One terrific feature of going green is deciding to take life easier and enjoy yourself along the way. In spite of the fast pace of our modern world, you can achieve this. We should take a step back and fix diseases before they develop. The majority of individuals think nothing of mistreating their bodies now and fixing them with a pill later. No matter where you look, you read about some magic pill that will immediately fix your latest problem. Of course, you may get better by taking a pill but not if you continue the same old bad habits. As soon as your body wears out, you won’t be able to trade it in for a new one, like your car. You must look after yourself while you can. Your body cannot work correctly if it fails to get proper nutrition.

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, kimchi. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Ponytail Kimchi (Chonggak kimchi: 총각김치). Огуречный кимчи (oisobagi kimchi) и суп из редьки с говядиной. Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented.

Kimchi is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Kimchi is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook kimchi using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Kimchi:

1. Prepare Salting the cabbage:
2. Prepare 3 Chinese cabbages, each cut into half and then into quarters
3. Take 2-3 cups coarse sea salt
4. Get Water for rinsing Chinese cabbage
5. Take Kimchi paste:
6. Get 1 brown onion, cut into quarters
7. Prepare 5-6 whole cloves garlic (use more or less depending on preference)
8. Take 1-2 slices ginger (add more or less depending on preference)
9. Make ready 2-3 Chinese pear (or use sweet and juicy gala or fuji apples), peeled and cut into chunks
10. Prepare 2-3 tablespoons honey or sugar (use more or less depending in preference)
11. Get 1/4 cup fish sauce (use more or less depending on preference)
12. Get 1/4 cup Korean chilli flakes (these flakes are finer, use more or less depending on preference)
13. Make ready 3 tablespoons Gochujang Hot Pepper Paste (use more or less depending on preference)
14. Get 1/4 cup water (may need to add more water)
15. Get 4 spring onions finely sliced (to be added into paste at the end)

Kimchi is a traditional Korean side dish made from salted and fermented vegetables (most often There are hundreds of varieties of kimchi available, but the one that Americans are most familiar with. Отмена.. This kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. See more ideas about Kimchi recipe, Kimchi, Maangchi. How to make Kimchi-bokkeumbap (or kimchi bokkeumbap, kimchi bok eum bap, kimchi bokkeum bap, gimchi bokkeumbap), Kimchi fried.

Steps to make Kimchi:

