Cabbage recipe

3M views · 26K reactions | These Roasted Cheesy Cabbage Steaks make the most delicious side dish and you’ll LOVE how easy they are to make. It’s a dish that feels fancy but is super simple! Ingredients ▢1 medium green cabbage sliced into 3/4 inch “steaks” ▢2 tablespoons of olive oil ▢salt and pepper to taste ▢¼ teaspoon of paprika ▢½ teaspoon of garlic powder ▢¼ teaspoon of onion powder ▢1 teaspoon of Italian seasoning ▢¾ cup of shredded Parmesan divided ▢3/4- 1 cup of mozzarella cheese shredded (I used about 3/4 cup but use more if you want them extra cheesy) ▢Fresh herbs for serving Instructions 1. Pre-heat the oven to 425 degrees F. Arrange the cabbage steaks on a baking sheet that’s lightly sprayed with cooking oil. 2. In a small bowl, mix together the olive oil, salt and pepper, paprika, garlic powder, onion powder, Italian seasoning, and 1/4 cup of the parmesan. Drizzle the mixture evenly on he cabbage and spread it so that it covers the tops. I used a pastry brush to make it a little easier. 3. Roast the cabbage for 22 minutes. Sprinkle on the remaining parmesan cheese as well as the mozzarella and put them back in the oven to broil until the cheese is fully melted and just beginning to bubble. Every broiled is different but mine took about 5 minutes. Watch is carefully so it doesn’t burn! 4. Serve with fresh herbs and ENJOY! | Food With Feeling

1.7K views · 48K reactions | Low Carb Cabbage Bread Sandwich?!? 🥬🥪 Cabbage Bread Recipe: 150g finely shredded cabbage 1 egg Salt & pepper to taste IB: @don__cabbage Thank you @djunacitrin for sharing this recipe! It’s so good!!! #cabbagebread #lowcarbbread #cabbage #cabbagerecipe #viralrecipe #fyp #howdoesthiswork #ketobreadrecipes | Lolita Carrico | watchlolita · Original audio

2.3M views · 27K reactions | Trending stir-fried cabbage with eggs recipe in China. Do you want to try? #recipe #cooking #chinesefood #cabbage #egg #vegetables | foodiechina888

1.2M views · 26K reactions | Nonna's Easy Cabbage Recipe! #recipe #cooking #easy #simple #delicious #nonna #italian #grandparents #cabbage #healthy #oldschool #food #foodie #reels #reel | The Real Spicy Nonna

2.9M views · 5.2K reactions | SAVE this easy HIGH PROTEIN, GLUTEN FREE stuffed cabbage for an easy weeknight meal! Yes, the kids ate it and loved it. Ingredients: 1 head green cabbage 1½ lbs ground turkey (85/15) 1 tsp salt ¾ tsp paprika 1½ tbsp jarred Calabrian chili pepper 1 onion minced 1 carrot minced 1 celery stalk minced 3 tbsp parsley 1 egg 1 cup quinoa ⅓ cup grated parm 3 cups sauce 3 tbsp balsamic reduction -Wrap the cabbage in plastic wrap and place in the freezer overnight or until frozen solid. Remove from freezer, place in a bowl and allow to thaw. You can also use the defrost function on your microwave to quickly thaw the cabbage. -To a bowl add all the remaining ingredients except for the grated parm, sauce and the balsamic reduction. Mix well. -Preheat oven to 375F -Carefully peel 10 leaves from the thawed cabbage. Add a meatball sized portion of the raw meat mixture to each leaf and wrap as shown. -Add the sauce to a 10 inch skillet and nestle the cabbage bundles in the sauce. Cook for 30 minutes, remove from oven, top with grated parm and return to oven to cook for 20 minutes more. -Finish with balsamic reduction and enjoy! #easyrecipe #glutenfree #highprotein #lowcarbrecipes #highproteinrecipes #glutenfreerecipes #cookingvideo | Ereka Vetrini

My German nana taught me this and it's stayed with us since!

