Super Easy Kimchi (한글 설명은 더 아래에)

- Ingredients

For 1 kilogram Chinese Cabbage (2.2lb)
Sea Salt 1/2 cup / 125ml (coarse, use less in case of table salt)
Salt cabbage for 30 mins, rinse 3 times, and drain for 30 mins
*mix salt and cabbage well and mix again in the middle for a better result
*don't skip draining for a better result but you may squeeze out the excess water in case you are in a hurry

Paste
onion (half of small size onion) 80g
garlic (half bulb, 6 pcs) 30g
ginger (bean sized pc) 3g
bap (cooked rice) 30g 2 tablespoon (1 regular spoon)
fish sauce 1/4 cup/ 60ml/ 66g
korean chili flakes 1/4 cup/ 60nl/ 35g

Mix salted cabbage, paste, and green onion (3 pcs/ 60g)
* no sugar needed but in case you want it add 1 tablespoon for my paste(fermentation quickens)

- Process of fermentation (at room temperature)
right after you make kimchi: you can eat but some parts bland and some parts salty
6-12 hrs: not fermented yet but you enjoy fresh kimchi (geotjeori)
24-48 hrs: kimchi get more sour every hour (sour taste means it has probiotics)
up to 3 days: keep it refrigerated whenever you like the taste, it will make the fermentation slow down.

*fermentation get quicker in hot weather and slower in cold weather
*also quickens when kimchi is less salty and slows in the opposite case (same with spices)

- Fish sauce and chili flakes
The fish sauce I used in this video is anchovies and salt only Korean product but you can use any other product. I sometimes use local fish sauce with many different kinds of seafood and never fail.
The chili flakes I used in this video is homemade Korean one. So you may adjust your recipes accordingly.

- Please make it salty enough!
Kimchi is preserved food and Koreans used to keep it when there was no refrigerator. Too much salt is not good for your health but kimchi has to have enough salt to be preserved. Right after you make it, it has to be a little salty but as time goes by it will be less salty and sour. If you make kimchi too bland, it will decay not fermented.

Hi, I'm Sora Joanna, I want to share my SUPER EASY KOREAN RECIPES. Thanks for visiting my channel. Please SUBSCRIBE, LIKE and COMMENT ❤️. God bless you all.

Please note that I'm using international measurements. My cup is 250ml, tablespoon 15ml, and teaspoon 5ml. Check your cooking gadgets, please.

Happy cooking and happy life. koreancookingeasy@gmail.com
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I'm not promoting any products. The reason why I show you the products I'm using is... I want to point out if you use other brands you might adjust the ratio a little bit. And also the reason why I made the recipe a very small amount is... when you try a new recipe, please make it a very small amount and then make an adjustment then you decide your final recipe. That's what I do too.
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초간단 김치

- 재료

배추 1킬로그램(2.2파운드)
천일염 1//2컵 (125ml)
30분 절이고 세번 씻고 30분 물 빼줌
*절이는 중간에 다시 잘 섞어주면 더 좋아요
*30분 물 빼는 것 꼭 지켜주시는데 급하시면 손으로 물을 짜셔도 되긴 합니다.

- 양념
양파 (작은 것 반개, 80그램)
마늘 (반송이, 6쪽 30그램)
생강 (콩 한쪽 사이즈, 3그램)
밥 1밥숫가락 (2큰술, 30그램)
액젓 (1/4컵 60밀리 66그램 멸치액젓)
김치고춧가루 (1/4컵 60밀리 35그램)

절인 배추와 양념 그리고 파(3줄기, 60그램) 썰어 넣고 잘 버무리면 완성

*설탕은 넣지 않았으나 원하면 1큰술 넣으세요 (설탕을 넣으면 숙성이 빠릅니다)

- 김치 숙성 과정 (실온)
버무리자마자는 양념이 골고루 배이지 않아요.
6-12시간: 양념이 잘 퍼져 생김치(겉절이)로 즐깁니다.
24-48시간: 매 시간 조금씩 시어지면서 숙성이 됩니다
3일까지: 원하는 맛이 되면 냉장 보관하고 드시면 됩니다.

*계절에 따라 숙성 시간이 달라질 수 있습니다.

- 주의사항
처음 버무리면 적당히 짜야 합니다. 김치는 저장 음식이라는 점을 잊지 마세요. 너무 싱겁게 만들면 발효가 아니라 썩을 수 있습니다. 처음 짠 맛은 신맛이 올라오면서 없어지니 기억하세요.

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