How to Use Canned Kimchi
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How to use canned kimchi

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Yesterday y’all went crazy for my kimchi recipe & im not here to disappoint. 😉 Plus, so many had issues when making their own - I’ve been making kimchi for years and I’ve learned using the wrong salt can totally ruin your kimchi. Iodized salt messes with fermentation, but course sea salt will you give the best crunch & flavor. Comment ‘kimchi’ and I’ll send you my recipe! #harvest #ferment #fermenting #fermentation #kimchi #fromscratch #preserving #garden #gardenharvest #inthekitchen
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White Kimchi Recipe 🥬🥕🧄🫚🧅⁠ ⁠ In Korea, there are as many different styles of kimchi as there are families to make them! The spicy red kimchi may be the most well known, but non-spicy versions like this one are also much loved. 🙌⁠ ⁠ 🥬 Kimchi has its own unique method of preparation, adapted for napa cabbages that are more watery and less sweet than green cabbages. A pre-salting step is employed to wilt the cabbages and remove some of the excess water so that the final kimchi will not be too ru...
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This contains an image of: Korean kimchi pancakes 🥬
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2hr 15min · 1 serving Ingredients • 4 lbs/2 kg (about 1 medium-large head) Chinese (Napa) cabbage • 1 lb/ ½ kg Korean radish, daikon or other radish • 3 oz./100 grams Asian pear (about 1 small or ½ medium fruit) • 1 carrot or small beet root, about 50 grams/2 oz. • 30 grams (1/2 cup/125 ml) fresh mushrooms, chopped, any variety • 40 g garlic cloves, about 4-6 cloves • 30 grams (3-inch/13cm) fresh ginger root • 4 green onions • 1 Tbsp./15 ml tamari (gluten-free) or regular soy sauce • 6 Tbsp./120 grams/90 ml fine sea salt or kosher salt • 2 quarts/liters filtered water
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