Caramelized Kimchi Relish Recipes

CARAMELIZED KIMCHI RELISH

Steps:

• Heat large skillet until very hot. In a bowl, toss half of the kimchi with the sugar and vinegar and add it to the skillet. Cook over high heat until the liquid is thickened and sticky and the kimchi is browned in spots, 5 to 6 minutes. Let cool slightly.
• Scrape the caramelized kimchi back into to the bowl. Add the uncooked kimchi, then toss and serve.

KIMCHI RELISH

Steps:

• Chop or slice kimchi into smaller pieces, if necessary. In small bowl, mix kimchi, honey and vinegar. Serve or cover and refrigerate.

KIMCHI

Steps:

• Cut the cabbages lengthwise into quarters, then across into thick ribbons. Put the cabbage in a big bowl and use your hands to toss it with the salt. Pour in cold water to cover the cabbage. It will float, so invert a plate on top, or a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged. Cover the bowl with a towel and leave it out overnight.
• The next day, use your hands to lift the cabbage out of the brine and put it in a big bowl. (Keep the brine, too.) In a small bowl, make a chili paste of the soy sauce, fish sauce and Korean chili powder. (Check the ingredients list to make sure you get pure chili powder, not the kind that has salt mixed in.)
• Add the chili paste to the cabbage along with the scallions, garlic, ginger and, if you like, the carrot sticks. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables.
• Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast). Taste it after three or four days, and every day after. As the vegetables shrink, the kimchi can be combined in ever-smaller containers; just keep it covered with brine.
• When it tastes good to you, it's done.

TRADITIONAL KIMCHI

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.

CARAMELIZED ONION RELISH

Steps:

• In a medium pot, melt butter until foam subsides.
• Add onions and cook over low to medium heat until they are very soft, 10-15 minutes.
• Add sugar and apple cider vinegar and cook gently until onions are golden brown, stirring frequently, another 10-15 minutes.

CARAMELIZED ONION RELISH

Steps:

• Melt butter in a large pot and add the onions and sugar.
• Cook, uncovered,over medium high heat for 30-45 minutes, stirring occasionally - the onions will be beginning to caramelize.
• Stir in the garlic, wine, cognac and vinegar.
• Bring to a boil, then reduce heat and cook for 15 minutes, stirring often.
• Add salt and pepper, then spoon into jars and process in a waterbath for 30 minutes.

CARAMELISED ONION AND BALSAMIC RELISH

Steps:

• Finely slice the onions. Much easier with a mandolin or food processor.
• Heat the oil in a large deep frying pan.
• Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally.
• Stir in the mustard seedsand cook a further minute.
• Add the brown sugar, balsamic vinegar and the salt.
• Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised.
• Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.