{"id":22908,"date":"2018-12-20T09:00:08","date_gmt":"2018-12-20T08:00:08","guid":{"rendered":"https:\/\/amazingy.com\/magazine\/?p=22908"},"modified":"2018-12-29T09:13:46","modified_gmt":"2018-12-29T08:13:46","slug":"kimchi-marleens-december-recipe","status":"publish","type":"post","link":"https:\/\/amazingy.com\/magazine\/kimchi-marleens-december-recipe\/","title":{"rendered":"Kimchi: Marleen&#8217;s December Recipe"},"content":{"rendered":"\r\n<h4 class=\"wp-block-heading\">Kimchi is a fermented Korean classic \u2013 a relative of sauerkraut, with bit more bite. This spicy side dish is rich in probiotics, which do loads to\u00a0<a href=\"https:\/\/amazingy.com\/magazine\/a-simple-2-step-process-to-a-healthier-gut-asap\/\" target=\"_blank\" rel=\"noreferrer noopener\">help support gut function<\/a>; this benefit coupled with the savoury flavor will be sure to make you wonder why you weren\u2019t on the kimchi bandwagon earlier (if you weren\u2019t already)!<\/h4>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">If you want to ensure you get all the freshness, quality and natural perks this fermented friend has to offer, you can just make it yourself. Our friend Marleen over at\u00a0<a href=\"https:\/\/sharelovenotsecrets.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Share Love Not Secrets<\/a>\u00a0has given us a recipe especially for you. The process is very low-maintenance; it does most of the magic on its own as it ferments \u2013 and it\u2019s easy to make double and give the extra as a culinary gift!<\/p>\r\n\r\n\r\n\r\n<h1 class=\"wp-block-heading\" style=\"text-align: center;\"><em>Kimchi (Napa cabbage)<\/em><\/h1>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\" style=\"text-align: center;\"><em>*for a 1 \u2013 1 1\/2 liter jar of kimchi<\/em><\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">What you need:<\/h3>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>large bowl<\/li>\r\n<li>strainer<\/li>\r\n<li>gloves<\/li>\r\n<li>a large jar (or a few smaller jars), totalling up to 1 \u2013 1 1\/2 liter<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>1 napa cabbage<\/li>\r\n<li>4 tbsp sea salt<\/li>\r\n<li>4 cloves garlic, grated<\/li>\r\n<li>1 tbsp ginger, grated<\/li>\r\n<li>2 tbsp fish sauce<\/li>\r\n<li>3 tbsp Korean chili<\/li>\r\n<li>1 tbsp sugar<\/li>\r\n<li>1 tbsp miso<\/li>\r\n<li>1 winter carrot, julienne.<\/li>\r\n<li>200 g radish, julienne<\/li>\r\n<li>3 scallions<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\">Directions<\/h3>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\">\r\n<li><strong>Cut the cabbages lengthwise in half, and then in quarters. Remove the core and cut the cabbage crosswise in small strips, about 1 1\/2 cm wide. Put the cabbage in the large bowl.<\/strong><\/li>\r\n<li><strong>Add the salt and massage it into the cabbage until the cabbage starts to wilt. Add water and place a heavy plate on top of the bowl, allowing the cabbage to sink into the water. Put something even heavier on top if necessary. Soak for 1 1\/2 hours.<\/strong><\/li>\r\n<li><strong>Mix the garlic, ginger, fish sauce, chili, sugar and miso in a small bowl (or in a kitchen mixer) until the mixture becomes a paste. You can also add a little more chili if you like it very spicy (3 tbsp for a milder version). Then mix the carrots, rettich and scallions into the paste, as well.<\/strong><\/li>\r\n<li><strong>Put the cabbage in a strainer and wash it thoroughly to make sure that it loses most of its saltiness.<\/strong><\/li>\r\n<li><strong>Mix the paste and the cabbage, massaging the paste into the cabbage until all of it is covered. Press the cabbage tightly into the jar(s), keeping about 1 cm of space free at the top.<\/strong><\/li>\r\n<li><strong>Store the jars in a cool &amp; dark place on a plate for 4-5 days, pressing the vegetable mix further down with a spoon each day (the perfect moment to taste the kimchi!)\u00a0<\/strong><em><strong>\u2013<\/strong><\/em><strong>\u00a0make sure you open the jar with a towel around it, otherwise the pressure in the jar might startle you.<\/strong><\/li>\r\n<li><strong>Once the kimchi is ready, it can be stored in the fridge for up to 6 months.