You’ll Be Surprised! 4 Easy Kimchi Recipes Anyone Can Make 😲✨

Did you know there are over 100 types of kimchi? Make it with Napa cabbage and it's Napa cabbage kimchi. With radish, it's radish kimchi. With cucumber, it's cucumber kimchi. Today I will show you 4 delicious kinds. Classic Napa cabbage kimchi, spicy green onion kimchi, quick and easy bok choy kimchi, and refreshing cucumber water kimchi. Let's dive in. The cabbage we are using today weighs 5 pounds. Cut the cabbage in half then split the rest with your hand. Cut it in half again and split. Cut off the bottom part. And since the inside parts are short, cut them into bite-sized pieces. For thicker stems, slice them in the middle and then cut it into bite-sized pieces. This allows the cabbage to brine quicker. Do the rest in the same way. Once all the cabbage is cut, wash it in water once. This helps the cabbage to be brined better later. In a bowl, mix 3 cups of water and 1 cup of Korean sea salt until the salt dissolves. If you don't have Korean sea salt, you can use regular fine salt, about 3 quarters cup. Place the washed cabbage in a large bowl and sprinkle a little salt water over it. Add more cabbage and sprinkle more salt water. Pour the remaining salt water over and add any undissolved salt on top and mix a little. Let it sit for about an hour, turning it over halfway through. 30 minutes later, turn it over. 30 minutes later, the cabbage should be well brined. It's better to have the stems crunchy rather than bent when eating as it won't taste too salty. Rinse the cabbage twice in water and drain well. While it's draining, let's make the kimchi seasoning. Add about a handful of chives or green onions. Today I will use chives. Slice them to an appropriate length. Here are the ingredients for the kimchi seasoning. Let's put everything into a blender. Add half a chopped onion. Use one small onion or half a large onion. Here is half of a large apple chopped. Likewise use one small apple or half a large apple. Today instead of using flour paste, I will use half a cup of rice. If making flour paste is inconvenient, you can use leftover rice from home. Add 10 cloves of garlic, a little ginger, 2 tablespoons of salted shrimp, half a cup of fish sauce, and 2 tablespoons of honey. You can use sugar instead of honey. Blend well. Pour the finely blended mixture into a bowl. Add one cup of gochugaru and mix well. I used mild gochugaru but if you don't like spicy, you can reduce the amount. Add the drained cabbage. Mix well so that the seasoning coats evenly. Even if the same ingredients and recipe are used, the taste of kimchi can vary slightly between different homes and regions and countries. This is because kimchi is a fermented food and slight variations in temperature and time during fermentation can affect its flavor. Once the seasoning is well mixed, add the sliced chives and mix gently. If you mix the chives from the beginning, they might give off an aggressive smell so it's better to add them at the end and mix gently. If you follow this recipe for a whole head of kimchi, it will taste really good. Let me try one. This kimchi is super crunchy and delicious. This mixed kimchi can be delicious right away with rice and it tastes even better after being refrigerated and ripened for a day. Fast, easy, and delicious kimchi is done. Put 1 cup of water in a pot. If you have dried kelp, add one piece to the water. This will make it much more savory. If you don't have it, you can skip this step. Bring the water to a boil. Add about 1.5 tablespoons of glutinous rice flour to a separate bowl. Add half cup of water and stir well. If you don't have glutinous rice flour, you can use regular flour. Stir well. Once the water in the pot starts boiling, remove the kelp. Add the glutinous rice flour mixture to the pot. When you add the glutinous rice flour mixture to the boiling water, it will quickly become a glutinous rice paste. Let it boil for another minute over low heat. Adding the glutinous rice paste helps with fermentation and helps the seasoning to mix evenly. This is the right thickness for the paste. Let it cool well. Here's how to prepare the green onions. Cut off the roots and cut off a little of the ends. If the outer leaves of the green onions are yellow or not fresh, remove them. Since there may be soil on the green onions, rinse them thoroughly with water 2-3 times. Drain the water from the green onions. The green onions have already been trimmed and washed. If you have trimmed and washed green onions, making pa kimchi is one of the easiest kimchi dishes to prepare. Making seasoning. Pour half cup of fish sauce into a large bowl. Add half cup of red pepper powder. Add about 3 quarters cup of glutinous rice paste. Add 2 tablespoons of honey. If you don't have honey, you can use sugar. If you have a pear or apple, grate half of it and add it. Today I will add an easy to