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Learn how to make napa cabbage kimchi, a popular Korean side dish made from fermented napa cabbage. Check out my best kimchi recipe and tips!
Kimchi (/ ˈkɪmtʃiː /; Korean: 김치; RR: gimchi, IPA: [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.
Kimchi is a traditional Korean dish whose components vary but usually include some combination of vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months.
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!
Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria.
With this small batch traditional kimchi recipe, you'll find it not that difficult to make authentic, delicious kimchi at home.
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.”
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!
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.
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!