<\/strong><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">A homemade delicacy for you to enjoy! xx<\/h2>\r\n\r\n\r\n\r\n<div class=\"wp-block-image\">\r\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"853\" height=\"1280\" class=\"wp-image-23004\" src=\"https:\/\/amazingy.com\/magazine\/wp-content\/uploads\/2018\/12\/2018_10_20_Kimchi_Amazingy_MarleenVisserPhotography\u00a9_00108-853x1280.jpg\" alt=\"Kimchi \u2014 Marleen's December Recipe #1\" srcset=\"https:\/\/mag.amazingy.com\/wp-content\/uploads\/2018\/12\/2018_10_20_Kimchi_Amazingy_MarleenVisserPhotography\u00a9_00108-853x1280.jpg 853w, https:\/\/mag.amazingy.com\/wp-content\/uploads\/2018\/12\/2018_10_20_Kimchi_Amazingy_MarleenVisserPhotography\u00a9_00108-427x640.jpg 427w, https:\/\/mag.amazingy.com\/wp-content\/uploads\/2018\/12\/2018_10_20_Kimchi_Amazingy_MarleenVisserPhotography\u00a9_00108-666x999.jpg 666w, https:\/\/mag.amazingy.com\/wp-content\/uploads\/2018\/12\/2018_10_20_Kimchi_Amazingy_MarleenVisserPhotography\u00a9_00108-800x1200.jpg 800w, https:\/\/mag.amazingy.com\/wp-content\/uploads\/2018\/12\/2018_10_20_Kimchi_Amazingy_MarleenVisserPhotography\u00a9_00108-200x300.jpg 200w, https:\/\/mag.amazingy.com\/wp-content\/uploads\/2018\/12\/2018_10_20_Kimchi_Amazingy_MarleenVisserPhotography\u00a9_00108-683x1024.jpg 683w\" sizes=\"auto, (max-width: 853px) 100vw, 853px\" \/><\/figure>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>Kimchi is a fermented Korean classic \u2013 a relative of sauerkraut, with bit more bite. This spicy side dish is<\/p>\n<p><a class=\"continue-reading\" href=\"https:\/\/amazingy.com\/magazine\/kimchi-marleens-december-recipe\/\">Continue reading&#8230;<\/a><\/p>\n","protected":false},"author":219,"featured_media":23432,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[127,3],"tags":[1941,1942,2061],"brand":[],"problems-concerns":[],"class_list":["post-22908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-organic-recipes-healthy","category-news","tag-diet","tag-food","tag-health"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kimchi \u2014 Marleen&#039;s December Recipe | Amazingy Magazine<\/title>\n<meta name=\"description\" content=\"If you want to ensure you get all the freshness, quality &amp; natural perks this fermented friend has to offer, you can just make it yourself ;)\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/amazingy.com\/magazine\/kimchi-marleens-december-recipe\/\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/amazingy.com\\\/magazine\\\/kimchi-marleens-december-recipe\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/amazingy.com\\\/magazine\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kimchi: Marleen&#8217;s December Recipe\"}]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Kimchi \u2014 Marleen's December Recipe | Amazingy Magazine","description":"If you want to ensure you get all the freshness, quality & natural perks this fermented friend has to offer, you can just make it yourself ;)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/amazingy.com\/magazine\/kimchi-marleens-december-recipe\/","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/amazingy.com\/magazine\/kimchi-marleens-december-recipe\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/amazingy.com\/magazine\/"},{"@type":"ListItem","position":2,"name":"Kimchi: Marleen&#8217;s December Recipe"}]}]}},"_links":{"self":[{"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/posts\/22908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/users\/219"}],"replies":[{"embeddable":true,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/comments?post=22908"}],"version-history":[{"count":0,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/posts\/22908\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/media\/23432"}],"wp:attachment":[{"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/media?parent=22908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/categories?post=22908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/tags?post=22908"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/brand?post=22908"},{"taxonomy":"problems-concerns","embeddable":true,"href":"https:\/\/amazingy.com\/magazine\/wp-json\/wp\/v2\/problems-concerns?post=22908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}