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10amParticipantKimchi fermentation is a temperature-dependent process. It ripens in 1 week at 15 °C but takes only 3 days at 25 °C. Low temperature (2–6 °C) is nevertheless preferred in kimchi fermentation to prevent the production of strong acidity and overripening, as well as to extend the period of optimum taste.
10amParticipantA few weeks ago I tried to make my first kimchi at home too. There are nothing hard to do. I used the next ingredients:
1 head Napa cabbage (aka Chinese or delicate cabbage)
1/4 cup sea salt
1/4 cup gochugaru (or substitute cayenne pepper flakes)
2 tbsp fish sauce (omit for vegan)
3 tbsp minced garlic, about 5 cloves
1 tsp grated ginger, about 1 inch
1 bunch scallions, trimmed and cut into 1-inch pieces
1/2 yellow onion, chopped
1/2 Fuji or Gala apple, cut into matchsticks
1/2 Asia pear, cut into matchsticksI must say that it simple, healthy, and cheap recipe, and I recommend trying to make it at home.
10amParticipantThat looks amazing.
Thank you for this recipe and I will cook it today. I think it is so simple to cook but the taste of it great. I like that you can make it from all types of ingredients which you love.10amParticipantHello everybody!
Im a new member of the community, Alisa. Im a housewife and mom of 2 guys. I glad that I found this community and I hope that I will exchange experience of cooking with professionals and beginners.
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