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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.
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.
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 can be mild or fiery, it’s your choice. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt.
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!
It’s made with napa cabbage (baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. But the taste is exactly the same as whole cabbage kimchi because the ingredients are the same!
Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined. Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
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.”
Most traditionally it features halved or quartered heads (known as tongbaechu or pogi kimchi), but plenty of cooks cut the leaves into bite-size pieces for mak (“easy”) kimchi.
Here’s how to make my recipe: The basic ingredients for kimchi always include gochugaru, garlic, ginger, fish sauce, rice glue, salt and sugar. When making just about anything,...