Gat kimchi

How to make classic napa cabbage kimchi (aka baechu-kimchi/pogi-kimchi); a tangy, savory, spicy Korean fermented cabbage and ultimate side dish! This Korean kimchi recipe is simple to follow, naturally gluten-free, and the spice levels can be adapted!

Grandma's recipe before Korea split! Fresh, crunchy daikon radishes chopped and marinated in kimchi seasoning and complimented with cilantro throughout. Very heavy in cilantro that pairs wonderfully with the crisp freshness and spice of the seasoned daikon radish. Definitely meant for those who love cilantro and kimchi!

GAK KIMCHI ~~~ gak aka chinese mustard aka mustard greens aka leaf mustard aka kai choi. recipe gateway: this post's link AND http://park.org/Cdrom/Pavilions/Kimchi/e10106.html [Korea] [kkimchi88]

Kimchi is the most famous Korean pickle, made from fermented Napa cabbage and radishes. You can easily make it using Korean red pepper flakes (gochugaru), garlic, ginger, and fish sauce or soy sauce.

Kimchi Jjigae (Kimchi Stew)

From the earliest known pottery makers of 8,000 BC, through the evolution of city-states and kingdoms from scattered tribal villages and nomadic barbarians, to modern day civilization, Korea has a very rich and colorful history that spans thousands of years. The earliest peoples of the Korean peninsula were small bands of hunter-gatherers, likely no larger

Doesn't get more Korean than this... Kimchi Jjigae is a MUST try if you want the epitome of Korean cuisine. You only need a handful of ingredients to get the foundation for this simple yet POWERFUL dish... and then you're free to add other ingredients that YOU love to make it yours.

Geotjeori is a kimchi salad made with cabbage (baechu). It's meant to be eaten fresh without fermentation so that you enjoy it immediately.

Gat kimchi is made with mustard greens to add brightness and spice. This lemony version is a special treat.

Today's recipe is for quick, fresh, small-batch kimchi made with napa cabbage, called baeuchu-geotjeori. I make it Jeolla province style, with a thick paste made from fermented anchovies. I filmed this video in Yeongyang, where the best red peppers in Korea are grown, and is well known for hot...