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Before you jump to Kimchi, my simple version recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

We all know that consuming healthy snacks can help us feel better in our bodies. If we eat more healthy foods and a smaller amount of the unhealthy ones we generally feel much better. A salad helps us feel much better than a piece of pizza (physically at any rate). This is usually a problem, nevertheless, when it comes to eating between goodies. You can spend several hours at the supermarket searching for the right snack foods to help you feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack food.

If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. Starting your working day with a piece of whole grain toast can give you that additional boost you need to get going. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Deciding on whole grain food items is always far better than eating the processed grains we commonly come across in our grocery stores.

A large variety of quick health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to kimchi, my simple version recipe. To make kimchi, my simple version you only need 7 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Kimchi, my simple version:

1. You need 1 tsp kosher salt
2. You need 1/4 cup gochujang paste
3. Take 2 medium jars 12 ounce each
4. Prepare 2 medium paper towels or handkerchief
5. Provide 4 large rubber bands
6. Provide 1/2 cup clean marbles
7. Provide 5 cup cabbage coarsely chopped

Instructions to make Kimchi, my simple version:

1. Mix the cabbage, gochujang paste, and salt. Work it all in well
2. Pack the mixture into the jars. Take a big piece of cabbage lay across the top of the mixture. Put marbles on top of the big piece of cabbage. To hold down the kimchi below the brine
3. The brine will be made naturally through the fermentation. If not enough make a salt brine of 1 cup water with 1 and a half teaspoons of kosher salt just add till kimchi is totally covered.
4. Let sit after 5-7 days to taste if its your desired ripeness put into refrigerator, for a week or longer hope you enjoy. Will keep 3 months or longer in the refrigerator.

Here is my Kimchi recipe (sometimes called Kimchee Recipe). This is a simple step by step guide for making Kimchi. This Type is known as Mat Kimchi, and is made using Chinese or Napa Cabbages. Please have a go and tell me about how you. Today I'd like to share an easier version of Korean kimchi.

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