KIMCHI
This is a recipe for a basic napa cabbage kimchi. I have been making different kinds of kimchi for the past several years. It has taken several batches to find the right combination that my family likes. While it is much easier to just buy it from the korean market, there is nothing like homemade kimchi that is made with love and care. This is a rough recipe. Making kimchi is a method, not a strict recipe. Also, please note that it is important to find the best ingredients you can find. Mediocre ingredients lead to mediocre results. I find that the overnight salting is less wasteful and keeps the kimchi crunchier longer. It sounds like it takes a long time, but active prep time is probably about 1 to 1 1/2 hours since the cabbage does a lot of the work while you are sleeping.
Provided by graciethebaker
Categories Greens
Time 2h5m
Yield 2 jars, 50 serving(s)
Number Of Ingredients 10
Steps:
- Start this in the evening.
- Wash your kitchen sink well with soap and then put the plug in.Run the cool water.
- Trim off any yellowed or unattractive parts of the napa.
- Cut each cabbage in 1/4 at the root end. cut off the tough root at an angle and cut the leaves into large bit size pieces then place all of this into the sink. Throw the tough root away.
- Keep going until all of the cabbage in in the sink. Rinse the cabbage well and then use hands or a colander to drain the cabbage slightly and place into very large bowls.
- Follow the previous step once more until you are sure that the cabbage is very clean.
- Evenly sprinkle the 1/2 cup salt over the cabbage and try to toss the best you can.
- Once before you go to bed toss the cabbage again to evenly distribute the saltly water that is being made.
- In the morning toss the cabbage again. You should notice that the cabbage has shrunk by 1/3 or maybe 1/2 at most.
- Taste the salty water that has collected. It should be salty but not to the point you wouldn't want to taste it again. If it doesn't seem saltly enough add a few more Tablespoons of salt.
- Now check the cabbage. Take a piece of the thick white part and bend it. It should give, but not be soft. Salting takes 10-14 hours.
- Next prepare the flour porridge. Put 3 cups cold water and the 1/2 cup sweet rice flour in a large saucepan over med-high heat. STIR constantly. Once it is boiling and has thicken significantly keep stirring and cooking it for 1 more minute.
- Take the flour porridge off the heat and cool completely.
- Once the porridge has cooled completely to room temperature, put the rest of the ingredients in to the large saucepan and combine well. Stir for a few minutes to draw out the red color of the gochugaru.
- Wearing rubber gloves or some other kind of protective glove, pour the sauce mixture over the cabbage and rub it in well. Not just mix it. You much rub it so that every piece of cabbage has been coated. This rubbing will encourage the red color too.
- Taste a small piece of kimchi. It has not fermented yet, but see if you feel it lacks something. Whether salt or sugar. Adjust if you need to.
- Place the unfermented cabbage into 2 large kimchi jars with tightfitting tops. Press down the cabbage leaving space at the top. This will keep the kimchi juice from overflowing when it ferments. put a piece of plastic wrap over the top and then screw on the lid.
- Place one jar into the back of your fridge. You can take this one out and ferment it when the first jar is done.
- Place one jar on the counter on top of a plate with a lip (this catches any possible overflows) for 1-2 days. After 1 day, take a piece out and taste to see if you like the level of fermentation. If not try another piece after 1/2 day or 1 day. 2 days should be the maximum time it takes. Each time you open the jar, press down the cabbage because the bubbles from the fermentation will cause the cabbage to lift out of the liquid. After you are satisfied with the fermentation level, place the jar into the fridge and enjoy.
- After the kimchi has become to soft for you to enjoy eating raw, it is perfect for cooked applications. Do not throw it away. This does not rot easily unless you contaminate the jar.
