Kimchi Batch 2 Recipe ❤😋

To Get Perfect Kimchi Batch 2, we use 9 Ingredients And 5 Steps

How To Serve Kimchi Batch 2

Kimchi Batch 2 We can cook Kimchi Batch 2 by using 9 ingredients and 5 steps. Here is how you achieve Kimchi Batch 2.

Ingredients of Kimchi Batch 2

  1. Prepare 6 cups of savory cabbage.
  2. Prepare 1 cup of carrot.
  3. You need to prepare 1 of large granny smith apple.
  4. You need to prepare 1/3 cup of water.
  5. Prepare 2/3 cup of Korean gochujang paste.
  6. Prepare 1/2 teaspoon of ground ginger.
  7. Prepare 1 teaspoon of granulated onion powder.
  8. You need to prepare 1 teaspoon of granulated garlic powder.
  9. Prepare As needed of water and salt 1/2 tablespoon salt to 1 cup water.

Kimchi Batch 2 step by step

  1. 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..
  2. Peel and core the apple a slice into little pieces. Make the carrots into little sticks..
  3. 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..
  4. 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..
  5. 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..

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