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Before you jump to Simple homemade kimchi recipe, you may want to read this short interesting healthy tips about Are Superfoods Really As Good As They are Made Out To Be?.
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Lycopene can be an antioxidant obtained in tomatoes which is why they are also considered to be superfoods. Another superfood is spinach thats full of iron and also one of the B vitamins referred to as folate. Lutein, a nutrient obtained in spinach is essential for eye health as we grow older.
It now seems to be an excellent time to begin consuming some superfoods to obtain the healthy benefits of all the minerals, vitamins and other necessary nutrients they contain.
We hope you got insight from reading it, now lets go back to simple homemade kimchi recipe. You can have simple homemade kimchi using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Simple homemade kimchi:
- You need 1 of napa cabbage (about 2 pounds).
- You need 1/4 cup of sea salt.
- Prepare of Water.
- You need 6 cloves of grated garlic.
- Provide of About 2 tsp of grated garlic.
- Take 1 tsp of sugar.
- Use 2 tbsp of fish sauce.
- Prepare 3 tbsp of Korean Red pepper flakes (gochugaru) see pic below.
- Use 5-6 stalks of cut up scallion.
- Take 8 oz of daikon or carrots grated.
Steps to make Simple homemade kimchi:
- Cut up the cabbage into strips (I like it cut to smaller pieces) so when I enjoy the kimchi, I don't have to make them smaller.
- Add salt to the cut cabbage and massage the salt over the cabbage for about 5 minutes. Then add water to cover the cabbage and let it sit for about an hour.
- Get rid of the salt water and drain the caggabe with cold water about 3x in a colander. Use filtered water as the cabbage will be fermented without cooking..
- Get rid of excess water and in a large bowl, mix the cabbage with all the ingredients mentioned on the ingredient list above..
- If you notice too much water, remove it and add in the scallions and daikon or carrots.
- Mix everything thoroughly and the kimchi can be stored in jars or containers. Let the newly fermented kimchi sit for about 5 days before eating..
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