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Before you jump to Korean Kimchi recipe, you may want to read this short interesting healthy tips about
Guidelines For Living Green And Lowering costs In The Kitchen.
Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.
You may prefer preparing food with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. Many people mistakenly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the greatest energy savings by totally loading the dishwasher just before commencing a wash cycle. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.
As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. Mostly, all it takes is a little common sense.
We hope you got insight from reading it, now let’s go back to korean kimchi recipe. To cook korean kimchi you need 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Korean Kimchi:
- You need ginger
- Get garlic
- You need fish sauce
- You need Korean chilli flakes
- Use carrots
- Use green onions
- You need daikon radish
- Provide napa cabbage
Instructions to make Korean Kimchi:
- So cut the cabbage in two and cut the half in half
- Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour
- I used only half a daikon radish, cut it julienne
- Do the same for the carrots and chop some spring onions as well
- After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion)
- Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick
- Mix well until you reach a paste
- Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months
- And there you go KIMCHI
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