KIMCHI WITH DAIKON RADISH
I've recently come to realize how much I love kimchi on hamburgers, so I decided to put a recipe together. This is a combination of many, many other recipes. Feel free to reduce the pepper flakes by half if you want a less spicy kimchi: this mix is hot!
Provided by Late Night Gourmet
Categories Korean
Time 1h30m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
- Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
- While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
- Drain vegetables using a sieve set over a bowl, reserving brined juices.
- Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
- Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
Nutrition Facts : Calories 8.1, Fat 0.1, Cholesterol 0.3, Sodium 1206.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.8, Protein 0.3
SHREDDED DAIKON KIMCHEE
The Frugal Gourmet On Our Immigrant Ancestors - Jeff Smith - Copyright 1990 He says: "This is a very pretty dish, since the lovely white daikon radish is cut into very then strips and then pickled. The result adds both beauty and flavor to the plate."
Provided by dicentra
Categories Vegetable
Time 30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Toss the daikon with the pickling salt and let stand for 5 minutes.
- Drain well and squeeze out excess water.
- Toss all the ingredients together.
- Put in mason jars and put lids on, but not too tight, so gas can escape.
- Leave them on the counter overnight, then refrigerate.
Nutrition Facts : Calories 552.2, Fat 9.4, SaturatedFat 1.7, Sodium 9457.6, Carbohydrate 110.8, Fiber 30.4, Sugar 39.8, Protein 22
KIMCHI
Provided by Alton Brown
Time P1DT1h15m
Yield about 6 cups
Number Of Ingredients 13
Steps:
- Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes.
- Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes.
- Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste.
- To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine.
- Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste.
- Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook's Note).
- Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments.
- Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that's deeply flavored, well-rounded, and slightly effervescent.
- Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it's time to make kimchi fried rice.
KKAKDUGI (KOREAN RADISH KIMCHI)
Spicy, sour, and sweet! This kimchi is our household favorite and goes with any of our meals. Kimchi has been called undoubtedly the healthiest food on the planet, and you can easily ferment it in your fridge. The longer you wait, the more sour and developed the flavor becomes. Yummy!
Provided by jaenipo
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT5h22m
Yield 30
Number Of Ingredients 8
Steps:
- Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
- Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1342.8 mg, Sugar 1.6 g
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- Combine all ingredients in a medium-sized mixing bowl. Stir gently until the gochugaru and salt evenly coats the vegetables. Cover the bowl, and allow them to marinate in the salt until the daikon releases its juice, about 2 hours.
- Pack the contents of the bowl tightly into a quart-sized mason jar, pressing firmly down as you go to allow air bubbles to escape and to fully fill the jar, and so that the brine covers the vegetables. Weigh down the vegetables with a glass weight (like this), and then seal the jar with an airlocked lid like this. Allow the daikon to ferment for 2 weeks, and then transfer to the refrigerator.
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