Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, storeable homemade cabbage kimchi. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Storeable Homemade Cabbage Kimchi is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Storeable Homemade Cabbage Kimchi is something which I have loved my entire life.

Yepp, sorry I have been a bit MIA these weeks. Just trying to stay sane meaning keeping busy with renovations and of course Self-Care. This easy homemade kimchi recipe (created by "Maagchi") is SO GOOD!

To get started with this recipe, we have to prepare a few components. You can cook storeable homemade cabbage kimchi using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Storeable Homemade Cabbage Kimchi:

1. Prepare 800 grams-1 kg 1 cabbage
2. Get 4 liter Water
3. Get 4 tbsp Salt
4. Take 30 cm Daikon radish
5. Get 1 Chinese chives Japanese leeks
6. Make ready 6 tablespons Hot water
7. Prepare 2 tbsp Korean dashi stock granules
8. Prepare 4 tbsp Powdered red chili pepper
9. Get 3 tbsp Sugar
10. Get 2 clove Garlic
11. Prepare 3 cm Ginger
12. Prepare 2 tbsp Shio-kombu
13. Make ready 1 apple Grated apple

We wanted to preserve it in a way that would allow us to enjoy it once the harvest season had passed. This kimchi recipe was born from that desire. Kimchi is a staple in Korean dishes, and we always have a jar handy. The process of making it might seem intimidating, but it's actually straightforward.

Steps to make Storeable Homemade Cabbage Kimchi:

1. Chop the cabbage and brine in salt water (for about half a day).
2. Shred the daikon radish (use a food processor). Cut the chives and leeks into 3-4 cm long pieces. Grate the garlic, ginger, and apple.
3. Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
4. Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
5. Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi.
6. Pack it into a container and store in the refrigerator.

It's cabbage and other vegetables fermented in a spicy, garlicky brine and it's just delicious. The process of making it at home might seem intimidating. Every region in Korea has developed their unique way of making it with different ingredients. This version of cabbage Kimchee method is good for winter time when the cabbages are in good season so that Kimchee can be stored through the. A wide variety of korean cabbage kimchi options are available to you, such as part, preservation process, and packaging.

So that is going to wrap this up for this exceptional food storeable homemade cabbage kimchi recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!