Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, kimchi. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Read Customer Reviews & Find Best Sellers. Mak kimchi, or simple kimchi, is made with cut cabbage, radish, and scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp, or kelp powder. (Image credit: Apartment Therapy) Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치, romanized: gimchi, IPA: ), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish.

Kimchi is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Kimchi is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook kimchi using 23 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Kimchi:

1. Take 2 Chinese leaf cabbages (I bought two of them and had about 900g for two.)
2. Make ready 90 g salt (10-12% of cabbage preferably sea salt)
3. Prepare 450 ml (10-12% of cabbage x 5) water
4. Take [Sauce]
5. Take 1/2-1 apple (about 200-400g)
6. Get 2-4 cloves garlic (about 40g)
7. Get about 50 g Root ginger, skin peeled
8. Get 1 bunch spring onion
9. Make ready (option) 1/3 bunch of Chinese chives (nira), if you can get them. Cut into 3cm. If you do not have it, cut half of spring onion 3cm and the other half small
10. Prepare 50 ml fish sauce (I could not get Korean 魚醤 in the UK.)
11. Make ready 1-2 TBS fine chilli powder (if Korean chilli, 3 TBS)
12. Get 1-2 TBS coarser chilli powder (if Korean chilli, 3 TBS)
13. Take 2 tsp sugar
14. Prepare kelp Kombu, optional
15. Get niboshi, optional
16. Prepare dried shrimp, optional
17. Make ready Shiokouji, optional
18. Prepare sesame seeds, optional
19. Take honey, optional
20. Get [Optional vegetables]
21. Get Daikon radish
22. Take cucumber
23. Take carrots

Kimchi is a Korean side dish made from salted, seasoned, and fermented vegetables—most commonly Napa cabbage with radishes, green onions, and gochugaru, or red pepper flakes. It is commonly found in many Asian restaurants. Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi. Mix the kimchi well and pack it into hard plastic or glass containers.

Steps to make Kimchi:

1. Cut Chinese cabbages into serving sizes. Traditionally, cabbages are not cutting into serving sizes and put sauces between leaves. - However, this way is much easier to handle! So cut cabbages.
2. Divid them into hard parts and tender leaves.
3. Wash them under running water and drain them in a colander.
4. In a big bowl or a big pan, sprinkle salt on to harder leaves and pour water. (The amount of salt is 10-12% of cabbage and water is 5 times of salt). Then put a plate and put something as a weight.
5. Leave them for about 30 mins and add softer leaves. Then put plate and a weight on the top again. And leave it for another two and half hours or so.
6. After about three hours in total, rinse them under running water and drain them. Taste it. If it is too salty, put them in freshwater and get rid of salt a little bit. Make the salt level as Japanese asatzuke: not too salty but salty. Leave them in a sieve for about 3 hours in order to drain excess water. Or if you are in hurry, squeeze by hands and get rid of the excess water without waiting for three hours.
7. While waiting for the cabbage to dry, make the sauce. (optional "dashi" stock) If you have kelp and niboshi, boil water. Pour over kelp and niboshi and leave until it becomes room temperature. This “dashi” will gives depths to Kimuchi. You only need small amount (30ml, 2 Tablespoon) for this but you and use rest for other dishes.
8. Peel the ginger. Please use tea spoon to peel it. It is the safest and easiest way to peel ginger. Usually, Brtish people do not know about it. Peel the garlic as well.
9. Cut spring onion. Half of them as small pieces and the other half about 3cm. If you have Chinese chives (Nira), please use them and cut Nira as 3cm and all spring onion small! It will taste much better with Nira but I cannot find it here. I think that you could get it in Japanese or Chinese supermarkets in London. You could also use normal chive instead as well.
10. Put peeled ginger, garlic and apple in a food processor. Make purée.
11. Mix two types of chilli powders in a bowl and mix well. Use coarser and finer ones, if you do not have two types, just use one. Try to use a finer chilli and coarser chilli which gives better flavours. But if you cannot find two types of chilli powders, just used one. Mix both chillies well in a bowl. If you have Korean chilli powders, you probably need more than UK ones as they are milder and they are better for Kimchi.
12. Add all sauce ingredients, including the purée and "dashi" stock into a big bowl except the chilli powders and mix them well. Please start to add less than half of the chilli powder mix. Then, add chilli powder mix little by little to suit your taste. If you add all at once it may become too hot for you and it would be impossible to be undone. Therefore, please start with a smaller quantity. You could add a small portion of your former Kimchi sauce or Kimchi to accelerate the fermentation.
13. The beauty of homemade Kimchi is you can make as you like. You could add more garlic, ginger, apples, more spring onion, or add chives etc. You could add Kelp, niboshi or dried fish, honey, shiokouji 塩麹 etc to give complex taste when you ferment it. So, play with your sauce and try to find your perfect Kimchi! And you can definitely make much tastier Kimchi than bought ones!
14. Then, add cabbage and mix them with hands with gloves. I use disposable plastic gloves. Then after mixing well, put them into a clean container. I use a Kilner fermentation bottle set which is great for Kimuchi.
15. Leave it in a relatively cool place in the house for at least three days and it is ready to eat! It will change its taste according to the fermentation.
16. I could not get Korean fish saice 魚醤 but I was able to buy this from Ocado.

Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables. Cover the containers and leave out at room temperature (but not more than. Kimchi is a classic Korean dish consisting of fermented cabbage and radish.

So that’s going to wrap it up with this exceptional food kimchi recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

Living Greener for Good Health By Eating Superfoods

Learning to slow down and enjoy your life is one facet of green living that a lot of folks appreciate. It is possible to attain this, even in this hectic world we live in. We should get back to a lifestyle that prevents disease before it needs treating. Alas, almost all people don’t concern themselves about their health since they believe they can take a pill to fix the problem later on. We’re bombarded with ads for magic pills that are claimed to fix any problem instantly. Of course, a number of these pills are able to help but only if you couple them with a change in lifestyle. Unlike purchasing a new car, you cannot trade in your worn out body for a new one. You shouldn’t wait too long or it will be too late to take goood care of your body. Proper nutrition is essential for your body to run at optimum levels.

When you eat, do you eat out of convenience or taste without determining if what you are eating is healthy for you? How often do you consume mini mart junk food, or greasy fried foods from the local fast food restaurant? With all of the sugar-laden starchy and fatty food that virtually all people eat, it’s not surprising that new diseases are always being discovered. The things we are eating are causing obesity, diabetes, and hypertension of epidemic proportions. A lot of people are realizing the importance of their food choices and are becoming more health conscious. Nutritious food is now readily available at local grocery and health food markets.

Nowadays, you can find an organic food section in virtually all grocery stores. This aisl has what are now known as superfoods. That name has been given to 14 foods that have been shown to delay some diseases, or even overturn them. By eating these foods, your body will be uplifted to new heights in mental awareness, and perceptions. You will start to feel a lot better when you choose to eat the superfoods instead of junk food. Giving your body the nutrition it needs will allow it to function well. As a result, the immune system can fight off any malady.

See to it that you integrate these superfoods into your daily diet. Foods such as beans and berries are very good. Add some green tea or spinach or broccoli. Walnuts and whole grains are a couple of other essentials. Also, you should have yogurt, soya bean, pumpkins, oranges, and tomatoes, plus salmon and turkey. When you consume these superfoods daily, you should get rid of any problems with gaining weight.

You will enjoy optimal health as you decide to eat the green living way. Your immune system will become stronger, and your body can potentially become disease free. Prepare for an awesome future by modifying your eating habits right now.