How to make easy kimchi ("mak kimchi" in Korean). full recipe: http://www.maangchi.com/recipe/easy-k...

It's made with small pieces of cabbage that are easier to handle and take less time to prepare. Ingredients:Baechu (napa cabbage 10 pounds), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, squid, hot pepper flakes, leek, green onions, carrot, radish. Directions: 1.Trim the discolored outer leaves of 10 pounds of napa cabbage. 2.Cut the cabbage lengthwise into quarters and remove the cores. 3.Chop it up into bite size pieces. 4.Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.*tip: 1 cup of salt will be used for 10 pounds of napa cabbage 5. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1 hours). 6.1 hours later, rinse the cabbage in cold water 3 times to clean it thoroughly. 7.Drain the cabbage and set aside. Make porridge: 1.Put 3 cups of water and cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes). 2.Add cup sugar. Stir and cook for a few more mintues until it's translucent. 3.Cool it down. Make kimchi paste: 1.Place the cold porridge into a large bowl. Now you will add all your ingredients one by one. 2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.*tip: much easier to use a food processor. 3. Wash and drain the salty squid. Chop it up and add it to the kimchi paste.*tip: how to prepare salty squid is posted on the FAQ above! 4. Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and cup of julienned carrot. 5. Mix all ingredients well and your kimchi paste is done. Action! Mix the cabbage with the kimchi paste! 1. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand. *tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit. 2. Put the kimchi into an air-tight sealed plastic container or glass jar. 3. You can eat it fresh right after making or wait until it's fermented. I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making things like kimchi chigae where sour kimchi is better. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you'll get the hang of it! How do you know it's fermented or not?One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it's already being fermented.

Published on May 2, 2012 Semi Instant Kimchi made from Poot Baechu ( ) Gluten Free, Vegan Recipe By Omma's Kitchen Serving 6-8 persons, Preparation and cooking 1 to 2 hours) Ingredients: * 2 bunch of Poot baechu or baby bokchoy or 1 bunch of medium size napa cabbage *1/2 cup of red chili flake *1 cup of sliced green onion * 1 cup of sliced round onion *1 tablespoon of minced garlic *1 teaspoon of minced ginger *1 tablespoon of sugar (It's to your taste) * 1 tablespoon of roasted sesame seeds * 1 tablespoon of sesame oil *1 cup of salt * 4 cups of water

Published on Nov 20, 2012 Main Ingredients 100 Green Onions (1 lb) Cup Fish Sauce Cup Hot Pepper Powder 1 Tbsp Sugar 1 Tbsp Sesame Seeds 1 Tbsp Garlic, Minced 1 tsp Ginger, Minced Sweet Rice Paste Ingredients 1 Cup Water 2 Tbsp Sweet Rice Flour Yield: Gallon

How to Make kimchi and kaktugi (radish kimchi) Ingredients: 2 medium size napa cabbages and 2 Korean radishes, salt, sweet rice flour, sugar, water, 4-6 cups of hot pepper flakes, fish sauce, white onion, fresh garlic, ginger, green onions, Asian chives, fresh oysters (optional)

How to handle cabbages and radish: 1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves. 2. Soak each piece in cold water and sprinkle some salt (about cup of salt per 1 medium size cabbage), and then set it aside for 2 hours. *tip: the stems should get more salt than the leaves 3. Skin 2 radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with cup of salt. Then set these aside, too. 4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well. 5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk. *the total salting process will take 4 hours 6. Rinse the salted cabbage and radish with cold water 3 times. Making kimchi paste: Make porridge 1. Put cup of sweet rice flour (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly. 2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down. 3. Place the cold porridge into a big bowl. Now you will add all your ingredients one by one. 4. Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced onion *tip: it's much easier to use a food processor. 5. Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish. 6. Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can't eat them.) 7. Mix all ingredients well and your Kimchi paste is done. 8. Are you ready to spread our paste on the leaves and make your kaktugi? * I recommend you wear rubber gloves so that you don't irritate your skin. 9. Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands. Put it into an air- tight sealed plastic container or glass jar. Mix your leftover paste with your radish cubes (this is kaktugi). That's all! You can eat it fresh right after making or wait until it's fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator. How do you know it's fermented or not? One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it's already being fermented.