How to Make Kimchi

Spicy Korean kimchi is flavorful, super-healthy, and easy to make at home. Kimchi is Korea's national dish, and is a staple at many Korean restaurants. If you want to whip up a batch of this pickled cabbage treat yourself, Read this guide to learn how to make kimchi.

Kimchi's roots go back to ancient times, and written references to the food go back as far as 3,000 years. The flavors and ingredients have evolved over the centuries, such as the addition of chili pepper after the 16th century.

Kimchi has the distinctive honor of being named one of Health Magazine's top five "World's Healthiest Foods." In addition to being high in fiber and low in calories, it is packed with vitamins C and A, calcium, iron, and even probiotics. http://en.wikipedia.org/wiki/Kimchi#Nutrition_and_health
Kimchee is simple to prepare at home, and you can make it as sweet or as spicy as you desire.

How to Make Kimchi Fried Rice

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Korean Food: Fried Kimchi Rice ( )

source: www.youtube.com

In this video, you can watch step-by-step instructions on how to make kimchi fried rice. This is an excellent recipe for those who have extra kimchi that they aren't sure how to use. It is also a good way to present kimchi to those who might find the flavor too strong by itself.

Step 1: What You Need to Make Kimchi

2 pounds of Napa cabbage, sliced coarsely
1 small bunch green onions, sliced
1/4 cup kosher salt
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons fish sauce
2 tablespoons ground, dried chili (Korean or Mexican varieties will work)
1 teaspoon sugar
6 cups of water
A large bowl
A medium bowl
A strainer
A 2-quart jar with lid

Step 2: How to Make the Kimchi

In a large bowl, dissolve the salt into the water
Add cabbage, and cover with a plate to push the cabbage down
Soak for 10-12 hours
Drain the cabbage, and reserve the saltwater it was soaking in
Mix together all other ingredients in a medium bowl
Add the mixture to the cabbage, and mix
Stuff the cabbage mixture into your 2-quart jar
Fill with reserved saltwater
Cover and allow to ferment at cool room temperature for 2 to 3 days
Store in refrigerator for up to 3 months

Step 3: Variations

For a spicier kimchee, increase the amount of chili. If you prefer a sweeter taste, add more sugar. You may also experiment by adding additional vegetables for variations in flavor and texture. Daikon radishes, romaine lettuce, or carrots will go very well with your kimchee.