KIMCHI RECIPE- How To Make Kimchi (FAST AND EASY)Scroll down the description to see the recipe and ingredients.Weve got you covered with all the ingredients you need from amazonAnchovy fish sauce: http://amzn.to/2BF3GlBKorean grounded Hot Red Pepper Powder: http://amzn.to/2BtndmDKorean radish: http://amzn.to/2zjPFruReady kimchi: http://amzn.to/2BbzbnV Korean Cookbooks: http://amzn.to/2ySB1UHKorean food playlisthttps://www.youtube.com/watch?v=1hz8zQ_r2vY&list=PLmjDTeHzF6u96mcYN39g1_kamy76g3GslDownload our FREE smoothies book from here: https://goo.gl/34kJKa Visit our Blog for more mouth-watering recipes: http://www.mouth-wateringrecipes.meLike us on Facebook: https://www.facebook.com/Mouth-watering-Recipes-358542147922730Follow us on instagram: https://www.instagram.com/mouth_wateringrecipes/Follow us on twitter: https://twitter.com/mouthwateringre Follow us on Google+: https://plus.google.com/+MouthwateringRecipes1Follow us on pinterest: https://www.pinterest.com/mouthwateringre/pins/subscribe on YouTube https://www.youtube.com/channel/UC8Xqw59dJT5cwRnYiFmC1nA?view_as=subscriberWELCOME TO THE ART OF COOKINGToday were gonna make togetherKimchiKimchi is the most popular korean side dish and maybe the most popular side dish in the whole world these days! i hope you really try it and enjoy it ;) p.s: it's hoooooot :D The ingredients1. 3 tablespoons plus 1 teaspoon sea salt2. 1 medium carrot, cut like french fries3. 6 cups water4. 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares5. 6 scallions, cut into 2-inch lengths, then slivered6. 1/2 tablespoons minced fresh ginger7. 1 cup of minced garlic8. 3 tablespoons of brine shrimp sauce or anchovy fish sauce which is available in Korean specialty stores. This can be missed out if you would like a vegetarian Kimchi.9. 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)10. 1 cup of shredded Korean radish11. 1 teaspoon sugarThe procedures1. Dissolve the 3 tablespoons salt in the water.2. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.3. Weigh the cabbage down with a plate. Let the cabbage stand for 12 hours.4. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68 F, for 3 to 6 days,until the kimchi is as sour as you like.5. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.6. and after that you can take it out of your fridge any time and stat enjoying its delicious hot taste ;) http://youtu.be/30wtkpz-BS4