Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kimchi. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Kimchi is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Kimchi is something which I’ve loved my whole life. They are nice and they look wonderful.

Ponytail Kimchi (Chonggak kimchi: 총각김치). Огуречный кимчи (oisobagi kimchi) и суп из редьки с говядиной. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented.

To get started with this particular recipe, we must prepare a few ingredients. You can cook kimchi using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Kimchi:

1. Get Salting the cabbage:
2. Take 3 Chinese cabbages, each cut into half and then into quarters
3. Get 2-3 cups coarse sea salt
4. Make ready Water for rinsing Chinese cabbage
5. Prepare Kimchi paste:
6. Make ready 1 brown onion, cut into quarters
7. Make ready 5-6 whole cloves garlic (use more or less depending on preference)
8. Take 1-2 slices ginger (add more or less depending on preference)
9. Make ready 2-3 Chinese pear (or use sweet and juicy gala or fuji apples), peeled and cut into chunks
10. Take 2-3 tablespoons honey or sugar (use more or less depending in preference)
11. Get 1/4 cup fish sauce (use more or less depending on preference)
12. Prepare 1/4 cup Korean chilli flakes (these flakes are finer, use more or less depending on preference)
13. Make ready 3 tablespoons Gochujang Hot Pepper Paste (use more or less depending on preference)
14. Get 1/4 cup water (may need to add more water)
15. Prepare 4 spring onions finely sliced (to be added into paste at the end)

Kimchi is a traditional Korean side dish made from salted and fermented vegetables (most often There are hundreds of varieties of kimchi available, but the one that Americans are most familiar with. Отмена.. This kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. See more ideas about Kimchi recipe, Kimchi, Maangchi. How to make Kimchi-bokkeumbap (or kimchi bokkeumbap, kimchi bok eum bap, kimchi bokkeum bap, gimchi bokkeumbap), Kimchi fried.

Steps to make Kimchi:

1. For the cabbage, salting is the first process. Wash the cabbage, cut the cabbage in half and then each half into half again. Sprinkle coarse sea salt between the leaves of each cabbage starting from the bottom of the leaves where the stem is and working towards the top.
2. Place salted cabbage in a large container with a lid and leave for 4 hours. Then turn the cabbage over and leave them for another 4 hours or over night. The cabbage are ready to be washed when you can bend the cabbage leaves without them snapping. Rinse the cabbage leaves a few times to wash of the salt properly and thoroughly.
3. Thoroughly wash the cabbage in water about 3-4 times. Tip: each time the cabbage is washed it should be with fresh water. Tear a tiny piece of the cabbage leave to taste how salty it is. If the cabbage still taste salt wash a few more times to get rid of the remaining salt.
4. Drain the cabbage using a colander and leave for an hour or so to get rid of any excess water on the leaves. In the meantime chop the spring onion sideways and place in a large mixing bowl and set aside.
5. In a blender or food processor place the garlic cloves, onion, ginger, pear and blend together. Tip: If it does not blend add a tiny bit of water to start the process. Once ingredients are blended, it should be a smooth paste like consistency.
6. Now add chilli flakes and fish sauce, honey, red pepper paste and water. Mix again until the paste now looks red. Give it a taste and adjust if needed (add more honey if you prefer it sweeter, chilli flakes or red pepper paste to make it hotter or fish sauce for saltiness etc). Tip: the paste should be a nice consistency so it's spreadable. Paste should not be too thick or thin (runny).
7. Pour the paste into the large mixing bowl with the finely cut spring onions. Mix everything well together and ensure everything is evenly distributed and coated.
8. Now it is time to coat each individual cabbage leaves with the paste. Tip: best for this part to wear some rubber gloves and an apron when applying paste as it stains and can get messy. On a large baking tray place a quarter cabbage quarter onto the tray and apply the paste mix in between each of the individual leaves. Generously applying the paste on each of the leaves.
9. Once it has been coated well place the that cabbage quarter into the large container or special kimchi boxes (that allow no air to escape). Or if making smaller portions cut the cabbage quarter across into two halves to fit better into the jar(s).
10. Repeat the process until there are no more cabbage quarters and leave left to be pasted. Once the jars or containers are full, cover the top with cling film (to prevent air escaping which allows it to ferment better) and place the lid on top of the containers or close the jars.
11. Leave the kimchi at room temperature in a cool place away from sunlight and heat. The fermentation process should begin 2 days later. Once it starts to ferment, bubbles will also appear (the bubble gives the taste of tanginess due to it making its own vinegar). Tip: It is ready in about a week and do not be tempted to open the jars or containers before then. Best not to open the kimchi before the week as it will affect the fermentation process.
12. After the week is up the kimchi is ready to eat. To eat the kimchi for serving, take one quarter out of the container. Cut once down the middle lengthwise. Then cut across both halves a few times for bite size pieces. Or if using the kimchi from the jar place the kimchi does not need to be cut. Tip: The cabbage end is not served.
13. Tip: Kimchi kept at room temperature, lasts 1 week after opening. In the fridge it stays fresh much longer and can be kept between 3 to 6 month as it continues to ferment, this can lead to a more sour taste. Fridge the kimchi after opening as warmer temperatures can spoil it quicker. Place kimchi on a serving plate. Eat and serve as a side dish with a bowl of steamed rice and other accompaniments. Or can even be eaten as a snack or make into a stew and soup.

