Easy kimchi making

kimchi is a hot food trend right now Kimchi is traditionally made with cabbage spiced up with garlic ginger and shrimp paste Its full of flavour but whats more its good for you too The cabbage is mixed with salt which starts off the lactofermentation process where naturallyoccuring bacteria convert the vegetable sugars into lactic acid a natural preservative And as beneficial bacteria thrive eating it aids digestion Its so easy to make your own and you can adjust the ingredients to suit your own tastes learn how to get your favourite food in this app and keep your favourite food tutorials bookmarked starting with the basics first remove the stalks from the cabbage then chop it into 4cm pieces and place in a large bowl Sprinkle over the salt and massage it in with your hands Cover the cabbage with cold water and sit a plate on top to keep the veg submerged Set aside for 2 hours Tip the cabbage into a colander rinse it thoroughly under cold water then leave to drain for 30 minutesPlace the garlic ginger and sugar in a food processor and blitz to a smooth paste Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined Put the daikon and spring onions into a large bowl Squeeze out any excess water from the cabbage then add it to the bowl along with the gochugaru paste Wearing disposable gloves use your hands to mix it all together thoroughly Spoon the kimchi into a large kilner jar and press it down so the juices rise leaving a gap at the top then close and seal the lid Leave the kimchi to ferment at room temperature for 25 days Place the jar on a plate to catch any brine that might bubble over Check the kimchi every day letting out some gas and pressing the vegetables down into the brine When the kimchi tastes delicious transfer the jar to the fridge This will keep for up to three monthsPer 50g serving 13 cals 07g fat 0g sat fats 11g protein 19g carbs 16g sugarsdo you want your favourite food download this application now and get what you want here worth to try and you will like itplease enjoy this and give us any feedback