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Before you jump to Korean Kimchi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get people to adopt a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make several simple changes that can start to make a good impact on our day-to-day eating habits.
These sorts of changes are possible with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, is loaded with monounsaturated fats which are basically good fats that combat the effects of bad cholesterol. Olive oil also provides vitamin E which is great for your skin, among other things. If you currently are eating plenty of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. If you decide to eat organic foods, you can avoid the problem of ingesting crops that may have been sprayed with harmful pesticides. If you can find a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients due to storage or not being harvested at the right time.
Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to korean kimchi recipe. You can cook korean kimchi using 14 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Korean Kimchi:
- Get 2 pieces Chinese Cabbage
- Provide 1/2 cup Rock Salt
- You need 1/2 cup Glutinous Rice Flour
- Get 1/4 cup White Sugar
- Get 3 cups Water
- Take 1 cup Garlic
- You need 2 tablespoons Ginger
- You need 1 cup White Onion
- You need 1 cup Fish Sauce
- You need 2 cups Gochugaru
- Prepare 4 stalks Leeks
- Prepare 1 piece Carrot
- Provide 1 piece Radish
- You need Honey (optional)
Steps to make Korean Kimchi:
- PREPARE THE CABBAGE - - Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl.
- Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) - - Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes.
- MAKE THE GLUTINOUS PASTE - - Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. - - When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. - - Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.
- PREPARE THE KIMCHI SAUCE - - Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes.
- Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. - - You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.
- MIX THE KIMCHI - - In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.
- Best eaten after its 1st to 2nd week of fermentation.
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