Cabbage tastes better than meat ❗️ No flour, no oven ❗️ Easy cabbage recipe ❗️ | You don't need any flour or oven to cook this dish! No flour, no oven needed. Easy cabbage recipe! Half of a young cabbage Slice the cabbage Pour... | By Comida de la nevera | ½ head of young cabbage. Slice the cabbage. Pour boiling water over the cabbage and leave for 10 minutes. 4 eggs. 50 ml cream. Salt and pepper. Mix well. Drain the water from the cabbage. Butter. Olive oil. Lay out the cabbage. Add the mixture to the pan. Cook under the lid for 10 minutes. Cut 2 cucumbers into cubes. Dice the radish. Slice 2 eggs. Slice the dill. Slice the parsley. Slice the green onions. Salt and pepper. 1 tablespoon mayonnaise (or sour cream). Mix well. Rub the mozzarella. Turn cabbage and eggs over. Slice the salami or peppers. tomato paste. Add mozzarella and pepperoni. Cook under the lid for 2 minutes.

1.2K views · 6.1K reactions | Low Carb Cabbage Waffles! 🥬🧇 Cabbage Waffle Recipe: 150g (2 cups) finely shredded cabbage 1 egg Salt & pepper to taste IB: @don__cabbage #cabbagebread #lowcarbbread #cabbage #cabbagerecipe #viralrecipe #fyp #howdoesthiswork #ketobreadrecipes #cabbagewaffles | Lolita Carrico | watchlolita · Original audio

1.1M views · 3.7K comments | How to Make Homemade Sauerkraut | Only 2 ingredients needed! | sauerkraut | *HOMEMADE SAUERKRAUT* - PRINT the recipe: https://www.wyseguide.com/homemade-sauerkraut/ If you’ve ever purchased (or ate) sauerkraut and wondered how... | By Wyse Guide | Did you know you can make sauerkraut at home with no special equipment and two ingredients, cabbage and salt? Super simple. You can make a large amount like a gallon but I'm going to show you how you can also make just one quart so you can enjoy it as long as you want and it's super easy. So, let's make some. This is all about sauerkraut and I don't mean canned sauerkraut. What I mean is actual fermented sauerkraut where the flavor of the sourness in the cabbage comes directly from the cabbage and from it fermenting in our kitchens on our countertops wherever it is. Now, I grew up with a history of sauerkraut and making sauerkraut and back then, my great grandma would actually do it where she would pack into jars with a zinc lid that's an old type of canning jar. Not can it but put that lid on and then just put it in the basement and let it ferment in the basement. Sometimes the lid will blow off. It was a different way of doing it. Some other times growing up what we would do is do it in big crocs and I still will do this while I make a large amount and it really is a simple process. Not as scary as it sounds. You don't have to go through pressure canning it. You don't have to go through water bath canning it because this is kept in the fridge once it's done and kept it that state where you like it. Meaning, once it gets to the flavor you like, once it's fermented where you want it, you put it in the fridge and what we're doing today is making a small which maybe to some of you this isn't a small amount. This is a quart jar. We're going to make a quart jar of sauerkraut. Last time I made it, I made a gallon jar. So, obviously, this is a smaller amount that you can then just keep in the fridge. You could eat on all winter long. However, often you make or you can make a lot of this, more of it if you want to have multiple amounts. The reason I'm doing the fridge once it's done. First, it's going to sit out so it ferments is because it makes it more simple and I want this to be simple for people because I love fermented food. I love real fermented food meaning fermenting it like this making a real pickle is the same way. You fermented lacto fermentation. So, what we're doing is starting with cabbage. I still have lots of garden cabbage. I've kept it in the fridge so I could get my sauerkraut made because I don't always get it done. This is a beautiful, massive head of cabbage. This is close to eight pounds which we do not need for this. So, I'm going to start by doing is breaking it down into smaller pieces or smaller workable amounts. So, I'm going to get my knife straight down through it which look at that gorgeous cabbage. Oh my word. I I can't get over how beautiful cabbage is. Now, I do like to save some of these big ribs, these big ribs leaves so I can use to make sure my cabbage is stain underneath the liquid we're going to create. That's really important because it helps it stay under the liquid which is safety. So I'm going to save a couple or just one of those here on the side and I'm going to break this down even further so it's easier for me to chop. Now you can use if you want to a good sharp knife and slice it really thin. The size of it doesn't necessarily matter as much. There are people that will pickle almost whole heads of cabbage. Or ferment them. But what I like to do is use a shredded, kind of like a mandolin. It's an older tool and what I like about it is called a kraut cutter. It's honestly what it is. I also use this when I make slaw but what it does is you take it across those blades and it makes a nice, thin slice of the cabbage which I want to show you. Now, this is a personal preference. The size of the slice does not matter but you see how thin this is? That's what I like for my cabbage. I like thin slices. So, in all honesty, I should really just start making these because I go to garage sales to find them and I really like them. I don't think there's a huge market of them for people that are making kraut but here we are. So, what I'm going to do is keep shredded this. We're working with a small amount here and then, I'll show you the process. Once shredded, you can just move on. Now, you're going to see down in here, some of these pieces like see this? That's fine. You can