Nutrition Facts : Calories 13, Sodium 1187.9, Carbohydrate 3.1, Fiber 0.1, Sugar 1.6, Protein 0.2
More about "napa cabbage kimchi aka paechu kimchi food"
3. To make the kimchi, dissolve 6 tablespoons of salt in a large bowl with 5 1/4 cups of warm water. Dunk the cabbage and cucumbers in the water and squeeze out any excess liquid. 4. Transfer the cabbage and cucumbers to another large bowl. Spread the remaining salt between each cabbage …
From goop.com
From goop.com
When preparing Baechu-Kimchi (Napa Cabbage Kimchi) you need to brine the cabbage.While I didn’t quite understand what he was trying to impress upon me, the best I could get from my aboji‘s ([step-] father’s) broken English was that brining the cabbage …
From senseandedibility.com
From senseandedibility.com
7. When you have stuffed the entire cabbage, take one big leaf and wrap it tightly around the entire cabbage. Keep the cabbage in a 1 gallon jar, and press down firmly to avoid any air bubbles. Let the cabbage sit for 2-3 days. 8. Now, remove the kimchi …
From food.onehowto.com
From food.onehowto.com
Napa cabbage: The granddaddy of all kimchi. This is the kimchi that people think of when they hear the word kimchi—from taco topper to the cooler case at Ralph’s. There are literally thousands of different kimchi recipes and combinations, tied to the seasons. That said, this recipe is special.Traditionally, napa kimchi …
From thedailymeal.com
From thedailymeal.com
While the cabbage is brining, come back to this post to get ready for Kimchi seasoning. Second, make the …
From seasonedbyjin.com
From seasonedbyjin.com
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish (but check out other types of kimchi…
From chowhound.com
From chowhound.com
Step 7: Combine the Korean kimchi ingredients. In a large bowl, combine the chopped vegetables and kimchi paste and stir well. Because the radish contains a lot of water, this will naturally “thin” the paste over time. Finally, it’s time to add the salted (and rinsed!) cabbage …
From alphafoodie.com
From alphafoodie.com
So many Korean dishes are made with well-fermented kimchi, such as kimchi jjigae, kimchi mandu, kimchi bibim guksu, kimchi fried rice, kimchi jeon, tofu kimchi, and many more. Buying napa cabbage For this pogi kimchi, it’s best to use a medium to large cabbage …
From koreanbapsang.com
From koreanbapsang.com
1. Chop and soak the cabbage, radish, and carrot in a brine overnight. The brine should be made up of about 4 cups of water and 4 tablespoons of sea salt. 2. Prepare the paste (ginger, garlic, onion, hot/sweet peppers) - this can be easily done in food processor. 3. Strain the brine off of the cabbage…
From natureandnurtureseeds.com
From natureandnurtureseeds.com
Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the ...
From today.com
From today.com
21.3m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 29 [Homemade] Kimchi. OC. Close. 29. Posted by 1 year ago. Archived [Homemade] Kimchi…
From reddit.com
From reddit.com
Classic kimchi can be too spicy for those not accustomed to the heat, so Choi’s White Napa cabbage kimchi, a 2016 Good Food Awards Finalist, is a perfect introduction to this wonderful family of fermented foods. It is tangy and tart but milder than most kimchi. First off, using Napa cabbage is key to keep this recipe aligned with traditional kimchi…
From foodnewsnews.com
From foodnewsnews.com
Korean cuisine seems to have taken forever to become popular in the United States. It’s only been the last 10-15
From tacticalmarket.org
From tacticalmarket.org
1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and …
From epicurious.com
From epicurious.com
Cut the cabbage lengthwise in half, then cut the halves crosswise into 1 inch wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. …
From plateandfork.wordpress.com
From plateandfork.wordpress.com
Napa Cabbage Kimchi. Photo by echacha. Advertisement. My first traditional kimchi. I had a thrilling experience after my kimchi fermented after 36 hours. I found my jar spilled out a little kimchi juice, I knew there were so bubble I need to press down. Once I open the jar like ‘pop’ sound, some kimchi …
From maangchi.com
From maangchi.com
Momofuku’s perfectly prickly cabbage kimchi. If you’re looking for a unique dish, look no further than the innovative recipes of David Chang, chef and owner of Momofuku and co-author of ...
