Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, kimchi batch 2. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kimchi Batch 2 is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Kimchi Batch 2 is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook kimchi batch 2 using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi Batch 2:

1. Prepare savory cabbage
2. Prepare carrot
3. Take large granny smith apple
4. Make ready water
5. Take Korean gochujang paste
6. Prepare ground ginger
7. Get granulated onion powder
8. Make ready granulated garlic powder
9. Get water and salt 1/2 tablespoon salt to 1 cup water

Steps to make Kimchi Batch 2:

1. Remove core of the cabbage. Chop the cabbage into kinda large pieces. Separate the layers/leaves from each other so the gochujang mixture can coat all the pieces of cabbage.
2. Peel and core the apple a slice into little pieces. Make the carrots into little sticks.
3. Add water to a bowl. Stir in the gochujang paste, ginger, garlic, and onion powder. When you go to pour this out take some of the chopped cabbage, and put into bowl to help to get all this paste out and onto the cabbage mix.
4. Put the apple, carrots, and gochujang paste in a big mixing nonreactive bowl. Massage the vegetables. I recommend using a food grade glove for this. Let rest covered for 15-20 minutes. Now put into a sterilized jar. I used a 46 ounce jar.
5. Mix the salt water solution of 1/2 tablespoon salt and 1 cup hot tap water. Note if your tap water contains chlorine or fluoride use bottled water. Put a big piece of cabbage leaf on top and put the fermenting weight on top. Cover with salt water solution. Let the jar sit in a bowl to catch the overflow of liquids. Let ferment for at least 2 weeks.

So that is going to wrap it up for this special food kimchi batch 2 recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!