Step-by-Step Guide to Make Homemade Kimchi, my simple version

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, kimchi, my simple version. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Kimchi, my simple version is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Kimchi, my simple version is something that I have loved my whole life. They are fine and they look fantastic.

But this simple kimchi recipe sticks with the basics and is a great starting point if you're making kimchi for the first time. For a printable recipe (but without visuals), scroll down to the end of this post. How to Make a Simple Kimchi. Makes approximately two twelve ounce jars.

To begin with this recipe, we must prepare a few ingredients. You can have kimchi, my simple version using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi, my simple version:

1. Prepare 1 tsp kosher salt
2. Make ready 1/4 cup gochujang paste
3. Get 2 medium jars 12 ounce each
4. Make ready 2 medium paper towels or handkerchief
5. Take 4 large rubber bands
6. Make ready 1/2 cup clean marbles
7. Prepare 5 cup cabbage coarsely chopped

Kimchi Server Monitoring application is written in Scala and uses several Java libraries. This application is still a work in progress. This application is not a replacement of existing production quality monitoring softwares such as Nagios or Zabbix. It is a possible complementary solution but.

Steps to make Kimchi, my simple version:

1. Mix the cabbage, gochujang paste, and salt. Work it all in well
2. Pack the mixture into the jars. Take a big piece of cabbage lay across the top of the mixture. Put marbles on top of the big piece of cabbage. To hold down the kimchi below the brine
3. The brine will be made naturally through the fermentation. If not enough make a salt brine of 1 cup water with 1 and a half teaspoons of kosher salt just add till kimchi is totally covered.
4. Let sit after 5-7 days to taste if its your desired ripeness put into refrigerator, for a week or longer hope you enjoy. Will keep 3 months or longer in the refrigerator.

This application is not a replacement of existing production quality monitoring softwares such as Nagios or Zabbix. It is a possible complementary solution but. The traditional version includes pork, tofu, and other seasonings, but this version is simpler and cheaper. Koreans always told me how healthy kimchi was. But when I lived in Korea I never knew why.

So that’s going to wrap it up with this special food kimchi, my simple version recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!