Fermented Vegetables Kimchi Recipes
KIMCHI (KOREAN FERMENTED SPICY CABBAGE)
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
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
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
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
More about "fermented vegetables kimchi recipes"
TWO FERMENTED VEGETARIAN KIMCHI RECIPES – …
2018-04-10 for the Radish Kimchi. In a saucepan, bring water to a boil and add half the sea salt and all the sugar, and stir well to dissolve. Turn off the heat …
From butteredveg.com
5/5 (1)Total Time 3 hrs 20 minsCategory CondimentCalories 63 per serving
From butteredveg.com
5/5 (1)Total Time 3 hrs 20 minsCategory CondimentCalories 63 per serving
- Chop the napa cabbage, wash it, and spin it dry. Three pounds of napa cabbage will fill two large bowls, but after it is salted for some time it will reduce to one bowl. Divide the salt and sprinkle it to cover the cabbage evenly. Use both hands to combine well. Let the cabbage soak in the salt for two hours, stirring every 30 minutes. The salt draws out moisture from the vegetable and hastens the fermentation process.
- In a saucepan, bring water to a boil and add half the sea salt and all the sugar, and stir well to dissolve. Turn off the heat and allow brine to cool.
CLASSIC KIMCHI (LACTO-FERMENTED VEGETABLES) - PRISCILLA …
2018-03-04 Place the cabbage, daikon and carrots into the brine and allow to soak under the brine for at least three hours, or more. Place a weight on top to …
From priscillasoligo.com
From priscillasoligo.com
- Place the cabbage, daikon and carrots into the brine and allow to soak under the brine for at least three hours, or more. Place a weight on top to ensure the vegetables stay soaking under the brine.
- Meanwhile, in a medium bowl mix together well the ginger, garlic, onion, spring onion and chillies. Set aside and cover for the flavours to meld.
- Once vegetables have soaked for at least three hours, strain out the brine using a sieve with a bowl underneath. Reserve the brine in case you need it later.
SIMPLE FERMENTED KIMCHI RECIPE | SIDECHEF
2021-04-30 HIDE IMAGES. SHOW ALL IMAGES. Step 1. Make the brine by dissolving natural Sea Salt (3 Tbsp) in the filtered Water (4 cups) . Step 2. Wash, dry the Napa Cabbage (5 …
From sidechef.com
4/5 (1)Total Time 45 minsCuisine KoreanCalories 53 per serving
From sidechef.com
4/5 (1)Total Time 45 minsCuisine KoreanCalories 53 per serving
- Place the cabbage in a large mixing bowl and pour over the brine using a ceramic plate. Weigh the cabbage down under the brine for 30 minutes.
- In the meantime, wash your jar in hot water and vinegar and allow it to air dry on a clean tea towel.
EASY FERMENTED KIMCHI RECIPE - FOOD NEWS
Wash the chopping board, knife, bowl and glass jar in hot water and allow it to air dry. Rinse the vegetables and get rid of any dirt that may be on them. Make the brine by dissolving 3 tablespoons of salt in the filtered water. Cut the cabbage into large, bite-sized pieces and put aside two of the large outer leaves.
From foodnewsnews.com
From foodnewsnews.com
HOW LONG TO FERMENT KIMCHI USING KRAUT SOURCE - EPIC GARDENING
2022-02-17 In my experience, when I make kimchi, I like a fermentation time of at least 5 days. Initially as the lactic acid in the cruciferous veggies releases and starts to work, it will start producing tiny bubbles that slide up along the sides of the jar. The longer the fermentation time, the slower those bubbles will appear.
From epicgardening.com
From epicgardening.com
QUICK AND EASY RAINBOW KIMCHI (FERMENTED FOOD, GUT HEALING)
Tip into a bowl, mix with 1 tablespoon Himalayan salt, then set it aside for 1 hour. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chili sauce, coconut sugar, and rice vinegar together in a small bowl. Rinse the cabbage under cold running water, drain and dry thoroughly.
