Fermented Vegetables Kimchi Recipes

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

Kimchi (Korean Fermented Spicy Cabbage) image

I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.

Provided by mykoreaneats

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P2DT9h25m

Yield 14

Number Of Ingredients 16

Ingredients

3 heads napa cabbage
3 cups water
4 cups coarse sea salt
3 cups water
3 tablespoons sweet rice flour
1 yellow onion
12 cloves garlic, peeled
2 tablespoons minced fresh ginger root
1 tablespoon water, or as needed
4 cups Korean red chile flakes (gochugaru)
½ cup fish sauce
¼ cup dried salted shrimp (saeujeot)
2 tablespoons brown sugar
1 tablespoon sesame seeds, or more to taste
2 cups Korean radish, cut into matchstick-size pieces
3 green onions, cut into 2-inch pieces

Steps:

Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Nutrition Facts : Calories 88 calories, Carbohydrate 17.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 24795.6 mg, Sugar 4.7 g

VEGETARIAN KIMCHI

Vegetarian Kimchi image

This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.

Provided by henry

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P3DT2h25m

Yield 30

Number Of Ingredients 11

Ingredients

1 head napa cabbage, chopped
¼ cup salt, divided
6 cloves garlic
1 (1 inch) piece fresh ginger root, peeled and chopped
1 small white onion, peeled and chopped
2 tablespoons water
3 green onions, minced
cayenne pepper to taste
1 ripe persimmon, chopped
1 small radish, shredded
1 cucumber, diced

Steps:

Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth.
Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.

Nutrition Facts : Calories 6 calories, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 1.9 mg, Sugar 0.4 g

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