Epic superfood MEDLEY KIMCHI! (20 minutes recipe)

avatar

Here we go again, a speedy recipe to make yet so healthy to eat. Kimchi! People say, eating this, your body will thank you for it. My butt says: it's quite a torture. Anyways, that's a good sign of a great antibiotic it is.


Here's my first version of homemade kimchi

We made kimchi ramen with it too!


Kimchi, in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings More info on wiki

I learned to make this last week and surprisingly it turned out really good! Been having it as a side dish on almost every meal (Maybe that's why the toilet has been calling #lol). The last time was Napa Cabbage with some spices and this time, we step up our game, medley kimchi! I put many types of veggies we had in the fridge in it just for some good changes and varieties.


20 mins prep - 2 days wait

Well, I think that's not too bad of a length of time compared to any other way of food fermenting. How long of the fermenting process also up to your liking. I don't like it that sour so, 2 days is good enough. Anyways, let's just get into the superfood speedy recipe!



Let's KIMCHI!



Napa Cabbage and other veggies

Napa cabbage is one of the most popular vegetables to make kimchi so I use that as the main ingredient. Then, there's half of the cucumber leftover so chop chop chop and throw it in as well. White carrots came with the rainbow carrots pack and seem to make a great color contrast so, bamn bamn!

Soak them all in salt water for 2-3 hours before pouring the water out. While waiting for the soaking, now we have time to prepare some other ingredients :)

IMG_20200914_130231.jpgIMG_20200914_130336.jpg

IMG_20200914_145005.jpg

IMG_20200914_125700.jpg


Spice the greens up!

Last time, for the flavors, I used garlic, ginger, and apple (for sweetness). This time, I changed things up a bit. Garlic much needed! Ginger if you love its smell and taste. Green onion and for the sweetness, I use the leftover peach we had in the fridge this time. Chop them all up real good. Blending in a machine would works well or even better!

***I just believe that there can't be the limit of creativity how and what to use when cooking! so, yes, peach in kimchi it is! #lol

IMG_20200914_132704.jpg


Gochujang and fish sauce

The original recipe use Korean red pepper powder but I don't have that. Gochujang works just fine. For me, I think it's even better because it's already fermented itself and have some great flavors in itself already.

If you're a vegan or vegetarian, use soy sauce instead of fish sauce. Otherwise, about 2-3 tablespoon for the amount of veggies I use to make kimchi.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. more info on wiki

IMG_20200914_145737.jpg


Mix them well

Left and right and right and left or upside-down every half an hour so that the sauce and spice mix in with other ingredients real good. Then, I tend to flip it around every time I walked pass it the next days.

Leave it out for at least 2-3 days and taste if you're happy with the fermentation. If so, keep it in the fridge to slow down the fermenting process.

IMG_20200914_150216.jpg


There you go, Kimchi to enjoy for weeks!

I'm loving more and more everyday



0
0
0.000
0 comments