Making Kimchi in 3 Steps-Quick Cabbage Kimchi

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http://www.notjustrice.com/Not_Just_Rice/Kimchi_In_3_Steps/Pages/QuickNapaCab...
Easy to follow 3 step kimchi making. Quick and Simple way to make genuine tasting kimchi every time. The Basic Sauce (recipe included) can be used to make many other varieties of kimchi. More Kimchi recipes using The Basic Sauce can be found on NotJustRice.com

Category:

Howto & Style

Tags:

• NotJustRice
• KimchiMaking
• Kimchee
• QuickSimpleKimchiRecipe
• KoreanMeals
• KoreanCooking
• TheBasicSauce
• MakingKoreanFood
• 배추김치
• HowToMakeKimchi
• ChineseCabbageKimchi
• 배추막김치

[mE94iSmE]

if we don't want to use fish sauce.. can we change it by using chicken stock??

[NotJustRice]

@mE94iSmE Thank you for visiting. You will need to use the fish sauce for the Kimchi to have the right flavors and to ferment properly.

[zeraju]

how long does kimchi last? (you know if its not being eaten)

[NotJustRice]

@zeraju It can stay in the refrigerator for quite some time but will continue to ferment. As more time passes the cabbage will turn soft and may not be very good to eat by itself. At this stage, you may want to use it to make Kimchi stew or rinse, drain, squeeze the liquid, and use to make kimchi dumplings or kimchi sauté. Please visit my website for the recipes.

[ghostofpaulrevere]

Bell pepper? Hmm interesting, I've never used that in kimchi before. I will have to try it! Great video, thanks for sharing!

[NotJustRice]

@ghostofpaulrevere There's no need to rinse the cabbage but drain the salted cabbage in a colander. Then using a palm of your hand, gently push down on top to drain as much salted liquid as possible.

[broughtup1900]

i just love you and this recipe!!

[sienawong]

no need to wash the salted cabbage?

[NotJustRice]

@ghostofpaulrevere Red Bell Pepper provides color and sweetness but does not make the sauce too spicy. Let me know how the recipe turns out or if you have any other questions.

[NotJustRice]

@mariisamu Yes you can but you may want to cut down the amount of salt. Kosher salt or coarsely ground seat salt works best (you can use a coffee grinder to grind the sea salt). Once salted and drained in a colander, push down gently on top to squeeze out as much salt water as possible before adding The Basic Sauce.