From today.com
From today.com
1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator. 2. Combine the garlic, …
From plain.recipes
From plain.recipes
This is the kimchi we use most often in our cooking and in our restaurants. Dec 29, 2017 - Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm. This is the kimchi we use most often in our cooking and in our …
From pinterest.com
From pinterest.com
Homemade Napa Cabbage Kimchi AKA paechu kimchi. 1 head large Napa cabbage, outer layer removed. 5 green onions, sliced. 3 carrots, julienned or grated. 1 green apple grated, you may omit if you like. …
From greenurbankitchen.blogspot.com
From greenurbankitchen.blogspot.com
Kimchi , a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups and stews. It is eaten as a side dish with almost every Korean meal. There are hundreds of varieties of kimchi made with diff…
From en.m.wikipedia.org
From en.m.wikipedia.org
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe This pickled and fermented Napa cabbage, called baechu kimchi, is the most popular and recognizable form of kimchi…
From thespruceeats.com
From thespruceeats.com
Napa Cabbage Kimchi from 'Maangchi's Real Korean Cooking' Traditional style kimchi recipe that can made into all kinds of Korean side dishes from soups to fried rice. Recipe: Maangchi's Napa Cabbage Kimchi | The Leonard Lopate Show | WNYC. There are hundreds of different kinds of kimchi, but the baechu-kimchi is king of them all. Article by WNYC. 5. Indian Food …
From foodnewsnews.com
From foodnewsnews.com
Napa Cabbage Kimchi (Paechu Kimchi) Grateful. That’s a word that instantly pulls up negative connotations for me (I blame the PR machine behind The Secret) but I cannot help it. That being said, I have a …
From fiveflavorsalchemy.wordpress.com
From fiveflavorsalchemy.wordpress.com
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.co.uk
From pinterest.co.uk
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage . 1 bulb garlic, cloves separated and peeled. 1 (2-inch) piece of ginger root. 1/4 cup …
From epicurious.com
From epicurious.com
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
From github.com
Korean food photos Napa cabbage kimchi. Photo by Sandrakhor. Lovely Korean Kimchi. The recipe is here. Advertisement. Advertisement. Posted on Friday, February 17th, 2012 at 12:04 pm. Last updated on October 7, 2014. Tagged: 배추김치, kimchi, korean food, Korean kitchen, maangchi recipe, napa cabbage kimchi…
From maangchi.com
From maangchi.com
Pauchu Kimchi. Napa cabbage kimchi appears quite frequently in the Momofuku Cookbook. The kimchi is a key ingredient for the brussel sprouts, kimchi consomme, fuji applas salad, bo ssäm, and a few …
From momofukuathome.wordpress.com
From momofukuathome.wordpress.com
Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. Kimchi can be made with many different kinds of vegetables and can also include fish or meat. … Here are 10 of the most interesting kinds of kimchi.
From tchaise.com
From tchaise.com
Napa Cabbage Kimchi Aka Paechu Kimchi Recipes ... Categories Food & Cooking Cuisine-Inspired Recipes Korean-Inspired Recipes. Yield Makes 1 to 1 1/2 quarts. Number Of Ingredients 11. Ingredients; 1 small to medium head Napa cabbage…
From tfrecipes.com
From tfrecipes.com
Kimchi is, most commonly, fermented Chinese cabbage, with chili peppers and garlic adding kick. (Loads of variations involve oysters and radishes and all kinds of other goodies.) It’s ...
From blog.timesunion.com
From blog.timesunion.com
Napa Cabbage Kimchi (aka paechu kimchi) Recipe | Epicurious best www.epicurious.com. 1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and …
From therecipes.info
From therecipes.info
Home » K-Food » Napa Cabbage Kimchi (Baechu Kimchi) 7/15/2014. Napa Cabbage Kimchi (Baechu Kimchi) Kimchi (Korean: 김치) is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi…
From janesgreentable.blogspot.com
From janesgreentable.blogspot.com
Pour the kimchi sauce over the cabbage and, using your hands, toss the ingredients until evenly mixed. Place the kimchi in a large, nonreactive ceramic or glass container, such as a wide mouth canning jar, and press down slightly to submerge. Place a heavy weight (a stone or heavy plate) over the kimchi, making sure to leave a few inches between the kimchi …
From cuesa.org
From cuesa.org
Napa cabbage kimchi (aka Paechu kimchi) Momofuku Makes 1 to 1½ quarts Kimchi is a fermented pickle, like sauerkraut, and the fermentation process is key to its flavor. It's elemental in Korean food and in Momofuku food…
From happilyeatingmywaythroughlife.blogspot.com
From happilyeatingmywaythroughlife.blogspot.com
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant …
From eatyourbooks.com
From eatyourbooks.com
Napa Cabbage Kimchi. Napa Cabbage Kimchi Recipe Type: Fermented Foods. Cuisine: Raw Vegan. Author: Cherie Soria. Serves: 1 quart. Equipment: Cutting board and knife, large bowl, gloves (optional but highly recommended), small jar of water with lid to weigh the kimchi …
From rawfoodchef.com
From rawfoodchef.com
This recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi …
From food.com
From food.com
Americans have good reason to associate kimchi with Napa cabbage; one of my Korean sources tells me that over 75% of all kimchi made in Korea is made with “choson paech’u,” or Napa cabbage. Delicious in taste, lovely in texture, this cabbage preserves extremely well, since about 90% of the cabbage’s liquid is drawn out of it during the salting phase of kimchi-making. The following Napa ...
From wine4food.com
From wine4food.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