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Kimchi (Easier than you think! ;) )
Kimchi (Easier than you think! ;) )

Before you jump to Kimchi (Easier than you think! ;) ) recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.

You already know that the body requires the heart to be healthy. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that working out on a regular basis and leading a healthy lifestyle both factor greatly into the overall health of your heart. However, did you know that there are a number of foods that have been proven to help you improve the health of your heart? Today, you will discover which foods are great for your heart.

Beans, unbelievably, are actually good for the health of your heart. Sure, the after-effects of ingesting beans might not be the best for your nose, but they are extremely healthy for you. It doesn’t mean, though, that just consuming beans will undo the damaging effects of eating junk foods or make your heart better by magic. What we mean is that substituting in kidney beans or edamame for the chicken on your Caesar’s salad or eating a soy burger rather than a beef hamburger is a good idea. The good news is that beans taste good–good enough that you might not miss consuming meat.

There are tons of foods that you can eat that will be good for your body. It’s true that every food discussed in this article can help your body in numerous ways. They are especially terrific, though, for making your heart healthy as it possibly can. Begin eating these health food daily. Your heart will be grateful for it!

We hope you got benefit from reading it, now let’s go back to kimchi (easier than you think! ;) ) recipe. To make kimchi (easier than you think! ;) ) you only need 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Kimchi (Easier than you think! ;) ):
  1. Take 4-5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
  2. Prepare 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  3. Prepare 5 Tablespoons kosher salt (about 10% less if you're using regular table salt)
  4. Use For the paste:
  5. You need 1/4 cup minced garlic (about 5 or 6 large cloves)
  6. Prepare 1/4 cup minced fresh ginger root (about a 2" segment, peeled)
  7. Provide 1/4-1/2 cup crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
  8. Provide 1/4 cup steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
  9. Get 1/4 cup fish sauce
  10. Take 1/4 cup sugar
  11. Take 1/4 cup water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)
Instructions to make Kimchi (Easier than you think! ;) ):
  1. In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
  4. Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
  7. People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
  8. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
  9. Enjoy! :)

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