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Korean Kimchi
Korean Kimchi

Before you jump to Korean Kimchi recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going a lot more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably easy to live green, all things considered. It’s related to being practical, usually.

We hope you got insight from reading it, now let’s go back to korean kimchi recipe. You can cook korean kimchi using 12 ingredients and 16 steps. Here is how you do that.

The ingredients needed to make Korean Kimchi:
  1. You need Paste
  2. Provide 1 Cup Korean Chill Flakes
  3. Get 1 TBSP Fish Sauce
  4. You need 15-20 Cloves Garlic
  5. Use 4-6 Inches Ginger
  6. Get 1/2 Cap Coarse Sea Salt
  7. You need 4 TBSP Miso Paste
  8. You need 1 TBSP Sugar or 1 Slice of Asian Pear
  9. Prepare Vegetables
  10. Prepare 1 Napa Cabbage
  11. Prepare 2-3 Carrots
  12. Prepare 2 Bunches Spring Onions
Steps to make Korean Kimchi:
  1. Cut napa cabbage into quarters, each quater into squares (approx 2 inches square)
  2. Shred carrots and chop green onions
  3. Put chopped and shredded vegetables into a large mixing bowl
  4. Sprinkle salt into the bowl
  5. Massage and coat vegetables evenly with salt until they wilt
  6. Fill the bowl with clean cold water
  7. Soak it for 1.5 - 3 hours
  8. Peel Garlic
  9. Skin & cut ginger into small pieces
  10. Put all paste ingredients into the food processor and blend until the texture is consistent
  11. Drain vegetables and dry them as much as possible.
  12. Put drained vegetables back into a large bowl
  13. Add kimchi paste in and mix it evenly
  14. Find a large jar and jam pack it in
  15. Seal it toght but, open it daily and poke it with a clean utensil to let air out
  16. The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days.

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