Kimchi Tako Poke Food

TRADITIONAL KIMCHI

Traditional Kimchi image

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

Ingredients

1 head napa cabbage, shredded and rinsed
1 small radish, cubed
coarse salt to taste
6 cloves garlic, peeled
1 small white onion
1 (1 inch) piece fresh ginger
1 tablespoon rice vinegar
¼ cup water, or as needed
1 ripe persimmon, chopped
1 cucumber, chopped
3 medium green onions, minced
1 pinch red pepper flakes, or to taste

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

TAKO POKE

Tako Poke image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)
3 to 4 pound octopus, debeaked
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 English cucumber, peeled and thinly sliced
5 scallions, white and tender green parts only, sliced on the bias
1 red chile, stem and seeds removed and thinly sliced
1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized
Salt, if needed

Steps:

Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
Fold octopus into cucumber/scallion mixture.
Serve at room temperature as a salad.

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