How to make KimChi- Kraut (KimChi+Sauerkraut). How to make KimChi- Kraut (KimChi+Sauerkraut)
The very first time my cooking show(Feat. Mindy )
Yujin's KimChi- Kraut Recipe
1 white Cabbage
1 bundle Bok Choy
1 bundle Mustard Green
4~8 TBS coarse Sea salt(depend on cabbage size and your tastes)
1/2 Cup of Y's fruits Enzyme (or apple cider+ a little bit of honey)
1 TBS Fish sauce(anchovy or your choice)
1/2 TBS Red hot pepper powder
1/2~1 TBS minced garlic
Optional: sesame seeds
1- Wash well all the vegetables with warm water in the sink.
2- Shred the cabbage and other green vegetables
3- Spread salt on the shredded cabbage and soak in the very warm water for less than 4 hours and put shredded the green vegetbale just on the top.
4- Strain out in Colander
5- Mix all the sauce ingredients.
6- Move the vegetable mix to the glass container
7- Pour the sauce over the vegetable mix
8-Cover and sit in room temperature for 3 or 4 days
9- Store in refrigerator
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Yujin Hwang(CNC) 미국 공인 영양컨설턴트
Author, Writer, Blogger, Columnist
Certified Nutritional Consultant AANC, USA
The author of Organic Kitchen and No Sugar Yes Enzyme (2011, 2016 Korean version)
Hundreds healthy cook recipes based on her " famous fruit fermented enzyme and usage" for cooking
Healthy creative recipes; now, she starts to upload her
remarkable healthy recipes on Youtube (English version since 2015)
Tags: How to make KimChi- Kraut (KimChi+Sauerkraut), Practical Nutritional Science, Healthy Korean Recipes, Yujin Hwang, Yujin's Kimchi- Kraut Recipe, How to make Kimchi- Kraut (Kimch+Sauerkraut), Antiaging Cooking, antiaging food