find apple. Add a little bit of ground ginger. If you add too much ginger, it may become bitter. Since green onions have a slightly spicy taste, it's better to make the seasoning a little bit salty and sweet. First, coat the white part of the green onions with seasoning. For the leafy part, just apply a little bit of seasoning. Green onion doesn't produce much water, so you don't need to salt and drain it. When mixing, gently mix it to ensure that the seasoning is evenly distributed. When making the pa kimchi, rotate well and put it in a container. Although it may seem like there is a lot of it now, after a day, the green onions will have a shrink in the seasoning, making it look smaller. Finally, sprinkle some sesame seeds on top. This is optional. Hot to store. Leave it at room temperature for about a day and then store it in the refrigerator. If you eat pa kimchi right after making it, it can be a bit spicy. However, after it's been allowed to sit for a while and partially fermented, the spiciness will diminish. It tastes great with warm rice or grilled meat. We'll need about 2 pounds of bok choy, that's around 8 to 9 large heads. Before washing, cut off the bottom to separate the leaves. This helps get rid of the dirt or sand. If the leaves are too big, just cut them in half. Bok choy has lots of vitamins and fiber. It's good for your eyes, digestion, and immune system. And it tastes great in kimchi because it's so crisp and refreshing. Put the trimmed bok choy in a large bowl and rinse it well about 2 times. Today I'm using less than half a cup of coarse sea salt. If you use regular salt, just use a little less. In a big bowl, add a layer of bok choy and sprinkle some salt. Keep layering bok choy and salt like this. Let it sit for about an hour. Mix it once or twice during that time so everything gets brined evenly. After an hour, you will see water has come out. Now rinse the bok choy one more time and gently squeeze out the extra water. Use your hands to press it a bit, it really helps. Now let's add a bit more flavor. Slice a half an onion and cut some green onions into bite-sized pieces. Add them to the bowl. Now let's make the seasoning paste. Add 3 tablespoons of fish sauce. 1 tablespoon of salted shrimp. If you don't have it, just add 1 more tablespoon of fish sauce. 4 tablespoons of gochugaru. 1 tablespoon of minced garlic. Half a teaspoon of minced ginger. 1 tablespoon of honey or sugar. The shrimp and honey give it a nice savory and slightly sweet taste. Now mix everything together. Since this is a quick kimchi, we are not using flour paste. You don't need it here. It keeps the flavor light and fresh. Bok choy is soft so the sauce spreads easily. Once it's all mixed, put the kimchi into a container. You can sprinkle some sesame seeds on top if you like. You can eat it right away or let it sit at room temperature for half a day. Then store it in the fridge overnight. The flavors gets even better. Look at that color. So pretty. The chili paste sticks nicely and it smells amazing. Cut the cabbage into bite-sized pieces. Rinse twice then sprinkle 2 tablespoons of salt. Mix well and let it sit for 30 minutes. Don't rinse after salting. Just drain the water. That way the kimchi broth will be more flavorful. Cut cucumber in half lengthwise. Use a spoon to remove the seeds. Cut into 1-inch pieces. Pickling cucumbers are crunchier and more flavorful. Add 1 tablespoon of salt and let it sit for 10 minutes. After 10 minutes, no rinsing. Just drain the water. No rinsing. Just drain the water. Place the drained cabbage into a large container. Add the drained cucumbers on top of the cabbage. Slice the red and yellow bell peppers into bite-sized pieces. The peppers add crunch, color and mild sweetness. Add them all into the container. Cut the scallions into 1-inch lengths. In a blender, add a half onion, 2 tablespoons of cooked rice, and 2 cups of water. Blend well. Now let's season the broth. Add 1 tablespoon of minced garlic. It gives that classic kimchi flavor. Then just a half teaspoon of ginger for a little depth. Next, 1 1⁄2 tablespoons of salt. And 7 more cups of cold water. Pour 2 cups of pear juice. If fresh pears aren't in season, no worries. Store-bought pear juice works well. And if you can't find it, apple juice is a great substitute too. Want it a bit sweeter? Add 1 tablespoon of sugar. Totally optional. And the broth is ready. Strain again and pour the clear broth over the prepared vegetables. Straining keeps the broth clean and fresh looking. Leave the kimchi at room temperature for 1 day. Then move it to the fridge. After a day or two, the broth gets a cool, slightly tangy flavor. It's best enjoyed within 2 weeks while the cucumbers are still crunchy. Cool, crunchy, healthy cucumber kimchi is done. Try it with some fresh cucumbers this season. Did you like the recipe? I will see you next week. 감사합니다. 안녕히 계세요. Bye bye.