From pranathrive.com
From pranathrive.com
A HOMEMADE KIMCHI RECIPE ROUND-UP - FERMENTOOLS
2021-01-28 Salt slows the fermentation process, so to make kimchi without salt, you need to slow fermentation in another way. Fermenting in cooler temperatures is one way to do this. This recipe also uses dulse which is a seaweed that contains natural salts. This offers enough sodium for the fermentation without adding salt.
From fermentools.com
From fermentools.com
CUCUMBER KIMCHI RECIPE - NOURISHED KITCHEN
2022-02-17 Cucumber kimchi is a lightly fermented Korean vegetable side dish. Like kimchi made with cabbage or daikon radish kimchi, it's made with a bit of salt and seasoned gochugaru (Korean-style chili powder), garlic (or garlic chives), ginger, and other ingredients. The cucumbers are crisp and juicy with a delicate sweetness that's balanced by the ...
From nourishedkitchen.com
From nourishedkitchen.com
SIMPLE KIMCHI RECIPE - CULTURES FOR HEALTH
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. Once the kimchi is finished, put a tight lid on the jar and move to cold storage.
From culturesforhealth.com
From culturesforhealth.com
HOW TO MAKE KIMCHI - THE BENEFITS OF FERMENTED VEGETABLES
2022-01-09 Chop bell peppers and onion, shred cabbage and mince garlic. Combine all the veggies in a big bowl and add the salt. Rub Finely Ground Pink Himalayan Salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.; Pack vegetables and their juices into mason jar.
From naturallivingfamily.com
From naturallivingfamily.com
DAIKON KIMCHI (KKAKDUGI) RECIPE | RéVOLUTION FERMENTATION
Preparation. Peel the daikon, carrots, and garlic. Cut the daikon radish into small cubes of about 5mm (1/4"). Shred the carrots. Chop thinly the green onions, garlic, and ginger. In a large bowl, add all ingredients except water and flour. Mix ingredients well. Let it stand for 15 minutes. In a small saucepan, combine the rice flour and water.
From revolutionfermentation.com
From revolutionfermentation.com
HOW TO MAKE KIMCHI (TRADITIONAL RECIPE) | REVOLUTION FERMENTATION
Chop the garlic and ginger very finely. Mix all the ingredients in a large bowl. Wait 15 minutes, until the vegetables have released their liquid. Put in each jar and compress well. Add a weight and close the jar. Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation.
From revolutionfermentation.com
From revolutionfermentation.com
HOW TO MAKE KIMCHI [EASY KIMCHI RECIPE] - MY …
2018-10-26 Sauté kimchi for a while and then, add cooked rice, greens, and soy sauce. Add scrambled eggs and you are done with preparing a highly nutritious and tempting dish. Stuffing kimchi in a quesadilla can be a perfect option for your lazy weeknight dinner. You just need to shred some cheese, add fresh herbs and kimchi.
From myfermentedfoods.com
From myfermentedfoods.com
FERMENTED NETTLE KIMCHI — FERMENTWORKS
2015-05-20 Rinse the nettles in cold water then immerse in the brine solution. Use a plate as a weight to keep the veggies submerged. Set aside, at room temperature for 6–8 hours. Using a colander set over a large bowl, drain the nettles reserving the liquid. Combine the ingredients of the kimchi mixture, blending thoroughly.
From ferment.works
From ferment.works
10 RECIPES FOR RED-HOT, FERMENTED WAYS TO USE KIMCHI
2020-07-26 Sink your teeth into this chewy Kimchi Seafood Pancake and savor the taste of succulent fresh prawns amidst the soft, starchy pancake with each bite. When the hunger pang hits in the mid-afternoon, this slightly spicy Korean snack makes for …
From asianfoodnetwork.com
From asianfoodnetwork.com
DON'T BIN VEGETABLE SCRAPS: TURN THEM INTO KIMCHI - THE GUARDIAN
2020-02-22 Wash everything in cold water and drain in a colander. Massage the sea salt into the veg, leave to steep for 30 minutes, then pour off any …
From theguardian.com
From theguardian.com
BASIC FERMENTED KIMCHI - INFERMENT
Cut cabbage into pieces of 1 ó “ and radish into 2” length of narrow sticks. Cut carrots and Asian pear into the same size sticks. In large bowl, combine, green onion, mustard greens, Asian pear, carrots 1 tablespoon salt and sugar and toss gently. Add to the bowl the cabbage and radish. Add the ginger-chili-garlic paste with and mix together.
