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  1. EASY KIMCHI
Main Ingredients
2 Napa Cabbage Heads (about 4 lb each) 
1 Onion 
4 Green Onions 
1 Handful Garlic Chives 
Cabbage Brine Ingredients
1⅓ Cup Coarse Sea Salt (Sprinkle) 
20 Cups Water 
1 Cup Coarse Sea Salt (For Salt Water) 
Kimchi Paste Ingredients
20 Dried Red Hot Peppers 
½ Cup Cooked Rice 
About ½ Cup Fish Sauce 
¼ Cup Water 
½ Onion 
14 Garlic Cloves 
1 Piece Ginger (Unshelled Brazil nut sized, cut into 3 pieces) 
⅔ Cup Red Pepper Powder 
2½ Tbsp Sugar 
1 Tbsp Sesame Seeds 
Directions

 
Remove any bad parts from the napa cabbage.

 
Divide the cabbage into 4 pieces.

 
Remove the heart from the cabbage. (Now the cabbage has a broken heart. ㅋㅋㅋ)

 
Cut the remaining cabbage into 2 inch pieces. Cutting the cabbage  will reduce the soak time of the cabbage. Plus, it’s easier to mix the  cabbage with the kimchi paste.

 
Put some cabbage into the big bowl and sprinkle 1 handful of coarse  sea salt onto the cabbage. In the same way, add another layer of cabbage  on it and sprinkle more salt. I used 1⅓ cup of coarse sea salt in this  step. Keep adding more layers in this prescribed manner until the supply  of cabbage has been exhausted.

 
In another bowl, pour 20 cups of water and 1 cup of coarse sea salt. Stir it until the salt dissolves.

 
Evenly pour the salt water into the cabbage bowl. Soak the cabbage in  the salt water for 3 hours. Every hour, mix the cabbage (up and down),  so all the cabbage can get well salted.

 
After 3 hours, rinse the cabbage in cold water 3 times.

 
Drain the water for about 2 hours.

 
Wash the dried hot peppers once. Remove the stems from the peppers if they are present. Cut them in half with scissors.

 
To make the kimchi paste: in a mixer, grind 20 dried red hot peppers,  ½ cup of cooked rice, about ½ cup of fish sauce, ¼ cup of water, ½ of  an onion, 14 garlic cloves, and 3 pieces of ginger. Leave out some of  the fish sauce. You can add the remainder later to adjust the saltiness  to your tastes. I used a little less than ½ cup of fish sauce for my  kimchi.

 
Cut 1 onion, 4 green onions, and 1 handful of garlic chives as in the picture.

 
Pour the mixture into the big bowl, and add the rest of the  ingredients for the kimchi paste: ⅔ cup of red pepper powder, 2½ Tbsp of  sugar, and 1 Tbsp of sesame seeds. In this step, depending on your  tastes, you can add some of the left over fish sauce you saved from the  grinding mixture. Add the onion, green onion, and the garlic chives into  the paste. Mix well.

 
Add the napa cabbage.

 
Mix the cabbage with the kimchi paste. Put the kimchi in a glass jar  or container. Leave it outside (room temperature) over night, and then  put it in the refrigerator. It will take several days to a week until it  is properly fermented.

    EASY KIMCHI

    Main Ingredients

    Cabbage Brine Ingredients

    • 1⅓ Cup Coarse Sea Salt (Sprinkle)
    • 20 Cups Water
    • 1 Cup Coarse Sea Salt (For Salt Water)

    Kimchi Paste Ingredients

    Directions

     

    Remove any bad parts from the napa cabbage.

     

    Divide the cabbage into 4 pieces.

     

    Remove the heart from the cabbage. (Now the cabbage has a broken heart. ㅋㅋㅋ)

     

    Cut the remaining cabbage into 2 inch pieces. Cutting the cabbage will reduce the soak time of the cabbage. Plus, it’s easier to mix the cabbage with the kimchi paste.

     

    Put some cabbage into the big bowl and sprinkle 1 handful of coarse sea salt onto the cabbage. In the same way, add another layer of cabbage on it and sprinkle more salt. I used 1⅓ cup of coarse sea salt in this step. Keep adding more layers in this prescribed manner until the supply of cabbage has been exhausted.

     

    In another bowl, pour 20 cups of water and 1 cup of coarse sea salt. Stir it until the salt dissolves.

     

    Evenly pour the salt water into the cabbage bowl. Soak the cabbage in the salt water for 3 hours. Every hour, mix the cabbage (up and down), so all the cabbage can get well salted.

     

    After 3 hours, rinse the cabbage in cold water 3 times.

     

    Drain the water for about 2 hours.

     

    Wash the dried hot peppers once. Remove the stems from the peppers if they are present. Cut them in half with scissors.

     

    To make the kimchi paste: in a mixer, grind 20 dried red hot peppers, ½ cup of cooked rice, about ½ cup of fish sauce, ¼ cup of water, ½ of an onion, 14 garlic cloves, and 3 pieces of ginger. Leave out some of the fish sauce. You can add the remainder later to adjust the saltiness to your tastes. I used a little less than ½ cup of fish sauce for my kimchi.

     

    Cut 1 onion, 4 green onions, and 1 handful of garlic chives as in the picture.

     

    Pour the mixture into the big bowl, and add the rest of the ingredients for the kimchi paste: ⅔ cup of red pepper powder, 2½ Tbsp of sugar, and 1 Tbsp of sesame seeds. In this step, depending on your tastes, you can add some of the left over fish sauce you saved from the grinding mixture. Add the onion, green onion, and the garlic chives into the paste. Mix well.

     

    Add the napa cabbage.

     

    Mix the cabbage with the kimchi paste. Put the kimchi in a glass jar or container. Leave it outside (room temperature) over night, and then put it in the refrigerator. It will take several days to a week until it is properly fermented.

    1. stephfaith reblogged this from mydeliciousrecipe
    2. taewonk reblogged this from mydeliciousrecipe
    3. gikwang-social reblogged this from mydeliciousrecipe
    4. 6ftcold reblogged this from inkysoupy
    5. inkysoupy reblogged this from mydeliciousrecipe and added:
      NOW ALL OF YOU CAN STINK UP YOUR FRIDGE WITH DELICIOUS KIMCHI. >:D
    6. radiantdawn reblogged this from mydeliciousrecipe and added:
      SAVING THIS FOR LATER
    7. mydeliciousrecipe posted this
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