare a few ingredients. You can have feasting at home's kimchi recipe! using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Feasting at Home's kimchi recipe!:

1. Take Wombok (Chinese cabbage), cut into 1 inch squares
2. Make ready Scallions, cut into 4 inches strips
3. Get Fresh ginger, sliced or minced
4. Make ready Garlic, minced
5. Take Red chili flakes
6. Make ready Rock sea salt (Kosher salt)
7. Make ready Salt
8. Take Sugar

Carrot, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, leek, napa cabbage, onion, salt, squid, sugar, sweet rice flour, water. This kimchi will get more and more sour as it ages. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall. Homemade kimchi is surprisingly easy to make and requires no special equipment.

Instructions to make Feasting at Home's kimchi recipe!:

1. Cut cabbage into 2 inch pieces, then rinse with water.
2. Place cabbage in a large vegetable basket, add rock sea salt. I used my hands to toss the cabbage with the salt and rubbing it in until the cabbage feels slightly soft.
3. Add cool water to the mixture, enough to cover the cabbage, then leave it submerged for 6-8 hours, or overnight at room temperature.
4. Play music from K-drama to imagine yourself in Korea right now 🥲
5. While waiting, prepare the garlic and ginger mixture. You won't need this much garlic…or do you? It takes me 25 minutes to mince all the garlic.
6. Thereafter, drain the cabbage but save some of the brine for fermenting. Wash the cabbage thoroughly with water. Dry the cabbage with paper towels or can squeeze out excess water with your hands.
7. Add to the drained cabbage a mixture of: ginger, garlic, chili flakes, salt and sugar. Add scallions. Wear gloves, then mix the cabbage and mixture until well-coated. Remember to measure well, unlike me, who put too much chili flakes.
8. Move the cabbage into a glass container (jars, boxes, etc.), pressing down firmly for a tighter pack. Leave some space at the top, add the brine to just cover the cabbage.
9. Cover with a fitted lid, but do not close completely to allow air to escape. Place the container in a tray to prevent any spills. Store this in a cool and dark place. I stored mine in a cabinet away from stove and appliances.
10. Ferment the cabbage over 3-4 days. To check if it's fermenting, tap the lid for any bubbles that will rise to the top. Once bubbles are seen, it can be stored in the refrigerator to continue a slower fermenting process over 2 weeks.

Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall. Homemade kimchi is surprisingly easy to make and requires no special equipment. It makes a great addition to rice dishes or a pork sandwich. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two. Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos, sandwiches–and the list goes on!

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