keep that in there. You can also remove it if you don't like it but the size isn't as important but I just like how a kraut cutter gets it to me to the right size. So, we're starting with two things. Organic cabbage to me is super important. It's important for me to eat organic whenever I can just because it's healthier, better for us but also in this case, we want nothing on anything we're using to inhibit the fermentation process and chemical can do that. So, think what they do to our body. So, as I'm doing this, what I want now is salt and I'm using kosher salt but more importantly, I'm using a salt that has nothing added to it. So, table salt, the problem is it can have iodine in it which can sometimes inhibit or make it cloudy. So, I like to use a salt that has nothing. You can use canyon salt too but know it measures differently. This is like a sea salt size which you can use sea salt too and I'm adding my salt and it looks like a decent amount but this is the only thing we're doing. We're adding salt. That is it. So, what I'm doing to this is getting my salt on there and what I want to start doing 'cuz this is what salt does. It breaks things down. So, I'm going to start going in here and just massaging that salt around. I don't even have to go too hard before it starts looking just a little wet. That's how quickly salt will work with it. I'll start just squeezing it lightly. Nothing too strong but what instantly you're going to notice is the volume of this is going dramatically down but also what's happening that salt is going to start pulling out the water from the cabbage. You can see how easily and quickly this starts doing this. Now, what I want you to notice is yes, the volume is coming down but also the whole point is this moisture we're pulling out. That's going to be our liquid needed to cover the cabbage which in essence seals it in, keeps it safely within that salt solution which helps it not spoil but instead fermentation and creates a beautiful process of that fermentation of the good bacteria You know, sauerkraut is used for a lot of reasons but what I want to show you here is when I'm taking this up and squeezing it. Look at that. I mean, this sounds gross and you're probably thinking like, Caleb, this is completely gross. It's not. It's beautiful. I love the process of making something good, delicious. I love it but also healthy. This is creating something super healthy for you, for your gut. It helps in digestion but you know what else? Traditionally, we think of sauerkraut is eating with certain foods, bratwurst, heavy roast, heavy meats. Do you know why we do that? Without realizing it, helps you digest that food better. So, when you incorporate it into foods like that, there's a reason we eat certain things together. That's one of the reasons. So, look at all that beautiful liquid now that's coming off. That's super important and that's what we need to get to that point of it doing this to know we can start packing into a jar. So, you can let it sit there if you want to too but massaging it just quickens that process. So, now, we're going to start packing it. That's how simple it is. So, if we come over here, we're going to start taking this which you can see looks wet. We're going to start putting it in this jar I'm using a wide mouth jar 'cuz look, I have big hands and it fits in. You can use a narrow mouth if you want to. You can use another type of jar. I mean, the important thing is just having a vessel it fits in and we're not going to let this sit in direct sunlight just because that can heat it up quicker that can cause it to kind of go off. Instead, what we'll do is put it either under the counter, if a basement, you can put it down there. Heat, cold, even the time of year. That affects how quickly this will ferment and get to the flavor you want. So, you actually start checking it after a couple days just to see 'cuz everyone likes a different sourness on it too. Innovation is as I'm packing it you know what I'm doing I'm pushing to see where that liquid is and look without adding any water that liquid is coming out of the cabbage I think the process of that is just so exciting to think we have the power to create really good healthy food so what you can see I'm doing and I'm not going to fill it quite all the way to the top this is about as full as I want to get it because if you go all the way to the top it's too much and it will sometimes not have the right amount of gas that can escape things like that so I like to leave a little bit of room and this is again just a quart jar so you can just buy a quart jar. If you don't have one and now look here, I'm pressing it to make sure. Do you see that? See that beautiful liquid because now the important part is just making sure the sauerkraut itself or the cabbage itself is not quite sauerkraut yet is going to stay under that liquid. So, to do that, you can buy weights, you can buy springs that keep it under but you know, I want this to be simple and something you can just do at home without buying all the equipment or all anything extra. So, what I'm going to do is take, remember I said, I want to save these big ribs from some of the outer leaves This is when I save them and I sometimes it depends how they fit. We'll cut it just slightly. This is what I use to make sure it stays underneath there. So, I fold it just enough that we can get it down in this jar and this, we're going to cram against the sides and this is acting as my weight. So, if you look, look at that. We're staying underneath the liquid. So, this is the beginning of sauerkraut. Now, the important part, going to be a quick few blurbs here for you to make sure you hear. This is, you want to make continues to stay underneath the