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How to Make Kimchi!
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Kimchi: Fermented cabbage and vegetables with various Korean spices.
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Kimchi is great on Bibimbap!
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1 medium to large napa cabbage.
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Cut it in half, then into quarters and remove the core.
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Cut into 1-2 inch pieces and place in a very large bowl.
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Massage 1/4 cup of non-iodized salt into your cabbage.
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Cover your cabbage with filtered water and let it sit for 1-2 hours.
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2 Tbsp. fish sauce, 1 Tbsp. Korean red chili powder, 1.5 tsp. grated ginger & 1 Tbsp. minced garlic.
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Rinse your cabbage thoroughly. About 3 times through.
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1 cup matchstick carrots, 6-8 scallions (cut into 1-2 in. pieces), & spice paste. And 3-4 jars.
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Mix together with food-safe gloves. Pack into your jars, leaving an inch or so of room at the top.
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Let the jars ferment for 1-5 days. "Burp" your kimchi each day!
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Enjoy your kimchi for up to 6 months in the fridge!
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happy eating! hugheatswithyou.com music: https://www.bensound.com
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Red Boat Fish Sauce
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Korean Red Chili Pepper Powder
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San Francisco Salt Co. Sea Salt
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Vinyl Food Safe Gloves
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Red Boat Fish Sauce
Buy
Korean Red Chili Pepper Powder
Buy
San Francisco Salt Co. Sea Salt
Buy
Vinyl Food Safe Gloves
Buy
Fermentation Jars
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16 oz Ball Mason Jars
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Lauren Hugh
Hey I'm Lauren, follow me for tasty food & desserts too cute to eat! 📍mn || nyc
To read more about this Jumprope:
https://hugheatswithyou.com/34-fermentation-frenzy-everything-you-ever-needed-to-know-about-kimchi
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