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Korean Kimchi
Korean Kimchi

Before you jump to Korean Kimchi recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. Each and every family must start generating changes that are environmentally friendly and they must do this soon. The kitchen is a good place to begin saving energy by going more green.

Let’s begin with something really easy, changing the particular light bulbs. Naturally you shouldn’t confine this to just the kitchen area. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them instead of incandescent lights. Although costing a little more initially, these bulbs last as long as ten of the traditional type as well as using a lot less energy. Making use of these types of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you need to learn to leave the lights off if they are not needed. The kitchen lights specifically tend to be left on the whole day, just because the family tends to spend a lot of time there. And it’s not confined to the kitchen, it goes on in other parts of the house at the same time. Make a habit of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. A lot of it is simply using common sense.

We hope you got insight from reading it, now let’s go back to korean kimchi recipe. To cook korean kimchi you need 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Korean Kimchi:
  1. Get Chinese Cabbage
  2. Provide Rock Salt
  3. Prepare Glutinous Rice Flour
  4. Take White Sugar
  5. Use Water
  6. Get Garlic
  7. Use Ginger
  8. Prepare White Onion
  9. Prepare Fish Sauce
  10. Get Gochugaru
  11. Use Leeks
  12. Get Carrot
  13. Take Radish
  14. Provide Honey (optional)
Steps to make Korean Kimchi:
  1. PREPARE THE CABBAGE - - Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl.
  2. Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) - - Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes.
  3. MAKE THE GLUTINOUS PASTE - - Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. - - When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. - - Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.
  4. PREPARE THE KIMCHI SAUCE - - Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes.
  5. Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. - - You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.
  6. MIX THE KIMCHI - - In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.
  7. Best eaten after its 1st to 2nd week of fermentation.

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