liquid. If it doesn't, that means you didn't massage enough. You just need to let it sit until there's enough liquid. Next, you do want a lid. Now, you can buy special equipment that will have a lid that allows the gas to escape, things like that. What I do is, I put this on in about every day or more. I will remove this to make sure it can escape because if you don't do that and you let it go four or five days. I'm I'm speaking from experience. I will undo this and it about like blows back even on a small jar like this and it bubbles out all that liquid. You don't want to do that. To be safe when you open this up, you could put it in a bowl but I just every day, we'll unscrew it, allow some of the excess air, and then put it back together. Now, what you'll notice is after a day or two, you'll start seeing some bubbles come up. That's good. That's the fermentation beginning and then, I start checking it around two or three days because some people like just a light sauerkraut flavor. That's fine. You can stop whenever you want to. Often times though, when it gets cooler even, I'll let it go seven days to get to the right flavor that I like. So, check in you're going to check in with me until this is done so you can see the process along the way and soon we're going to have some sauerkraut so we've sat now for it's actually been close to a week so and this all depends on the flavor you want from it so what you could notice and each time it can be different depending on the weather the time of year you'll sometimes see little bubbles form inside of it and they'll start working their way up that's a good sign you don't have to worry about it but one thing I think I want to make sure I drive home here is start checking it now obviously if you hate sauerkraut this is not the video for you this is not something you're going to make that's fine but for those that like sauerkraut you probably know the flavor you like. So, after, you know, maybe 3 days, that's when I start going in, peeling it back, and you actually start taking some. So, you can see it doesn't change too much other than it starts looking like sauerkraut. It almost looks like a cooked cabbage but it has not been cooked at all. It has just been sitting in that preserving, beautiful salt solution but now, what I'm going to do is just taste it which I've done already. Notice, it has a beautiful crunch still. It's crisp. This is actually really good. It has to me the perfect sour or sauerkraut flavor and what that means is it has sat now. I think it's exactly at six days I'm at right now which usually I find for me between five and seven, sometimes eight days is my like sweet spot of what I like. This is the perfect flavor. So, what do we do now? Well, we don't just let it sit out forever. This is the point where I then just put it in the fridge and that really slows down and almost stops that fermentation process and it can stay in the fridge for months and you can use it needed. Use a clean utensil every time you take it out. Don't just eat out of the jar. But you can see I sometimes will make it in big gallon jar. Now this one I did put some carrot in. You can start testing things. You know a carrot can kind of slightly sweeten it sometimes depending on your cabbage. It's all just for what you want. You could add juniper berries. You could add peppercorns. You could add caraway seed to get more of that traditional. And then I will keep this in a fridge and I will pull out amounts and keep them in my indoor fridge. You can eat it just like this. You can use it in recipes for sauerkraut. You know cooking it can away some of the lacto bacteria that's really good for you can take away some of those benefits but it's still really good and it's good to use just as a sauerkraut maybe with your broths whatever you want but it actually to me has much more flavor and a lot better texture than what you buy at a grocery store so this is sauerkraut which is really more of a process I would say than a recipe I do have the ratios and amounts on there that I use and I like to start with especially for just a quart size jar which I think is a great size to start with because maybe you don't eat a lot of it maybe you just want to dabble with it and then see what you might use it on I like to use it on salads I like to use it as an accompaniment for something I'm doing obviously I like it a lot and this can sit in the fridge all winter long and I can be taking portions out of it as needed and use it whether it's in recipes or just fresh or if you want it for health benefits and just to eat it as is really good for your gut good gut bacteria so that's what I hope you take away from this video is that we confirm it at home and it doesn't have to be scary you don't have to have all those fancy tools and things to use. You can get those. You can get weights. You can get springs that will hold it down with special contraptions that will allow that gastric escape but you can also just do it in a jar especially to start with and see how into it you want to get. So, share this video around so other people can see maybe that if I can do this, anybody can do this. You don't have to grow your own cabbage. You can use whatever cabbage you can find and you can make sauerkraut. You can make something fermented and also I hope this answers the question of so many of you that been asking when I share about this in stories how it's actually made. This is the process. This is what you get. So, of course, check my website, Wise Guide. com. For the full description, a full post about this and the recipe, the actual instructions that I'm using to do this and until next time. Get something exciting. Try something new. Maybe try sauerkraut. We might just get addicted.