See more ideas about Kimchi recipe, Kimchi, Maangchi. How to make Kimchi-bokkeumbap (or kimchi bokkeumbap, kimchi bok eum bap, kimchi bokkeum bap, gimchi bokkeumbap), Kimchi fried. Asya mutfağının meşhur lezzetlerinden kimchi, acı ve turşu sevenlerin gözdesi olmaya geliyor! Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Kimchi is a spicy side dish made from fermented vegetables and Korean red pepper, and is loaded with potential health benefits.

Living Greener for Better Health By Consuming Superfoods

One of the strongest points of green living is to slow down and revel in life. It is possible to attain this, even in this fast-paced world we are in. We must return to a lifestyle that prevents disease before we have to get it treated. Unfortunately, just about people don’t trouble themselves about their health because they think they can take a pill to fix the problem later on. We’re bombarded with ads for magic pills that are claimed to fix any problem instantly. Yes, you may get better by taking a pill but not if you keep on doing the same old unhealthy habits. Unlike purchasing a new car, you won’t be able to exchange your exhausted body for a new one. You should take care of yourself while you can do so. Your body cannot work properly if it doesn’t get adequate nutrition.

Do you eat because food is available and you love what they taste or do you opt for nutritious foods? Do you usually eat junk food and a good deal of fried foods from fast food restaurants? Consuming sugar and starches, as well as fatty foods, is there any wonder why new diseases are being discovered all of the time? There is an epidemic of obesity, diabetes, high blood pressure, and several others, perhaps induced by the foods that are eaten. Individuals are becoming increasingly concerned about their health, and eating better, because they are tired of feeling poorly. Lots of nutritious food are now being sold at your local health food store or farmer’s market.

In all probability, your local grocery store nowadays has an organic food aisle. There you will be able to see what science has termed superfoods. Superfoods is the name given to 14 specific foods that can delay or reverse certain serious illnesses. Consuming these foods will make your mental awareness and abilities better. Once you trade in the junk food for these super foods, you will be surprised at how healthy you will soon feel. Giving your body the nutrition it requires will enable it to work well. In this case, the immune system will be able to fight off any malady.

Your daily diet have to have at least some of these super foods. First off, beans are excellent, and berries, particularly blueberries. Things that are green, such as broccoli, spinach, and green tea. Whole grains, and oats, plus an assortment of nuts, primarily walnuts. Make sure you eat proteins such as soya, yogurt, salmon, and turkey, as well as orange fruits and vegetables like oranges, pumpkins, and tomatoes. Making these foods a usual part of your diet will eliminate your problems with gaining weight.

Green living gives you a great eating plan, with all of the appropriate ingredients for better health. Your immune system will be much improved, and your body can potentially become disease free. You can look forward to a healthy future by modifying your food choices now.