Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kimchi batch 2. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kimchi Batch 2 is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Kimchi Batch 2 is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have kimchi batch 2 using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kimchi Batch 2:
- Make ready savory cabbage
- Prepare carrot
- Take large granny smith apple
- Make ready water
- Prepare Korean gochujang paste
- Get ground ginger
- Make ready granulated onion powder
- Prepare granulated garlic powder
- Prepare water and salt 1/2 tablespoon salt to 1 cup water
Instructions to make Kimchi Batch 2:
- Remove core of the cabbage. Chop the cabbage into kinda large pieces. Separate the layers/leaves from each other so the gochujang mixture can coat all the pieces of cabbage.
- Peel and core the apple a slice into little pieces. Make the carrots into little sticks.
- Add water to a bowl. Stir in the gochujang paste, ginger, garlic, and onion powder. When you go to pour this out take some of the chopped cabbage, and put into bowl to help to get all this paste out and onto the cabbage mix.
- Put the apple, carrots, and gochujang paste in a big mixing nonreactive bowl. Massage the vegetables. I recommend using a food grade glove for this. Let rest covered for 15-20 minutes. Now put into a sterilized jar. I used a 46 ounce jar.
- Mix the salt water solution of 1/2 tablespoon salt and 1 cup hot tap water. Note if your tap water contains chlorine or fluoride use bottled water. Put a big piece of cabbage leaf on top and put the fermenting weight on top. Cover with salt water solution. Let the jar sit in a bowl to catch the overflow of liquids. Let ferment for at least 2 weeks.
So that’s going to wrap it up for this exceptional food kimchi batch 2 recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