315K views · 301 reactions | Stop making things that you don’t like, that are bland, and flavorless! Now this cabbage recipe….woah! I ate an entire head of cabbage in one sitting 🤭🤤Ingredients- 1 small head green cabbage, chopped into 1-inch pieces (about 8 cups)- 4 tablespoons extra-virgin olive oil, divided- 1/4 teaspoon salt- 2 tablespoons grated Parmesan cheese- 2 tablespoons rice vinegar- 1 1/2 teaspoons reduced-sodium soy sauce- 1 teaspoon Dijon mustard- 1 large clove garlic, grated with a Microplane- 1/4 teaspoon ground pepper, plus more for garnishDirections1. Position oven racks in top third and lower third; preheat to 425°F. Toss cabbage with 2 tablespoons oil and salt in a large bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets.2. Roast the cabbage until tender and golden, about 25 minutes, rotating the pans between top and bottom racks halfway through.3. Meanwhile, whisk Parmesan, vinegar, soy sauce, mustard, garlic, pepper and the remaining 2 tablespoons oil together in a large heatproof bowl. 4. Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated. Let stand for 15 minutes to allow the flavors to meld. Garnish with additional pepper before serving! Let me know what you think!#cabbage #ASMR #asmrfood #asmrcommunity #mealprep #wellness #thewellnessproject #foodie #recipes #dinner #sidedish #health | Liza Henley Corral

1.4M views · 120K reactions | КАПУСТА С МЯСОМ. Простой домашний рецепт (готовит мама😊) Ингредиенты: Мясо (свиная шея) — 1 кг Морковь — 250 г Помидоры — 250 г Капуста — 1,5 кг Томатная паста — 50 г Сахар — 1 ч л Соль — 1 ч л Черный перец — ½ ч л Хмели сунели — ½ ч л СОУС: Укроп — 50 г Сметана 10% - 300 г Чеснок — 3 зубчика Аджика — ½ ч л | gromovguru

83K views · 1.3K reactions | Red Cabbage Salad | Red Cabbage Salad | By The Mediterranean Dish | I could be wrong but I don't think people give red cabbage enough credit. I mean, when was the last time you picked up a red cabbage and thought to yourself, wow, this is the sexiest vegetable ever and I know exactly what to make with it. Maybe not recently, maybe never because who says that really but if you're ready to ditch those squilty salads and try something extra crunchy that you can even make ahead, then grab a red cabbage and let's make this easy five ingredient salad. You'll love the combo flavor with the apple, shallots, and walnuts plus an amazing apple cider vinaigrette. Follow the Mediterranean Dish for more.