From inferment.com
From inferment.com
HOW TO MAKE NO-SALT KIMCHI RECIPE - FERMENTOOLS
2018-06-04 Also, sanitize the Fermentools fermentation lock, glass weight, and lid. Put vegetables in the mason jar and top up with filtered water, if necessary, to fully cover the vegetables. Remember, allow a 1-inch headspace for expansion inside the jar. Next, place the glass weight to fully submerge the vegetables under the liquid.
From fermentools.com
From fermentools.com
KIMCHI 101: DIGGING INTO KOREA'S FAMOUS FERMENTED VEGETABLE DISH
2022-05-21 May 21, 2022. Kimchi, a fermented vegetable dish, is a traditional dish that accompanies every meal served in Korea. There are many variations in recipes and forms, using different vegetables such as cabbage, radish, and cucumber. The health benefits of kimchi have been scientifically proven, increasing the global interest in this Korean food.
From korea.stripes.com
From korea.stripes.com
FERMENTED VEGETABLES CREATIVE RECIPES FOR FERMENTING 64 …
making kimchi sauerkraut and pickles and then refine your technique as you expand your repertoire to incl' 'fermented vegetables olykraut May 9th, 2020 - fermented vegetables buy now book 24 95 creative recipes for fermenting 64 vegetables amp herbs in krauts kimchis brined pickles brine is a delicious tonic containing a huge dose of probiotics lactic acid …
From passport.dio.cuhk.edu.hk
From passport.dio.cuhk.edu.hk
HOW TO MAKE FERMENTED KIMCHI: A RECIPE & EASY METHOD
2012-07-17 By Katie Kimball @ Kitchen Stewardship® / 7 minutes of reading / Updated 05/09/2020 / “How-to” Do it Yourself, Eat Well Spend Less, How-to Tutorials, Real Food Recipes, Real Food Roadmap, Save Money / cabbage, carrots, condiments, evergreen, fermentation, gluten free, grain free, preserving vegetables, Real Food Recipes, side dish, traditional foods, …
From kitchenstewardship.com
From kitchenstewardship.com
WHAT IS KIMCHI AND HOW IS IT USED? - THE SPRUCE EATS
2021-07-30 What Is Kimchi? Kimchi is a traditional Korean dish whose components can vary but usually include some combination of vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months. Cabbage is the most common vegetable used to make kimchi …
From thespruceeats.com
From thespruceeats.com
10 KIMCHI RECIPES WITH DIFFERENT VEGETABLES (PART II)
2018-12-12 3.Fresh Kimchi Salad with Spring Cabbage ( Bomdong Geotjeori) Fresh Kimchi Salad with Spring Cabbage. Vegetables Used: Korean spring cabbage or Napa cabbage. This is kimchi that can be made in 15 minutes with no pickling or fermentation. Koreans call it “geotjeori” 겉절이, which basically means “pickling just the outside”.
From kimchimari.com
From kimchimari.com
FERMENTED VEGETABLE RECIPES - THE SPRUCE EATS
2022-03-01 All you need is salt and water and a week or two, but feel free to add a few slices of onion, a clove of garlic, a hot pepper, or fresh herbs. Enjoy the fermented carrot sticks as a snack with ranch dressing for dipping, or chop them and add them to a salad or coleslaw . Continue to 9 of 14 below. 09 of 14.
From thespruceeats.com
From thespruceeats.com
EASY HOME-MADE KIMCHI (KOREAN FERMENTED CABBAGE) - NERDS …
2018-05-14 Toss every 30 minutes or so. After cabbage is brined, rinse well in cold water several times until cabbage is no longer very salty. Drain excess water. Set a small pot on the stove and add 1/2 cup water and 1 tablespoon glutinous rice flour. Bring to a boil and stir until a thick paste forms.
