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Healthy eating promotes a feeling of health and wellbeing. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy types contributes to a more healthy feeling. A piece of pizza will not have you feeling as healthy as consuming a fresh green salad. Choosing healthier food choices can be difficult when it is snack time. Finding snack foods that help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting snack food.
If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the morning. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are always better than highly processed grains included in white bread.
You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to korean kimchi recipe. You can have korean kimchi using 14 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Korean Kimchi:
- You need 2 pieces Chinese Cabbage
- You need 1/2 cup Rock Salt
- Provide 1/2 cup Glutinous Rice Flour
- Get 1/4 cup White Sugar
- You need 3 cups Water
- Get 1 cup Garlic
- Use 2 tablespoons Ginger
- Take 1 cup White Onion
- Provide 1 cup Fish Sauce
- Use 2 cups Gochugaru
- Get 4 stalks Leeks
- Prepare 1 piece Carrot
- Get 1 piece Radish
- Provide Honey (optional)
Instructions to make Korean Kimchi:
- PREPARE THE CABBAGE - - Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl.
- Add 1/2 cup salt and mix well; turn it over after 30 minutes. - repeat 2x (total of 1 hour) - - Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes.
- MAKE THE GLUTINOUS PASTE - - Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. - - When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. - - Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan.
- PREPARE THE KIMCHI SAUCE - - Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes.
- Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. - - You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer.
- MIX THE KIMCHI - - In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day.
- Best eaten after its 1st to 2nd week of fermentation.
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