Easy Kimchi (No Garlic or Onions) | Kimchi for sensitive gut | Low-FODMAP | 마늘, 양파없는 저포드맵 김치 скачать в хорошем качестве

Easy Kimchi (No Garlic or Onions) | Kimchi for sensitive gut | Low-FODMAP | 마늘, 양파없는 저포드맵 김치

I am absolutely delighted to share my version of kimchi recipe with you guys who love but are not able to have kimchi because of the garlic and onions! This easy and quick kimchi, called Mak Kimchi in Korean (막김치), is my favorite among over 100 kinds of kimchi out there. First of all, it takes only about 2 hours (it’s mostly soaking time), while many other varieties need an all-day process. So this simple Mak Kimchi would be a great place to start for those who have never tried making kimchi! Second, I prefer fresh kimchi to long-fermented, especially for everyday banchan. I usually make two months’ worth of Mak Kimchi for my family of two and enjoy its freshly salty, spicy and tangy flavors. Here’re some tips for making kimchi in this video. 1. There’s the fermentation science behind kimchi, so be sure to follow the salt-soaking method. 2. I’ll be using Korean salted shrimp (seut-jeot, 새우젓) for those who like the original flavor. If it’s hard for you to get it around you, fish sauce can be substituted. 3. When it comes to the amount of spices, it totally depends on your tolerance and taste. I’ll be adding ⅔ cup of gochugaru, Korean chili pepper flakes, however, if it’s your first try, I recommend adding ½ cup, which is I find medium spicy. Since I personally like my Kimchi “new," I let the kimchi sit out at room temperature for a day and then refrigerate. The longer out there, the more fermented and funkier. If you have any questions about kimchi, please leave comments. I do hope you enjoy! IG :   / the_slow_fodmap   blog : https://www.theslowfodmap.com #kimchi #gutfriendlyrecipe #lowfodmapkimchi