KIMCHEE
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
Provided by PalatablePastime
Categories Lunch/Snacks
Time P1D
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage coarsely and place in a large dish.
- Sprinkle cabbage with salt; let stand 3-4 hours.
- Squeeze cabbage dry with hands and place in another bowl.
- Add remaining ingredients except sesame oil, and mix well.
- Refrigerate at least 24 hours before serving.
- Sprinkle with a few drops of sesame oil on each serving, if desired.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 1909.8, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 3.5
KOREAN KIMCHI
My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.
Provided by Christina P.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT3h20m
Yield 20
Number Of Ingredients 6
Steps:
- Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
- Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
- Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 113.6 mg, Sugar 1.3 g
KOREAN SPICY PICKLED CABBAGE (BAECHU KIMCHI)
Steps:
- Enjoy.
Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 5204 mg, Sugar 3 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g
TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)
This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you'll find it not that difficult to make good authentic kimchi at home.
Provided by Hyosun
Categories Side Dish
Time 1h
Number Of Ingredients 20
Steps:
- Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
- In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
- Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
- The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
- Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
- Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
- Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
- Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
- Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
- Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)
KIMCHEE (KOREAN VEGETABLE PICKLE)
This is a mixture of carrot, celery cabbage and cauliflower and is spicy-hot! Celery cabbage is similar to bok choy which can be substituted. Posted for ZWT 4.
Provided by mary winecoff
Categories Cauliflower
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
- Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.
Nutrition Facts : Calories 32.4, Fat 0.2, Sodium 3140.7, Carbohydrate 7.2, Fiber 2.6, Sugar 3.2, Protein 1.6
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Servings 2Total Time 2 hrs
- Cut the cabbage into quarters lengthwise, then cut each quarter into 3cm pieces crosswise so the cabbage looks like large chunks.
- Pour the water into a large bowl or bucket and stir in the salt until dissolved. Add the cabbage and cover with a heavy plate or lid to keep the cabbage weighted down and submerged in the salted water. Cover and leave for 12 hours or overnight, stirring occasionally.
- Remove the cabbage with a slotted spoon and bring the cabbage water to the boil for a minute or so, then allow to completely cool.
- Mix the wilted cabbage with the remaining ingredients and the extra teaspoon of salt. Pack into sterilised glass jars and cover with the cooled cabbage water. Seal the jars and leave for five days until the pickle has developed its characteristic sourness. The longer the cabbage pickles, the better the flavour. It can be left for up to six months before opening.
VEGETABLE KIMCHI RECIPE - BON APPéTIT
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4.8/5 (4)Estimated Reading Time 40 secsServings 2
- Toss vegetables, salt, and sugar in a large bowl. Let sit at room temperature at least 1 hour and up to 3 hours to allow juices to release.
- Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated. Divide kimchi between jars, making sure to distribute liquid evenly and leaving 1" headspace. Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
- Do Ahead: Kimchi can be made 2 months ahead. Cover and chill. Open occasionally to release accumulated gas.
KIMCHI (SPICY PICKLED KOREAN VEGETABLES) - SMELLAQUE
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Cuisine KoreanCategory Condiment, Side Dish, Vegetable
- Pour distilled water over the napa cabbage until it covers all the napa cabbage and allow to stand for 1-2 hours. Napa cabbage will also soften at this time To keep the napa cabbage from floating, I placed a plate on top of the cabbage and another jar on top of the plate to weigh the plate down.
- Save the brine water in the large bowl. Using tongs, transfer the napa cabbage into another large bowl. Set bowl of brine aside.
- In the bowl of napa cabbage, add other vegetables – daikon, scallions, carrot and toss to combine. Set aside
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Reviews 33Calories 35 per servingCategory Preserving
- Cut the cabbage in half lengthwise, cut out and discard the root end. Cut each half the cabbage lengthwise again and then cut crosswise into smaller pieces.
- Add the cabbage to a large glass or stainless steel bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover the cabbage.
- Cover with plastic wrap and let sit on the counter top at room temperature at least 12 hours and up to 24 hours. It should be looking wilted.
- Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently press down on the cabbage to remove as much of the liquid as possible. Transfer the cabbage to a medium-size bowl and set aside.
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- Green Onions (Pa 파) Green onions (pa 파) is such an integral part of Korean cooking that it’s hard to do without this beautiful aromatic vegetable. Green onions used in Korean cuisine can be divided into largely 3 types: Daepa 대파, Jjokpa 쪽파 and Silpa 실파.
- Perilla Leaves (Kkaennip 깻잎) – Perilla frutescens v. frutescens. Perilla leaves are wonderful Korean herbs that are in the mint family Lamiaceae. They are my favorite for ssam (wrap) and they add great minty and basil like flavor to many dishes.
- Chives (Buchu 부추) – Allium tuberosum. Chives is probably the easiest plant to grow among all of the vegetables listed here because it’s perennial and self-propagating.
- Lettuce (Sangchu 상추) There are too many varieties of lettuces so it’s hard to limit to just a few plants but overall, these are the seeds that I get from my local Korean store – left to right Seong Hong Jeok Chuk Myeon 선홍적축면, Kkot Sangchu 꽃상추, Jeok Chi Ma 적치마 Sangchu 상추.
- Squash (Hobak 호박) One of the vegetables I missed the most when I lived in Florida was the Korean squash. Because there was no Korean grocery store nearby that sold fresh Korean vegetables so I had no way of getting them.
- Korean Chili Peppers (Gochu 고추) – Capsicum Annuum. If you love Korean food and spicy then this may be THE Korean vegetable to grow – Gochu 고추. Plant a few chili pepper plants in the ground or in pots in different varieties.
- Cucumbers (Oi 오이) There’s nothing better than having fresh cucumbers directly from the garden to make cucumber kimchi and salads or making pickles (see pic above) with it.
- Chrysanthemum Leaves/Crown Daisies (Ssukat 쑥갓) I failed to grow these beauties last year because I planted it too late in spring and it got too hot and dry too fast.
- Korean Cabbages (Baechu 배추) Of course, when you see Cabbages, you are probably thinking about the big huge napa style cabbages that you make kimchi with.
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