How to Make Kimchi at Home | *KIMCHI AT HOME* - PRINT the recipe: https://www.wyseguide.com/how-to-make-kimchi/ If you’ve ever thought that making kimchi at home would be way too... | By Wyse Guide | Today is all about kimchi and if you don't know what it is, it is like a sauerkraut but it is a Korean fermented food. It is absolutely delicious and it really is no harder than sauerkraut. So, I'm going to take you through all the steps so you can ferment your own at home. Get the flavor profile you want and enjoy it for weeks if not over a year to come. Let's make it. Today is all about kimchi and if you haven't made kimchi, really don't get scared because it's not that different than sauerkraut. Now, you may have seen I haven't made sauerkraut either. Well, guess it. All it is is fermented cabbage. In this case, we're also going to add the other things that make it more of a kimchi but what I want to do is make it super easy digestible so you can understand because it's good for your digestion too but you can understand how you can make kimchi too. If you don't know what kimchi is by the way, it is a beautiful fermented cabbage dish from Korea and what it is is really simple. It starts with napa cabbage. Now, I grow napa cabbage but that is the traditional cabbage used and it does have the right texture I feel like to hold up best for this fermentation process. Now, unlike sauerkraut where we really only do salt, sometimes you can add some other flavors. This has a lot more that goes into it. So, it makes the end result. Super delicious and so fun to use in various ways. I love to fry it with eggs. I love to sometimes put it on a sandwich. I even love it in a grilled cheese and then you like sear it on both sides. You can do so many things with it. Add it to a potato salad. Now, to start with this, I like to break it down into pieces. I know some people traditionally like to leave it in really big chunks. I do like to cut mine up just because I think it for me works best on how I use it and it makes it a little bit more similar to maybe what you know different slaws and things would be like this part is really an important step when we're working with fermentation now this is lacto fermented meaning the bacteria are actually going to be a good bacteria that creates the fermenting process that we need and over time over the two to five days it takes to ferment just depends on the flavor you want we'll talk about that you might see bubbles form in it and that's a good thing so what I do for here is just for a little bit before we actually put everything together is I salt this cabbage that's going to actually draw out some excess water also going to maintain its crispness and texture overall so I am using a kosher salt you can use a good sea salt but what you really want to use is a salt that has no additives in it so you don't want any type of caking agents you don't want anything put into that salt because that can inhibit the fermentation process now I'm going to first just kind of put it into this massage it a little bit and the reason I put it in a colander here in the end is what I'm going to do. I start within the colander to make sure it fits. Throw it in my bowl and now what I'm doing is just mixing it with that salt and then we're going to transfer it back to here so it can just drain and then we go to rinse it because you want to rinse all the excess salt off. That's when then, it's just easier when it's in the colander. So, what I'm doing here at first is just trying to massage it to start that process of the salt breaking down the cabbage slightly. So, what you can see is this is starting to look shiny because some of that water is actually starting to be pulled out by the salt. Now, think about when we will salt anything, that's what this does. So, if you salt cucumbers before you pickle them, same ID but in this case, it's really important for the fermentation process too. So, I'm going to let do is and you can always see it's worked down. Remember how this was full at first? I'm going to let this sit here for just about an hour or two until it really starts to soften. You're going to see some liquid draining out the bottom. We're going to rinse it and then just put everything together. So, you can see that this is now accumulated juice. Let alone if I squeeze it, it would even more. So, we're going to discard that and then what I really want to do is just make sure I rinse this well because you want to get a lot of excess salt off otherwise it'd be way too salty which can actually also inhibit a good fermentation because we're doing just enough so I when you do this in a colander it just keeps it a little bit cleaner allows you to go through now if you don't have a shower nozzle like that you can just agitate it in water too but then I just let that kind of drain off that excess and look how this cabbage has completely changed it's not only a different look it actually has really work down into what looks like a smaller amount and that's exactly what you want so what I'm going to do is now just let this drain well and pop it right back in here in the bowl as we put everything else together so we what makes this up for me is going to be these components here in front of me plus some spices that we'll add. So, we've matched stick carrots which I just plank a whole bunch of carrots and I go through, match stick them very nice and fine. Really, what I'm trying to do is get somewhat even, you know, kind of size on everything. We put those right in there. So, the carrots add a little bit of sweetness. They have color. We put in a lot of garlic that I've minced up. It's my home-grown garlic but you can