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Kimchi (Easier than you think! ;) )
Kimchi (Easier than you think! ;) )

Before you jump to Kimchi (Easier than you think! ;) ) recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

The majority of us have a pretty good idea of exactly what healthy eating is: lots of fruits and vegetables and not as much fat and glucose. But when it comes to children, knowing what is healthy is only the beginning. And even in the event that you shop’healthy' it doesn’t mean that your kid will eat it.

There is hope. Children need some additional encouragement and guidance along with a few of the strategies your kid is sure to eat healthy.

Be a gatekeeper.

It’s likely that the easiest way to get your kids to eat healthy is to remove the less-healthy choices. Take control on what food and snack options are in your house. If a kid is hungry they’ll eat it if there isn’t another alternative. Have you ever heard of a kid starving to death because his parents would not feed him potato chips?

Maintain healthy food in sight.

As for those less-than-good-for-you foods, keep them high cabinets and from your kid’s reach. Organize your fridge and cabinets so that healthy foods will be the primary foods which you see. In the event you choose to have some unhealthy options in the house keep them from sight and also you and your kids are going to be much less likely to select them as an option.

Make healthy meals convenient.

Wholesome foods, especially fruits and vegetables need little preparation which is excellent for your own’starving' kid and you. You could not be aware of how many more fruits and vegetables that your child will consume simply by using them visible and easy to catch.

Make learning about food enjoyable.

Prepare family foods together, have your child mix the ingredients and serve the food to the rest of the household. Plant a vegetable garden as a family project and place your child responsible for watering and picking the ripe vegetables. Kids that are involved are far more likely to be a willing player in the eating process.

Keep Your Eye on Portion sizes.

Parents often stress how much their kids should be eating. Whether you are trying to have a particular eater to take a bite of green or limit the total amount of dessert that your sweet-toothed kid wants watching portions is necessary. Knowing the extent of a healthy portion will give you some essential perspective. You can use the USDA’s Guidelines for Healthy Eating to find out about just what a healthy part is.

Set a healthy example.

Remember that eating foods together is not only a excellent way to grab in your family’s day it’s also the ideal time to role-model healthy eating habits. Children learn by seeing their parents…That’s food for thought!

We hope you got benefit from reading it, now let’s go back to kimchi (easier than you think! ;) ) recipe. You can cook kimchi (easier than you think! ;) ) using 11 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Kimchi (Easier than you think! ;) ):
  1. Use 4-5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
  2. Use 1 bunch green onions, washed, roots trimmed, and cut into 2 inch segments
  3. Use 5 Tablespoons kosher salt (about 10% less if you're using regular table salt)
  4. You need For the paste:
  5. Get 1/4 cup minced garlic (about 5 or 6 large cloves)
  6. Provide 1/4 cup minced fresh ginger root (about a 2" segment, peeled)
  7. You need 1/4-1/2 cup crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
  8. You need 1/4 cup steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
  9. Use 1/4 cup fish sauce
  10. Get 1/4 cup sugar
  11. You need 1/4 cup water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)
Instructions to make Kimchi (Easier than you think! ;) ):
  1. In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
  2. After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
  3. Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
  4. Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
  5. Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
  6. Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
  7. People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
  8. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
  9. Enjoy! :)

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