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· 22 Nov 2021

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How To Make Kimchi

Even though Kimchi has become highly famous in the west in the last 15 years, some of you may still be unfamiliar with it. It’s simply hot, fermented cabbage with Korean spices such as garlic, ginger, and Korean chiles, similar to sauerkraut. The heart and soul of Korean cuisine are Kimchi. It’s also delicious with a wide variety of foods.

But what is Kimchi’s most appealing thing? Kimchi has come back to life. It is said to prevent cancer, decrease cholesterol, and manage blood sugar because it contains living, healthy, beneficial bacteria (probiotics) that improve immunity, invigorate the body, and aid digestion. How to make Kimchi; the recipe has given below.


Where Do You Get Kimchi?

Kimchi has a pungent, sour, tangy, salty, spicy, and tart flavor. It’s fermented cabbage, like sauerkraut, but Kimchi has more taste, umami, and a little (or a lot) of heat! Kimchi’s sour flavor comes from the fermentation process.


Why Should I Eat Kimchi?

Kimchi is naturally fermented; it is high in beneficial bacteria good for the gut and immune. But, aside from being a healthy addition to our diets, Kimchi adds a lot of flavor to foods we already make at home!

Variations Of Kimchi:

Kimchi comes in various flavors, just like many other foods, and everyone has their tastes. I only wanted to give you a place to start, and I’m sure you’ll tweak it to suit your preferences about how to make Kimchi.

•    Some people sweeten their coffee, while others do not.
•    Carrots are added by some but not by others.
•    What’s more, surprise! It’s not complicated. Also, have a good time.

What Is Kimchi, And How Do You Make It?

•    1-2 outer leaves should be saved and stored in a refrigerator bag (you will use these later).
•    1-inch chunks of Napa cabbage.
•    Toss the napa cabbage with ¼ cup sea salt in a mixing basin.
•    Soak cabbage for 6-8 hours after filling the bowl with filtered water and stirring it.
•    Keep the napa cabbage immersed by placing a plate on top of it.
•    Drain (keeping the brine) and rinse after 6- 8 hours, pushing out the liquid.
•    The daikon radish (or carrot) should be peeled and sliced into 2-3 inches long matchsticks. It should chop scallions.
•    First, you should cut scallions into 1-2 inch chunks.
•    In a large mixing basin, combine the drained cabbage, daikon, scallions, and chili paste. With gloved hands, massage a little.
•    If you want it to be spicy, you may add more chili flakes.
•    Fill a two-quart jar (half-gallon, 64 oz) or a big crock with a tightly packed mixture.
•    You’ll need at least two inches of room at the top to catch the tasty liquid that will pour out.
•    Press down with the cabbage leaf you saved. The cabbage will stay immersed thanks to the leaf. To keep the cabbage submerged, put a fermenting weight on top.
•    Cover loosely with a cover and set on a rimmed pan or bowl (to catch any overflow) in an excellent, dark spot, such as the basement, for 3-5 days. A lower kitchen cupboard away from the stove or other appliances might also serve as a suitable cooling area.

Conclusion:

Cooking teaches us new ingredients and techniques and about the culture and people who produce the food we prepare. Cooking is a great way to honor all of our distinct and lovely differences. The points above about how to make Kimchi you must try this at your home.