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Learn how to make napa cabbage kimchi, a popular Korean side dish made from fermented napa cabbage, radish, and Korean chives. Includes step-by-step kimchi making instructions, and handy tips for making the best kimchi.
How to make kimchi. To help you start making kimchi at home, I came up with this recipe using one head of napa cabbage. Start with one, and then move to 2 or 3 by doubling or tripling the recipe. It typically starts with salting the main vegetable. For this pogi kimchi, you need to cut the whole cabbage in half lengthwise, and then into quarters.
Kimchi is a classic Korean dish consisting of fermented cabbage and radish. Its tasty, spicy flavor makes it an ideal additional to rice, noodles, soup, and other dishes that need a little something extra. You can purchase prepared kimchi at Korean or Asian grocery stores, but it's actually relatively easy to make at home.
This beginner’s kimchi recipe uses simple ingredients to make traditional Korean kimchi, and includes essential tips and step-by-step instructions to help you easily create healthy cabbage kimchi at home.
Learn how to make cabbage kimchi in two stages, with options to customize it to your liking.
This classic kimchi recipe proves just how easy it is to make crunchy, fermented veggies at home. It's delicious on sandwiches and salads, or in fried rice!
How to make kimchi. There are two main stages to making homemade kimchi. In the first, you salt brine the cabbage to kill off any bad bacteria and release moisture. In the second stage, the good Lactobacillus bacteria take over and convert all the sugars into lactic acids. Let’s get into it! Step 1: Sterilize everything
Good authentic homemade kimchi is much easier than you think with this easy kimchi recipe. Cut up the cabbage, salt, rinse, and mix with the seasoning!
Today I’m going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi. But this dish is so common and iconic among Koreans that we simply call it “kimchi.”
It’s the ruddy, sour core of Korean classics such as kimchi jjigae (kimchi stew) and kimchi bokkeumbap (fried rice) and can be a dark horse in anything from grilled cheese and burgers to creamy dips and grain bowls. Here’s an in-depth look at how it works and my formula.