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Korean Kimchi
Korean Kimchi

Before you jump to Korean Kimchi recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

For the most part, people have been taught to think that “comfort” foods are terrible for the body and need to be avoided. If your comfort food is candy or junk food this holds true. Otherwise, comfort foods may be really nutritious and good for you. Some foods really do elevate your mood when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Put together a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to raise your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is called the “feel good” chemical substance and it tells your brain how you should be feeling day in and day out. The more serotonin you have, the better you will feel. Not only that but nuts, particularly, are a fantastic protein source.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to korean kimchi recipe. To make korean kimchi you only need 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Korean Kimchi:
  1. Prepare ginger
  2. Get garlic
  3. Use fish sauce
  4. Get Korean chilli flakes
  5. Get carrots
  6. You need green onions
  7. Provide daikon radish
  8. Get napa cabbage
Instructions to make Korean Kimchi:
  1. So cut the cabbage in two and cut the half in half
  2. Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour
  3. I used only half a daikon radish, cut it julienne
  4. Do the same for the carrots and chop some spring onions as well
  5. After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion)
  6. Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick
  7. Mix well until you reach a paste
  8. Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months
  9. And there you go KIMCHI

Korean Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Our easy kimchi pancake recipe is a great use of leftover kimchi and works as a hearty snack The great thing about these pancakes, known as kimchi jun in Korean, is that the dish may be served as..kimchi, but my kimchi recipe is how my grandma, my mom and most of Korean family makes If you like my Real Korean Napa Cabbage Kimchi Recipe, please share with your friends and family. Kimchi, as pickled vegetables, has a similar effect but is much more common in Korean culture. Historically, Kimchi was a common dish because it was easy to make. A tasty Korean take on a savoury pancake.

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