Learn how to make kimchi at home with this simple step-by-step guide. This Easy Fermented Kimchi recipe is loaded with spicy and tangy flavors and crunchy texture.

“I dreamed that Birdy was sick,” I said to Michael last month, waking, and waking him, in a sweaty fright in the night in our little Wellfleet rental. He murmured something soothingly, sleepingly, and I went back to sleep only to wake again with a start an hour later. Birdy was standing by our bed with the pinky cheeks and the glassy eyes. “I don’t feel so good,” she said. And she had a 101.1 fever, and then a 103.3 fever. There was a visit to the Cape Cod clinic and a strep diagnosis and a…

Geotjeori is a kimchi salad made with cabbage (baechu). It's meant to be eaten fresh without fermentation so that you enjoy it immediately.

Easy Green Cabbage Kimchi Recipe | 1 lb green cabbage, cut into bite-sized pieces2 green onions, cut into 1” long pieces...

Like all fermented foods, kimchi packs loads of gut-healthy probiotics. Give it a try in my Korean Kimchi turned Vegan recipe! Korean Kimchi turned Vegan Ingredients: - 1 Head Napa Cabbage (about 2-3 lbs) - 3-4 tbsp Ground Dry Korean Red Pepper - 1-2 tbsp Miso Paste (I use Miso Master Chickpea Miso) - 2-3 tsp Minced Garlic - 4-5 Scallions - 1/4 cup Kosher or Sea Salt (must be NON iodized!) #kimchi #healthyrecipe #recipe #recipes #recipeoftheday #easyrecipes

Naturally Fermented Korean Cabbage Certified Kosher (Parve) Imported from Korea Naturally fermented, a healthy probiotic food that is good for your digestion. All-Natural, Gluten Free, Halel

This easy-to-make Korean Cucumber Kimchi is a perfect blend of crunch, spice, and tang. Ready in just 30 minutes, it's a refreshing side dish that pairs well with grilled meats, rice bowls, or even as a spicy snack. No long fermentation required – just simple ingredients and big flavor!

Vegan Napa Cabbage Kimchi

Green cabbage kimchi is a fantastic alternative to classic napa cabbage kimchi. It's easy to make, affordable, and absolutely delicious.

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.