Kimchi is a fantastic Korean pickled cabbage. It's got a great kick, crunch, and happens to be very good for you. It is very low in calories, it helps boost metabolism, and it contains immune and digestion boosting probiotics. Unfortunately, some of the commercial kimchi in the shops can be overloaded with salt and sometimes even MSG. Here is how to make your own at home.
You should plan on making this a week ahead of time to give it time to ferment properly. Using a glass jar is preferred.
Prep Time: 25 minutes
Total Time: 3-7 days to pickle/ferment
Yield: 1 quart kimchi
Ingredients:
Steps:
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I would like to make kimchi. I have tried a couple of recipes, but haven't gotten the right one yet.
By Lynda