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
EASY, FAST KIMCHI RECIPE {MAK KIMCHI}
Fragrant, simple, authentic, healthy Mak Kimchi recipe can be made in any kitchen. This tutorial takes the mystery out of making it yourself!
Provided by Rebecca Lindamood
Categories Side Dish
Time P3D
Number Of Ingredients 10
Steps:
- Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.
- Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away.
- Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and korean pepper powder. Zap it on high 'til it's smooth-ish. Add in the fish sauce and a couple of slops of pear juice and zap it more until it's about pancake batter consistency... maybe a bit thinner.
- Put the brined cabbabe/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Rough chop the green parts of the onions and add those to the cabbage/carrots. Pour the chili paste combo over the cabbage and wear gloves to massage it all over the cabbage/carrots green onions so everything is completely covered.
- Pack super tight in canning jars. CRAM it in there. Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place. Place it on a rimmed baking dish to catch any spill-over. Let it sit at room temperature for up to 72 hours, until it is bubbly and fragrant. Once every day, insert a clean chopstick or butterknife to release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.
- Store on a rimmed sheet in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time. The older it gets, the stronger it will become.
Nutrition Facts : Calories 9 kcal, Carbohydrate 1 g, Sodium 1894 mg, ServingSize 1 serving
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 is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process.
Provided by yogiclarebear
Categories Greens
Time P3DT7h
Yield 1 gallon
Number Of Ingredients 8
Steps:
- Rinse cabbages and cut crosswise into 2 inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
- Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours, or overnight.
- Drain the vegetables, reserving water. Return the cabbage and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well.
- Pack the mixture into a 1 gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
- Place the jar in a cool, dark place for 2 to 3 days, depending on how pickled you like it. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 168, Fat 3.2, SaturatedFat 0.6, Sodium 28535.3, Carbohydrate 35.5, Fiber 12.8, Sugar 11.3, Protein 6.5
HOT KIMCHI PICKLE - QUICK
Make and share this Hot Kimchi Pickle - Quick recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain.
- Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper.
- Toss to combine.
- Enjoy!
Nutrition Facts : Calories 28.9, Fat 1.2, SaturatedFat 0.2, Sodium 292.6, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 0.6
QUICK KIMCHI
A quick and easy kimchi from Cecelia Hae-Jin Lee's _Quick and Easy Korean Cookings_. Leave it out at room temperature for 2-3 days, depending how fermented you like it to taste. This is a fairly mild kimchi, good for beginners. Adapted from Serious Eats. http://bit.ly/hNAFzd
Provided by DrGaellon
Categories Greens
Time 10m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
- Dissolve the salt in the water. Put the cabbage and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
- Drain the vegetables, reserving the water. Return the cabbage and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
- Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how pickled you like your kimchi to taste. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.
Nutrition Facts : Calories 5.6, Fat 0.1, Sodium 983.6, Carbohydrate 1.1, Fiber 0.4, Sugar 0.4, Protein 0.3
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