Recipe: Yummy Feasting at Home's kimchi recipe!

Feasting at Home's kimchi recipe!. Drain the cabbage, saving the brine. Rinse the cabbage (not excessively, just a little quick rinse), drain, squeeze out any excess water, or blot with paper towels, and place it back in the bowl, adding the daikon radish and scallions. Heat oil over medium-low heat in a wok or skillet.

This is a simple step by step guide for making Kimchi. This Type is known as Mat Kimchi, and is made using Chinese or Napa Cabbages. Please have a go and tell me about how you. You can cook Feasting at Home's kimchi recipe! using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Feasting at Home's kimchi recipe!

1. You need of Wombok (Chinese cabbage), cut into 1 inch squares.
2. Prepare of Scallions, cut into 4 inches strips.
3. It's of Fresh ginger, sliced or minced.
4. It's of Garlic, minced.
5. Prepare of Red chili flakes.
6. It's of Rock sea salt (Kosher salt).
7. It's of Salt.
8. It's of Sugar.

Feasting at Home's kimchi recipe! instructions. 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. In a large skillet, heat the oil over medium-hight heat.

Feasting at Home's kimchi recipe! step by step

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..

In a large skillet, heat oil over medium heat. Add rice, kimchi and black beans, stirring to combine. Pack the kimchi into the jar. A veggie-driven, whole foods recipe blog featuring seasonal recipes with useful tips and tricks, from a chef's home kitchen. Vegan, low-carb, keto & GF recipes!