Kimchi I Korean Food I #Shorts I Pankaj Bhadouria
Kimchi isn’t just a burst of flavor—it’s a powerhouse of health benefits!
Rich in probiotics, vitamins, and antioxidants, it supports digestion, boosts immunity, and even promotes glowing skin. Add it to your meals for a spicy kick that your gut will thank you for!
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Recipe
Kimchi
Preparation Time: 30 min + Fermenting time
Ingredients1 medium Chinese cabbage (or regular cabbage)1/2 cup salt2 carrot (julienned)2 spring onions 2 tbsp rice flour3/4 cup water1 tbsp soy sauce (or fish sauce)7-8 garlic (grated)2” ginger (grated)1/4 cup gochugaru (Korean red pepper flakes) or soaked Kashmiri chili paste
Method:
Cut Chinese (or regular) cabbage, salt it generously, and let it sit for 1–2 hours to soften. Meanwhile, cook rice flour with 1/2 cup water to form a thick paste. Once it cools, mix in grated garlic, ginger, spring onion bulbs, soy or fish sauce, and gochugaru chili powder. And blend to a fine paste.
Wash and drain the cabbage.
Then add the paste to the drained cabbage along with julienned carrot and chopped spring onions. Mix well to coat everything evenly. Pack it all into a clean jar, leaving a little space at the top, and let it ferment at room temperature for 2–3 days.
After that, refrigerate and enjoy!
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