Скачать или смотреть How to Make EASY HOMEMADE KIMCHI (step-by-step process) | Gluten-Free and Vegan

#kimchi #asianrecipe #koreanfood

I've been making this easy homemade kimchi on repeat! This is my 3rd or 4th batch...I honestly can't remember. However, what I do know is it's SO GOOD. I can't stop making it and the more you make it, the easier it gets. I will say making homemade kimchi was always terrifying to me, but after these trending videos and learning how to make it myself, I realized it's just a lot of chopping. I hope you try this! This recipe is gluten-free and vegan.

Comment down below on what recipe you would like to see next? :)
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4-5 lb Napa cabbage
1 cup sea salt
1 cup water

1 yellow or sweet onion
1 small Asian pear, peeled and rough chopped
1 small apple, peeled and rough chopped (no green apple)
3-4 garlic cloves
1 inch ginger, peeled
1/4 cup vegan fish sauce (or fish sauce)
1/4 cup apple cider vinegar or white vinegar
1/4 cup liquid allulose sweetener (I added it this time and it was so good)

1/4 cup sweet rice flour
1 1/2 cups water
1 cup gochugaru (Korean red pepper flakes)
Pour the liquid mix in the rice flour after rice flour and water mixture thickens on medium heat. Heat should be turned off after.

carrot, matchsticks
1 in. green onion

Wash cabbage thoroughly. Use 4-5 lbs Napa cabbage remove core and core cabbage leaves cut into bite size pieces. Add about 1 cup sea salt, water and mix. Set something heavy over plastic wrap and sit for 1.5 hours until the cabbage sweats. Rinse cabbage really well to remove the salty taste. Add carrots and green onion. Add half of red paste to start off with. Use gloves for this! Pack in a kimchi container or tightly sealed container pressing the kimchi down to ferment. Leave out at room temp for about 3-4 days in a cold, dark corner of the house before storing in the fridge. I leave it on the countertop in the corner. Then place in fridge.
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— PRODUCTS USED:

Vegan Fish Sauce: https://amzn.to/3Vdy6Si
Liquid Allulose Sweetener: https://amzn.to/3LcE9Sx
Sweet Rice Flour: https://amzn.to/3L6PX8Y
Gochugaru (Fine Korean Chili Powder): https://amzn.to/3oRDYVl
Kimchi Box (almost similar to mine): https://amzn.to/3oMCQ5k
Korean Course Sea Salt: https://amzn.to/41LJqrc
Beast Blender (I have it in white): https://amzn.to/3Vi2Txl

Link: nakano-knives.com/clarissaskitchen (they will give you 20% off!)
Discount code: CLARISSASKITCHEN
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TIMESTAMPS:
00:00 - Intro
00:58 - Step 1-Prepare Napa Cabbage
01:34 - Step 2-Wash Napa Cabbage
01:53 - Step 3-Remove Core
02:47 - Step 4-Salt Napa Cabbage and remove excess water
04:18 - Step 5-Chop Vegetables & Aromatics
05:55 - Nakano Knives
07:27 - Step 6-Blend Aromatics
07:48 - Step 7-Create Kimchi Marinade
08:39 - Step 8-Add Korean Red Chili Powder
09:02 - Step 9-Add Blended Liquid Aromatics
09:48 - Step 10-Add Kimchi Marinade to Napa Cabbage
09:58 - Step 11-Add Carrots and Green Onion
10:08 - Step 12-Mix Everything Together
11:04 - Taste Test
12:14 - Step 13-Put Kimchi in Container and Ferment
12:43 - Outro

Disclaimer: Product links may include affiliate links and may receive a small commission. All proceeds go back to Clarissa’s Kitchen to continue creating recipe videos for you all! ❤️

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