From nerdswithknives.com
From nerdswithknives.com
FIVE EASY FERMENTED VEGETABLE RECIPES FOR BEGINNERS
2020-09-30 Fermented Beet and Red Cabbage Sauerkraut. Homemade Sauerkraut is definitely the easiest at-home fermentation project. Plus, it’s so easy and fun to make flavorful, nutrient-dense variations of sauerkraut, like this Fermented Beet and Red Cabbage Sauerkraut. With this recipe, you’ll learn how to ferment delicious sauerkraut in a mason jar.
From cultured.guru
From cultured.guru
21 EASY FERMENTED VEGETABLE RECIPES - NOURISHED KITCHEN
Salty, savory and excellent for gut health, these fermented vegetable recipes are a breeze to make. Try pickles, sauerkraut, kimchi and more. Try pickles, sauerkraut, kimchi and more. Skip to primary navigation
From nourishedkitchen.com
From nourishedkitchen.com
HOW TO MAKE KIMCHI - GROW FORAGE COOK FERMENT
2020-06-27 Massage the salt into the cabbage (this works best by using your clean hands), squeezing to release the liquid. Then cover the bowl and let it stand for 1-2 hours to release some of its liquid. Meanwhile, process the garlic, ginger, Korean chili flakes, soy sauce, and fish sauce in a food processor until a paste forms.
From growforagecookferment.com
From growforagecookferment.com
VEGAN KIMCHI RECIPE (EASY & HOMEMADE) - BIANCA ZAPATKA | RECIPES
2020-07-29 Step 2: Prepare the rice paste. Whisk together the rice flour and cold vegetable broth in a small saucepan. Be sure to use a whisk to avoid any lumps. Bring the water-flour mixture to a boil and cook until it starts to thicken. Then stir in cane sugar until it has dissolved.
From biancazapatka.com
From biancazapatka.com
KIMCHI | VEGETABLE RECIPES | JAMIE MAGAZINE
Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours. Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes. Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste.
From jamieoliver.com
From jamieoliver.com
KIMCHI RECIPES - BBC FOOD
Kimchi recipes Kimchi is a Korean pickle made with fermented vegetables, such as cabbage and radish. The vegetables are salted, then preserved in …
From bbc.co.uk
From bbc.co.uk
FERMENTED KIMCHI - PURPOSEFUL NUTRITION: HEALING WITH FOOD.
2020-05-23 Take a 2 quart jar and pack the vegetable mixture into the jar until close to full. Fill with water to come across the top of vegetables. Cover with a clean cabbage leaf. Put some kind of weight into the jar - stone, plastic bag with water in …
From purposefulnutrition.com
From purposefulnutrition.com
FERMENTED VEGETABLES: CREATIVE RECIPES FOR FERMENTING 64 …
What I liked most about Kirsten K. Shockey and Kirsten K. Shockey’s Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Kindle Edition was the fact that it quickly and efficiently proved to me that I was not going to be able to ferment vegetables in my ...
From goodreads.com
From goodreads.com
KIMCHI | FERMENTATION RECIPE
Chop the cabbage into large pieces – don’t try to shred it or chop it too fine. You’ll find everything shrinks down during the fermentation process. Slice the carrots and daikon into pieces approximately 1/8″ thick. They can be whatever size you wish. Dissolve a brine of 1/4 cup of salt to 4 cups of water.
