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Super Easy Homemade Kimchi

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Ingredients

2 Heads Napa Cabbage
5 Scallions or Spring Onions
3 Cloves of Garlic
1 tsp Fresh Ginger
2 Jalapenos
2 tbsp Red Chili Pepper
1/2 Onion 1/2 an onion
½ tsp Sea Salt
2 tbsp Raw Honey

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Super Easy Homemade Kimchi

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

    This is a fairly simple recipe to follow and it can easily be adjusted to suit your tastes. The first time you make your own kimchi, you should follow these instructions. After trying it out, feel free to add other ingredients, such as fish or shrimp, as desired.

    • Medium

    Ingredients

    Directions

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    Super Easy Homemade Kimchi

    This is a quite a simple recipe to make and it can easily be adjusted to suit your tastes. The first time you make your own kimchi, you should follow these instructions. After trying it out, feel free to add other ingredients, such as fish or shrimp, as desired.

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    Steps

    1
    Done

    Before preparing your Kimchi, you should decide how you want to store it. Most people use large glass jars, such as mason jars, but any container with an airtight lid should suffice.

    2
    Done

    Start making your Kimchi by combining all of the ingredients in a large mixing bowl, but leave out the sea salt and raw honey. These two ingredients are used to as a culture starter to begin the fermentation process.

    3
    Done

    After combining the ingredients, remove two cups of the mixture and place in a blender. Add just enough water to create a thick juice out of the ingredients in the blender. Add the sea salt and raw honey and then blend until thoroughly combined. Pour this mixture into your container and pack down with your first.

    4
    Done

    Once firmly packed down, add the rest of the mixture from the mixing bowl into the container. Leave about two inches at the top of the container. Roll up a few spare cabbage leaves and place on top of the mixture to fill the remaining two inches, but pack the leaves in loosely. Seal the container or secure the lid.

    5
    Done

    Now the fermentation process can start. Store your container in a 70-degree room for at least three days and up to seven days. Once you open the lid and begin eating the Kimchi, you should store the leftovers in your fridge. This will slow down the fermentation process.

    6
    Done

    Kimchi is an easy condiment to prepare, but it takes time to ferment. It can also sometimes be an acquired taste. If you are not happy with the taste after trying, do not give up. Try it a few more times and then start experimenting with the recipe until you find a variation of Kimchi that you enjoy.

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