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Before you jump to Korean Kimchi recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to resolve the problems of the environment. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good starting point saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Environmentally friendly living just isn’t that hard. Largely, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to korean kimchi recipe. You can cook korean kimchi using 8 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Korean Kimchi:

1. You need of ginger.
2. You need of garlic.
3. You need of fish sauce.
4. Get of Korean chilli flakes.
5. Get of carrots.
6. Provide of green onions.
7. You need of daikon radish.
8. Prepare of napa cabbage.

Steps to make Korean Kimchi:

1. So cut the cabbage in two and cut the half in half.
2. Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour.
3. I used only half a daikon radish, cut it julienne.
4. Do the same for the carrots and chop some spring onions as well.
5. After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion).
6. Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick.
7. Mix well until you reach a paste.
8. Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months.
9. And there you go KIMCHI.

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