Fennel Quick Kimchi Recipes

QUICK FENNEL AND CABBAGE KIMCHI

Steps:

• Remove any tough outer leaves from the cabbage, and remove the core. Shred remaining cabbage leaves. Slice each fennel bulb in half lengthwise, and remove the core. Thinly slice fennel widthwise (against the grain). Place shredded cabbage and sliced fennel in a large bowl, then sprinkle with kosher salt. Let sit at room temperature for 15 minutes.
• Squeeze the liquid from the cabbage and fennel, then place in a medium bowl. You can do this with your hands or a kitchen towel (I used my hands - it's kindof fun). Discard the liquid.
• Add the green onion, garlic, ginger, chile paste, fennel seeds, sugar and rice vinegar to the bowl with the cabbage and fennel, tossing to combine. You can enjoy immediately, but I let the mixture sit at room temperature for 2 hours to let the flavors mingle a bit more. Store up to 1 month in the refrigerator.

FENNEL 'QUICK KIMCHI'

Steps:

• In a medium bowl, toss the fennel with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
• After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the fennel dry, then add the fennel to the dressing and toss until well coated.
• Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 2 to 3 days.

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.

QUICK KIMCHI

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.