use any garlic you want. I would not use the jarred kind in this type of thing because Sometimes that can have an additive to it but again, could inhibit that fermentation. That's just what you don't want to do. We've lots of scallion and I do the green and white parts. So, at the top where it gets maybe a little bit more tinuous, I don't do that but most of the green parts I do and that adds that nicer. It's not to me as astringent. It's more classic than onion and it works better and then, what could be a little different is daikon which is a radish. Now, for me, this is easy to find in the grocery store. I can grow it. Different things like that but same thing. I plank it into pieces and then, going through and making sure I have somewhat of an even match stick on it. If it's not perfect, that's okay but what this is is a traditional step. Now, some recipes will have Asian pear. Those really aren't easy for me to find and so, that's not one of the things I put in and there are recipes that don't use that. So, there's so many different ones. This is just what works for me. Now, with this, lots of ginger. I do always like to peel it and then grate it in this and I'm just using a nice, fine grater because you know ginger can be really and it can get almost woody and it not the best to always eat through. So, if you do it like this, you can see, look how well that just chops it up and already it smells so good. So, now we have the other things that are really important to this. This to me is essential, not a question. It's Korean chili flake or go to charu and what it has is a beautiful spice to it but also really is what creates the flavor and the color that is more traditional. A little bit of sugar, not a lot but what this is also going to help do is activate and give the good bacteria something to eat on and begin their process because what lacto acid fermentation is is it's when that bacteria starts eating on the sugars of the vegetables or fruit whatever is being added so this is just going to start that with a little bit of sugar before it really works in everything and then fish sauce now a good fermented fish sauce has a funky smell right and I would not just go ahead and taste it but what it does do is have an essential depth of flavor. I don't do the salted shrimp paste in this. It doesn't it's not for my taste and I think this is the combination I really like. So really now all we do is mix this together and I'm going to pack it into a clear jar which I would not usually recommend but I wanted you to be able to see the process and show you during these days when it is fermenting. So usually it would be packed in a fermentation vessel like a croc, a fermentation croc and that's dark colored so sunlight doesn't get to it. I'm going to put this in a dark spot. Done in this before but I want you to see what's going on. So really what we do now is work this together. I think your hands work best. You can wear gloves but the important thing is to really this process of everything being mixed very very well to the point where we're starting to get liquid that's going to encase this and safely ferment it So, if you come in here and look, I've been needing it for a little bit. Look at all that moisture that's coming out. That's really essential because we want to safely make sure this is able to ferment. Now, what that's doing is making everything seem limp but also it maintains a really good texture. So, really the first ferment happens in two to five days as it sits at room temperature out of direct sunlight out of you know, extreme heat too like hopefully in a somewhat conditioned home and what this going to happen is it's going to ferment. It's going to have bacteria that really starts to break this down in an essential way but then also It's going to create a really good flavor. So, what we're going to do is start packing this in the jar and the essential part is to make sure that it has enough liquid that it covers it. Now, first, you're going to say, well, where's that going to come from? As we keep packing it just like it's happening in this bowl, if you look as I push, see that liquid that starts to come up, that's what we want to cover it. Now, you can of course, certain if you have a fermentation vessel, sometimes they come with an actual weight that fits in maybe in two pieces even. I have some of those. I make sure on this one I'll show you is just that it's completely covered. Sometimes you can even fit a plate in your vessel. Anything that will just keep it underneath the liquid. So I'm making sure I have all this liquid that was in here in flavor. We have spices. We have flavor. I want that to be right down in there with all of our mixture here. Now already it smells very similar if you've ever purchased a kimchi and honestly that's how I got into kimchi. I was able to start finding it at certain grocery stores and I started really enjoying it. And that's what gets me about making things. We try them, we experience new things, and then we want to make them and honestly, being able to grow so much of it and having a large garden is what's exciting too and you can find a lot of this at your farmers markets. So, right now, what I want to do is still push this down and look, look at all that liquid and you can see, it's plenty to cover this kimchi. Now, you can do it in a smaller. It all depends on the size cabbage you're able to find. You might need to adjust the recipe for whatever size of that napa cabbage you can find but look at that. It's beautiful. Now, if you don't have a weight like I don't to fit down in there. I sometimes like to do is take a little bit of plastic and encase the top of it