Cabbage And Pear Kimchi Recipes
CABBAGE AND PEAR KIMCHI
Like many food-oriented folk, I have a serious kimchi obsession going. But I didn't want just any old kimchi recipe in this book. And I knew just where to turn in search of a recipe that has a little something extra: my friend Deb Samuels, cooking teacher and coauthor with Taekyung Chung of The Korean Table: From Barbecue to Bibimbap. Deb keeps up on all things Korean, and she told me that not only is it becoming more fashionable to salt kimchi less than traditional recipes call for, but also that the water-soaking process probably can be skipped entirely. She also said one of her favorites is a white kimchi with a main ingredient of Asian pear, which happened to already feature strongly in my Korean Short Rib Tacos (page 92). Why not try a kimchi with cabbage and pear together? Of course, she was right on the money. Look for Korean chili powder, which has a distinctive heat but a mellow, sweet undertone, in Asian supermarkets; for kimchi, there really is no substitute. Once you have your ingredients, this kimchi could hardly be simpler to make, and the slight sweetness and crunch it gets from the pear make it positively haunting. Besides using it on the tacos, use it on Kimchi, Ham, and Fried Egg Pizza (page 107) and Fried Rice with Cauliflower and Kimchi (page 136).
Yield makes about 4 cups
Number Of Ingredients 10
Steps:
- Toss the cabbage with the salt in a large bowl. Let it sit until it exudes liquid and wilts, 60 to 90 minutes. Lift the cabbage out of the excess liquid by the handful, squeeze it dry, and transfer it to another bowl, discarding the liquid. Do not rinse.
- Stir in the Asian pear, tossing to combine.
- Combine the chili powder, garlic, ginger, water, sugar, oyster sauce, and fish sauce in a food processor. Process until smooth, scraping down the sides of the bowl if needed. Add to the cabbage-pear mixture, toss to combine, and let sit overnight, covered and at room temperature.
- Transfer the mixture to an airtight container and refrigerate. Wait at least a few days before using the kimchi, which will get more pungent as the days go by. Use within 2 weeks.
SPICY CABBAGE KIMCHI
Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes.
Provided by GochisosamaDeshita
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P4DT7h
Yield 56
Number Of Ingredients 9
Steps:
- Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
- Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 1916.5 mg, Sugar 1.2 g
RED CABBAGE KIMCHI
When we think of kimchi we tend to picture the classic kind found in Asian supermarkets, which is made primarily with Napa cabbage stained red from the chili powder and pungent with garlic. Interestingly, although that is indisputably the most popular variation, kimchi can be made with a wide array of vegetables and spices, with regional variations that affect the ingredients used and levels of heat and spice. Here we've used red cabbage for two reasons. The first is because we like its sweet flavor and slightly sturdy texture. The second, more practical, reason is that these fermented pickles are generally deemed ready when enough lactic acid is produced to change the pH from 6.5 to approximately 3.5\. Red cabbage juice changes color at this pH and becomes a bright reddish-purple, giving you a visual cue when fermentation is complete. Kimchi is a surprisingly good condiment for grilled hot dogs. It is a great way to doctor up packaged ramen at home. In place of coleslaw on a sandwich, it can add an unexpected kick to anything from corned beef on rye to pulled pork on soft white bread. Its heat and tang are wonderful for cutting through rich ingredients, and as a substitute for sauerkraut in choucroute, it is utterly delicious.
Yield makes 4 quarts
Number Of Ingredients 14
Steps:
- Cut the cabbage into quarters through its core. Cut the core out of each quarter. Cut each quarter cabbage into 4 sections lengthwise.
- In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine. Use several plates to weigh the cabbage down so it is submerged in the solution. Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
- Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture. Place the drained cabbage in a large bowl and toss it with the sugar. Make sure the cabbage is evenly coated with the sugar.
- Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor. Process until finely minced. Combine the scallions and watercress with the cabbage, then add the grated radish and pears. Toss the mixture to thoroughly combine.
- Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth. Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined. Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid. Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room. (A cooler room will take more time; a warmer room will take less.) The kimchi will be ready when the mixture changes to a uniform purple color throughout. Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
- When the kimchi is ready, pack it into jars and refrigerate. The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment. The kimchi should be eaten within 3 to 4 weeks.
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CABBAGE AND PEAR KIMCHI | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Toss the cabbage with the salt in a large bowl. Let it sit until it exudes liquid and wilts, 60 to 90 minutes. Lift the cabbage out of the excess liquid by the handful, squeeze it dry, and transfer it to another bowl, discarding the liquid. Do not rinse.
- Combine the chili powder, garlic, ginger, water, sugar, oyster sauce, and fish sauce in a food processor. Process until smooth, scraping down the sides of the bowl if needed. Add to the cabbage-pear mixture, toss to combine, and let sit overnight, covered and at room temperature.
- Transfer the mixture to an airtight container and refrigerate. Wait at least a few days before using the kimchi, which will get more pungent as the days go by. Use within 2 weeks.
EASY KIMCHI RECIPE FOR BEGINNERS - BEYOND KIMCHEE
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Reviews 123Category KimchiCuisine KoreanTotal Time 2 hrs 20 mins
- Dissolve the coarse sea salt with the water in a very large shallow mixing bowl or in the sink. Add the cabbage slices and toss to mix. Press top so the solution will sip through the cabbage.
- Soak the cabbage for 1 hour in the solution, toss so the top side will go down to the bottom and let it soak for another 45-60 minutes until the cabbages are well wilted.
- Meanwhile, make the seafood stock. Combine anchovies and shrimp in the water, bring to boil first, then simmer over low heat for 5 minutes. Let it cool and strain the stock. Reserve 1 cup.
- Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture.
WHITE PEAR KIMCHI RECIPE | GOOP
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Servings 1Category Sauces, Dressings & Spreads
- Slice the cabbage lengthwise into quarters. Cut out the core and discard it. Put the cabbage into a large container and add the water and salt. Let stand at room temperature for 2 hours; drain and rinse.
- To make the paste: Combine the water, rice flour, and sugar in a medium saucepan and bring to a simmer, stirring constantly until the mixture thickens, 1 to 2 minutes. Allow to cool while you make the guts.
- To make the guts: Combine the onions, pear, daikon, ginger, garlic, salt, coriander, and ground fennel in a food processor and process to a course puree.
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