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Kimchi (Easier than you think! ;) )
Kimchi (Easier than you think! ;) )

Before you jump to Kimchi (Easier than you think! ;) ) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

We all understand that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. However, we do not always have the time or the energy that this type of lifestyle requires. At the conclusion of the day, most of us want to go home, not to the gym. We want a delicious, greasy burger, not an equally tasty salad (unless we’re vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super hard work. If you are diligent you’ll get all of the activity and appropriate food choices you need. Here are some tips to be as healthful as possible.

Water is the very best drinks out there. Soda and coffee, when consumed in small amounts, aren’t that bad. Getting all your hydration from them is a terrible idea. When you choose water more than other beverages you are helping your body stay very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is typically one of the keys to really reducing your weight and becoming really healthy.

There are all kinds of things that you can do to get healthy and balanced. Not all of them require fancy gym memberships or restrained diets. You can do tiny things each day to improve upon your health and lose weight. Make smart choices every day is a great start. Trying to get in as much physical exercise as possible is another. Don’t overlook that health isn’t only about how much you weigh. You need to help make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to kimchi (easier than you think! ;) ) recipe. You can cook kimchi (easier than you think! ;) ) using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Kimchi (Easier than you think! ;) ):
  1. Provide 4-5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
  2. You need 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  3. Get 5 Tablespoons kosher salt (about 10% less if you're using regular table salt)
  4. Use For the paste:
  5. Take 1/4 cup minced garlic (about 5 or 6 large cloves)
  6. Prepare 1/4 cup minced fresh ginger root (about a 2" segment, peeled)
  7. Prepare 1/4-1/2 cup crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
  8. Take 1/4 cup steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
  9. You need 1/4 cup fish sauce
  10. Provide 1/4 cup sugar
  11. Take 1/4 cup water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)
Instructions to make Kimchi (Easier than you think! ;) ):
  1. In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
  4. Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
  7. People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
  8. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
  9. Enjoy! :)

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