RED CABBAGE KIMCHI
This spicy fermented cabbage is a popular delicacy in Korea and full of nutrients and probiotics from the fermenting process, making it one of the healthiest pickles around
Provided by Janine Ratcliffe
Categories Dinner, Lunch, Side dishes
Time 2h20m
Yield Makes 1kg
Number Of Ingredients 10
Steps:
- Add the red cabbage to a large mixing bowl and scatter over the salt. Use your hands to massage the salt firmly into the cabbage, bruising the flesh and pressing it all together. Cover loosely with a clean tea towel and leave for 2 hours to allow the salt to draw out the moisture. After 2 hours, tip into a colander, rinse well under cold running water and drain well.
- Rinse out the mixing bowl, and add the ginger, garlic, water or kefir water, gochugaru, fish sauce, sesame seeds, sugar, sea salt and a grind of black pepper. Stir well until you have a pungent paste, add the rinsed cabbage back in and mix together thoroughly. Spoon into the jar, or jars, packing down well so it all fits snugly - the top should be submerged in liquid. Tear off a piece of clingfilm and press it tightly down onto the surface to keep out as much air as possible then cover tightly with the lid. Leave to ferment at room temperature for 3-7 days.
- Check the kimchi every day, pressing the cabbage back under the surface liquid and replacing the clingfilm layer with fresh. Start tasting after 3 days - it should be pleasantly sour - leave it for longer if necessary. Much depends on the temperature and your personal taste. Once you're happy, store it in the fridge, where it will keep maturing nicely for a few months.
Nutrition Facts : Calories 28 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 2.7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1.5 grams fiber, Protein 1.1 grams protein, Sodium 0.6 milligram of sodium
BRUSSELS SPROUT KIMCHI
Provided by Jon Churan
Categories Side Low Fat Low Cal Low Cholesterol Brussels Sprout Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
- Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.
- Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.
- DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.
BRUSSELS SPROUTS WITH KIMCHI
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
- Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
- Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams
KIMCHI WITH RED CABBAGE AND BRUSSELS SPROUTS
I've decided that this is my favorite way to make kimchi. The color is striking and the Brussels sprouts add a lot of flavor to an already flavorful recipe.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety.
- Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion 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 glass jars (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.
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
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