pickled kimchi
A practical guide to Napa Cabbage Kimchi based on a tried and tested recipe, with explanations of fermentation, cold storage and signs of spoilage.
preparationPT35Mcommand timeP4DamountAbout 3 cups
How to prepare
- 1
Wash the cabbage and prepare it in salted water according to the instructions.
- 2
Turn garlic, ginger, pepper and seasonings into paste and mix with cabbage, onion and carrot.
- 3
Place the ingredients in a clean one-liter glass without squeezing too much and leave enough space for the gas.
- 4
Ferment for 1 to 4 days at room temperature and then store in the refrigerator; The rate of fermentation changes with temperature.
Important points
- This command is summary; Follow the exact ratio of water and salt from the tested source and do not change it arbitrarily.
- Soft, slimy, moldy or foul-smelling product should be discarded without tasting.
- Food fermentation is not the same as probiotic supplementation, and the type and amount of microorganisms change in each batch.
Resources
This order is for general education. The amount of consumption and its compatibility with the medical condition, sensitivities and exercise program should be checked individually.