1. For the cabbage, salting is the first process. Wash the cabbage, cut the cabbage in half and then each half into half again. Sprinkle coarse sea salt between the leaves of each cabbage starting from the bottom of the leaves where the stem is and working towards the top.
2. Place salted cabbage in a large container with a lid and leave for 4 hours. Then turn the cabbage over and leave them for another 4 hours or over night. The cabbage are ready to be washed when you can bend the cabbage leaves without them snapping. Rinse the cabbage leaves a few times to wash of the salt properly and thoroughly.
3. Thoroughly wash the cabbage in water about 3-4 times. Tip: each time the cabbage is washed it should be with fresh water. Tear a tiny piece of the cabbage leave to taste how salty it is. If the cabbage still taste salt wash a few more times to get rid of the remaining salt.
4. Drain the cabbage using a colander and leave for an hour or so to get rid of any excess water on the leaves. In the meantime chop the spring onion sideways and place in a large mixing bowl and set aside.
5. In a blender or food processor place the garlic cloves, onion, ginger, pear and blend together. Tip: If it does not blend add a tiny bit of water to start the process. Once ingredients are blended, it should be a smooth paste like consistency.
6. Now add chilli flakes and fish sauce, honey, red pepper paste and water. Mix again until the paste now looks red. Give it a taste and adjust if needed (add more honey if you prefer it sweeter, chilli flakes or red pepper paste to make it hotter or fish sauce for saltiness etc). Tip: the paste should be a nice consistency so it's spreadable. Paste should not be too thick or thin (runny).
7. Pour the paste into the large mixing bowl with the finely cut spring onions. Mix everything well together and ensure everything is evenly distributed and coated.
8. Now it is time to coat each individual cabbage leaves with the paste. Tip: best for this part to wear some rubber gloves and an apron when applying paste as it stains and can get messy. On a large baking tray place a quarter cabbage quarter onto the tray and apply the paste mix in between each of the individual leaves. Generously applying the paste on each of the leaves.
9. Once it has been coated well place the that cabbage quarter into the large container or special kimchi boxes (that allow no air to escape). Or if making smaller portions cut the cabbage quarter across into two halves to fit better into the jar(s).
10. Repeat the process until there are no more cabbage quarters and leave left to be pasted. Once the jars or containers are full, cover the top with cling film (to prevent air escaping which allows it to ferment better) and place the lid on top of the containers or close the jars.
11. Leave the kimchi at room temperature in a cool place away from sunlight and heat. The fermentation process should begin 2 days later. Once it starts to ferment, bubbles will also appear (the bubble gives the taste of tanginess due to it making its own vinegar). Tip: It is ready in about a week and do not be tempted to open the jars or containers before then. Best not to open the kimchi before the week as it will affect the fermentation process.
12. After the week is up the kimchi is ready to eat. To eat the kimchi for serving, take one quarter out of the container. Cut once down the middle lengthwise. Then cut across both halves a few times for bite size pieces. Or if using the kimchi from the jar place the kimchi does not need to be cut. Tip: The cabbage end is not served.
13. Tip: Kimchi kept at room temperature, lasts 1 week after opening. In the fridge it stays fresh much longer and can be kept between 3 to 6 month as it continues to ferment, this can lead to a more sour taste. Fridge the kimchi after opening as warmer temperatures can spoil it quicker. Place kimchi on a serving plate. Eat and serve as a side dish with a bowl of steamed rice and other accompaniments. Or can even be eaten as a snack or make into a stew and soup.

See more ideas about Kimchi recipe, Kimchi, Maangchi. How to make Kimchi-bokkeumbap (or kimchi bokkeumbap, kimchi bok eum bap, kimchi bokkeum bap, gimchi bokkeumbap), Kimchi fried. Asya mutfağının meşhur lezzetlerinden kimchi, acı ve turşu sevenlerin gözdesi olmaya geliyor! Kimchi is a traditional Korean dish and is a major staple in Korean cuisine. Kimchi is a spicy side dish made from fermented vegetables and Korean red pepper, and is loaded with potential health benefits.

Living Greener for Good Health By Consuming Superfoods

When you put food into your mouth, do you pay attention to the nutritional value or only eat whatever tastes good at the time? Do you regularly eat junk food and a lot of fried foods from fast food restaurants? With all of the sugar-laden starchy and fatty food that virtually all people eat, it’s not surprising that new diseases are discovered on a regular basis. More and more folks are developing diabetes, high blood pressure, and other diseases because of the foods they eat. Many people are at last realizing the importance of their food choices and are becoming more concerned about their health. Lots of healthy food are now found at your local health food store or farmer’s market.

These days, you can find an organic food area in just about all grocery stores. In this aisle, you’ll be able to find superfoods. “Superfoods” refers to 14 foods that have been proven to delay or reverse certain illnesses. By ingesting these foods, your body will become healthier. Once you replace the junk food with the superfoods, you will observe an astonishing increase in how healthy you feel. By getting the right nutrition, your body will run the way it is supposed to run. As a result, the immune system can fight off any illness.

Your daily diet must include at least a few of these super foods. Foods such as beans and berries are excellent. Then, add several veggies such as broccoli, spinach, or green tea. Walnuts and whole grains are a few other foods to include. Additionally, you may wish to eat salmon, turkey, yogurt, soybean, tomatoes, oranges, and pumpkins. When you consume these superfoods regularly, you should get rid of any problems with gaining weight.

Green living offers you a good diet plan, with all of the good ingredients for better health. You will find that your immune system becomes better and your body will be able to ward off disease. Prepare for a great future by making positive changes to your eating habits now.

So that is going to wrap it up with this exceptional food kimchi recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!