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
QUICK SPICY KIMCHEE
Steps:
- Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
- In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
QUICK KIMCHI
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Time 20m
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium
TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
Steps:
- Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
- Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
- Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
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.
KIMCHI OR KIMCHEE
I decided to post this because none of the other Kim Chi recipes have a key ingredient that all Korean women I know use: pul, or rice water. I have made kim chee with many different Korean women who come from all over South Korea. I have never made Kim Chee the same way twice, even when I've made it more than once with the same woman. Like good Korean cooks, these women never measure, and I never have either, so the amounts listed are estimates. The taste buds are the ultimate judges, so taste a little of the Kim Chee before you've mixed it all up. Read the entire recipe for tips before buying ingredients. Good luck!
Provided by Upsidedown Again
Categories Greens
Time 2h45m
Yield 3-4 gallons, 50 serving(s)
Number Of Ingredients 11
Steps:
- Cut cabbage into four sections through the core.
- Starting at the end of the leaves, cut cabbage diagonally back and forth until you reach the core. (Cabbage will be in large square pieces).
- Cut radish into large chunks (if you want to be able to use them independently) or into julienne strips.
- Layer cabbage and radish in your sink with the salt. Put about 1/2 cup salt for every two inches of cabbage. Make sure you end with salt.
- Add water to almost cover cabbage.
- Let stand. After 1 1/2 hours start checking the cabbage by rubbing a piece between your fingers. If it's slippery, rinse it and taste it. If it's pleasantly salty then it's ready. Be sure not to let the cabbage stand too long or it will become too salty and will be inedible.
- Fill the sink with water until it covers the cabbage then fish the cabbage out of the sink. Return the cabbage to the sink and rinse it this way two or three times until all the cabbage is thoroughly rinsed.
- Drain cabbage by placing it in large colander or by letting it sit in your unstopped sink.
- Make the pul by mixing the rice flour and water in a small sauce pan and heating to boiling, stirring constantly. Let cool. If you don't have rice flour you can add water to cooked rice and boil it until the water is very cloudy. Use one cup of this water.
- Mix pul and remaining ingredients in very large bowl. The amount of red pepper you use should depend on how hot you want your kim chee. There are many kinds of fish sauce. The one cup measurement is for a thin sauce (consistency like soy sauce). For thicker sauces, use less sauce (1/4 to 1/2 cup).
- Wearing plastic or rubber gloves, begin mixing the cabbage with the sauce. Use your hands and mix a little cabbage at a time then push it to the side of the bowl until you have mixed all the cabbage. This will help you mix the cabbage and sauce evenly.
- Place kim chee in large containers that have tight fitting lids (otherwise it will smell up your fridge).
- You can eat the kim chee immediately, but most Korean women recommend that you leave it outside of the fridge for one day, then store it in the fridge but wait one week after that before you eat it. I can't tell you what the difference is because my husband doesn't wait that long.
- Enjoy.
Nutrition Facts : Calories 114.6, Fat 5.6, SaturatedFat 1.1, Sodium 7253.2, Carbohydrate 20.9, Fiber 8.9, Sugar 4.6, Protein 4.3
More about "kimchee food"
HEALTH BENEFITS OF KIMCHI: WHAT IS IT AND IS IT GOOD FOR YOU?