in this. What it's going to do is allow that air to not sit directly on top and then I'm able to push out that air and have that liquid sit on top of this plastic so it really starts encasing it down. So we're going to just spread that around and you see what that does? It allows I sit it to the sides and get it all the way across and that's what keeps air trapped out in that liquid on top of everything. That's beautiful. I wash my hands so now we can let this sit. So, this now just needs to ferment and it really is to your liking at this point just like sauerkraut. Usually, it takes around two to five days and that is during the summer for me. So, there's a little bit of humidity even in the house. So, what I like to do is cover it with a cheese cloth that make sure nothing gets into it. I personally like to let them breathe just a little bit. So, I will place a lid on top but I like to know I can easily take it off just so it has a little bit of but now, what's going to happen is I'm going to take it out of sunlight, out of light and in these next two to 5 days, you can taste it after two days and see if you like it. If it's the right flavor of fermentation for you. You will start seeing some bubbles develop and they'll start small and they'll just slowly be working up. That's good. That means it's fermenting properly and that lactic acid is working like it should. Once you start tasting it which I'll show you when I'm done too, that's when you pack it into a smaller jar and you put it the fridge and that completely slows down the fermentation but that's its second step. It develops more flavor in the fridge but it can really sit in there indefinitely and that's the beauty of it. So, we'll talk about it here in a few days. I'll show you what it's like. So, the kimchi has been sitting in a dark place for mine's been about five days which you can go like I said what, two seven days, just kind of until you get that flavor you want and what you can see which it could be hard to see on camera. There are bubbles throughout it and they keep working their way up which is what I love because all those are the active fermentation. So, it's changing and it's active which is the wonderful healthy benefit of it. Now, of course, always be checking it to make sure it is staying completely encased under the liquid. Now, what you're going to notice is when I go to decant it, I'm doing it on this just so it stays a little bit cleaner but what I'm going to do now is pretty much slow down to nearly stopping the fermentation. So, when you get to the point where you taste it and you like it which I I literally mean you take out a piece and you taste it You hear that crunch? It still has a great texture. Such a good condiment. So, this is when we put it into smaller jars like what you would eat or buy at a grocery store, whatever size you want and when you pack it, you'll eventually have that liquid still encasing it and then, you put it right into a refrigerator. So, this does not become shelf stable 'cuz it's active that if you cook this and canned it, it would kill all that active good bacteria. So, instead we're going to put it in the fridge which completely slows it down. Things like a sourdough also, if you've ever had a sourdough starter. This is the same thing you do. You slow down that starter by putting it in the fridge in between uses. So, that's what we're going to do with this where it will still develop even more flavor afterwards. So, I'm finishing up. Now, remember, the size cabbage you have like mine this time for my traditional recipe wasn't quite as big as it usually is so it makes a little less and you just do the recipe accordingly. Now, I like to fill my jars tight enough that when you put that lid on, it pushes that liquid to encase it fully. So, you can start testing that if you want. There is a seal on the but that's just for airtight and see how it doesn't quite do that so if you slightly overfill it this is how I do it to make sure that liquid stays kind of always on top and if you do too much it will squish it out but see how when you push that liquid is now fully encasing that's what keeps it safe in there and it also just keeps it the best texture from turning dark so you clip it on this is ready now to go in the fridge and look how beautiful that is so say you've gone out and you've had kimchi dish and you really like it when you make it at home you keep making it more and more to your liking, to what you want. Now, for this little bit that's left here, I'm of course going to put all this juice around top of it. This is what I'll eat, you know, right now. I'll just start eating it in a week or two. I like to sit and let it kind of still develop in that fridge a little bit but you can see I'm still just letting it fully in case by liquid and that's how you make kimchi. Now, remember, this is a live active bacterium in this. That's what creates that health benefit and why we fermented it at room temperature in a safe way. We salted it first then we drained it, rinsed it, put all the other ingredients in it. Let it sit and ferment where it actually those cultures became alive and they created what we now have as kimchi which will keep happening in the fridge. So, try this out. Try it on all the different things you love. If you love sauerkraut, that's a great gateway into something even more flavorful which is kimchi. So, share this around because you know what? I think others might enjoy it too. Of course, check my website, Wise Guide. com. For this full recipe, description, how to explanation and until next time, if you're scared of trying something new, now you can see how easy it is and how it can be.