From foodrevolution.org
Estimated Reading Time 8 mins
MY INDIAN KIMCHI RECIPE: THE BEST PROBIOTIC FOOD
From sarahwilson.com
HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH …
From thekitchn.com
10 DELICIOUS WAYS TO EAT KIMCHI (INCLUDES KOREAN …
From kimchimari.com
ABOUT KIMCHEE (AND BEGINNER'S KIMCHI RECIPE) - EATING …
From eatingrichly.com
KOREAN KIMCHI RECIPES BY MAANGCHI
From maangchi.com
10 KIMCHI RECIPES WITH DIFFERENT VEGETABLES (PART II)
From kimchimari.com
THE BEST RECIPES TO MAKE WITH KIMCHI | ALLRECIPES
From allrecipes.com
PREMIUM KIMCHI MADE IN CANADA
From baechukimchi.ca
HOW TO MAKE HOMEMADE KIMCHI (WITH PICTURES) - THE …
From thespruceeats.com
29 FIERY RECIPES TO USE UP THAT JAR OF KIMCHI IN YOUR …
From bonappetit.com
14 DELICIOUS WAYS TO EAT KIMCHI - MY KOREAN KITCHEN
From mykoreankitchen.com
KIMCHI - KOREA'S MOST FAMOUS SIDE DISH - KOREAN KITCHEN
From korean.kitchen
12 DISHES THAT TASTE BETTER WITH KIMCHI RECIPE | BON APPéTIT
From bonappetit.com
TRADITIONAL KIMCHI RECIPE - KOREAN BAPSANG
From koreanbapsang.com
KIMCHI - WIKIPEDIA
From en.wikipedia.org
Course BanchanPlace of origin KoreaMain ingredients Various vegetables including …Region or state Korea
WHAT IS KIMCHI AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
HOMEMADE KIMCHI RECIPE - BBC FOOD
From bbc.co.uk
9 SURPRISING BENEFITS OF KIMCHI - HEALTHLINE
From healthline.com
HOW TO EAT MY KIMCHEE - EAST BRANCH FARMS
From straightoutoftheground.com
HOW TO MAKE HOMEMADE KIMCHI (KIMCHEE) - MAKING KIMCHI AT …
From tablefortwoblog.com
WHAT TO EAT WITH KIMCHI-HERE’S OUR ANSWER!
From whattoeatwith.com
KOREAN KIMCHI RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
CREATIVE KIMCHI RECIPES TO FIRE UP YOUR TASTE BUDS
From foodnetwork.ca
ALL YOU NEED TO KNOW ABOUT KIMCHI, THE TRADITIONAL KOREAN SIDE …
From theculturetrip.com
HOW TO EAT KIMCHI IN PRETTY MUCH EVERYTHING | EPICURIOUS
From epicurious.com
KIMCHI JJIGAE (KIMCHI STEW) - MY KOREAN KITCHEN
From mykoreankitchen.com
KIMCHIPRIDE.COM
From bingrekimchi.com
ABOUT KIMCHEE GIRL | PREMIUM, AUTHENTIC KOREAN KIMCHEE
From kimcheegirl.com
KOREAN CHEF COOKS KIMCHI, JAPACHE AND MORE; NARRATES IN HINDI
From food.ndtv.com
DOES KIMCHI GO BAD? - HEALTHLINE
From healthline.com
WORLD'S HEALTHIEST FOODS: KIMCHI (KOREA)
From health.com
5 BEST FOOD COMBINATIONS WITH KIMCHI! – JIN KIMCHI
From jin-kimchi.com
KIMCHI: BENEFITS, NUTRITION, AND RISKS - MEDICAL NEWS TODAY
From medicalnewstoday.com
WHAT IS KIMCHI AND WHAT HEALTH BENEFITS DOES IT HAVE?
From nutritionadvance.com
HEALTH BENEFITS OF KIMCHI - WEBMD
From webmd.com
AUTHENTIC KOREAN KIMCHEE BY KIMCHEE GIRL
From kimcheegirl.com
14 DAY KIMCHI DIET: FAST WEIGHT LOSS! - 2022 - THEKOREANGUIDE
From thekoreanguide.com
KIMCHI (KIMCHEE) - PLATINGS + PAIRINGS
From platingsandpairings.com
BEYOND KIMCHEE | AUTHENTIC KOREAN AND ASIAN RECIPES
From beyondkimchee.com
KIMCHEE RECIPE - GREENER IDEAL
From greenerideal.com
KIMCHEE AN EASY TRADITIONAL RECIPE (VIDEO) - SAVOR THE BEST
From savorthebest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love