From fermentationrecipes.com
From fermentationrecipes.com
37 FERMENTED VEGETABLE RECIPES: A FLAVORFUL GUIDE TO KRAUTS, …
37 Fermented Vegetable Recipes: A flavorful guide to krauts, kimchi, and other fermented vegetables that taste better than pickled foods.: Connor, Jennifer: 9781508600756: Books - Amazon.ca Connor, Jennifer: 9781508600756: Books - Amazon.ca
From amazon.ca
From amazon.ca
FERMENTED TRADITIONAL KIMCHI RECIPE - FLAME GORILLA
2022-02-06 This fermented traditional kimchi recipe is not only delicious but is really good for you. It naturally contains probiotics that aid in a healthy digestive system. Kimchi (pictured on the right above, next to sauerkraut, another fermented vegetable) is a traditional Korean dish that can be eaten on its own as a snack or is often served as a side to other Korean specialties …
From flamegorilla.com
From flamegorilla.com
MY HOMEMADE VEGAN KIMCHI RECIPE – MARY'S TEST KITCHEN
2020-10-26 To make 'fish' sauce, add soy sauce and salt to the 'sea' water. To make the slurry, add rice flour to the 'fish' sauce and whisk until no lumps remain. Microwave for 3 minutes, stirring every 30 seconds. Alternatively, bring to a boil on the stove and let cool. The result should be thick and gravy-like.
From marystestkitchen.com
From marystestkitchen.com
10+ HEALTHY KIMCHI RECIPES | EATINGWELL
2021-03-01 The fermented vegetable dish—which can be made with cabbage or other vegetables—is a staple of Korean cuisine. Not only is it delicious, but it also boasts some pretty great health benefits. Kimchi may help lower your cholesterol and contains probiotics, which keep your gut healthy. Try kimchi in recipes like Turkey Burgers with Gochujang & Kimchi and …
From eatingwell.com
From eatingwell.com
MAKING KIMCHI WITH SEASONAL VEGETABLES - CULTURES FOR HEALTH
I knead the vegetables until there is enough liquid to cover everything completely. This combination of vegetables required just a couple of minutes’ kneading. I added in one jalapeño pepper, minced, for a little kick, and pressed everything down until it was covered with the liquid. Then I put a plate into the crock, resting on top of the ...
From culturesforhealth.com
From culturesforhealth.com
EASY KIMCHI RECIPE (FERMENTED CABBAGE) - URBAN FARM AND KITCHEN
2019-12-31 Add hot pepper paste to cabbage, mix and coat all cabbage pieces with the paste mixture. Add vegetables and mix thoroughly. Transfer Kimchi to mason jars, making sure to tamp down and release any trapped air bubbles. Apply fermentation lid to mason jar. Ferment for 2 days at room temperature, then refrigerate.
From urbanfarmandkitchen.com
From urbanfarmandkitchen.com
HOW TO MAKE A MILD KIMCHI / FERMENTED VEGETABLES RECIPE
Important Notes: For the kimchi recipe:1. For the water in the brine, if it's chlorinated, boil it then cool it before using it for the brine recipe.2. Coars...
From youtube.com
From youtube.com
WHY FERMENTED VEGGIES ARE GOOD FOR YOU + A KIMCHI LUNCH WRAP
2017-10-21 Instructions. In a stone mortar add the minced ginger, garlic and chili flakes and mix with a pestle to obtain a red paste. Rinse the nappa cabbage leaves and drain well, then roughly chop them and add into a large bowl. Add the salt then use your hands to massage them until they softened and released their juices.
From helloglow.co
From helloglow.co
DIY FERMENTED VEGETABLES RECIPE | DESI~LICIOUS RD
2019-04-22 Preparing salt water and vegetables: Step 1: Start with a clean, dry glass jar. Wash the jar and lid in warm soapy water. Step 2: Prepare saltwater by combining sea salt with water. Step 3: Stir the salt and water, ensuring the salt granules are fully dissolved. Step 4: Prepare the vegetables by washing them in water.
From shahzadidevje.com
From shahzadidevje.com
KIMCHI-FLAVOURED FERMENTED VEGETABLES - POTLUCK AT OH MY VEGGIES
2015-06-16 Kimchi-flavoured fermented vegetables. June 16, 2015 by Crazygreenfruits Leave a Comment. Kimchi-flavoured fermented vegetables. Prep time: 10 min. Cook time: Total time: 4-5 days (fermentation time) Serves: 1 small pot. Fermented foods are good for your gut! Kimchi is a Korean specilaity that can be compared to sauerkraut, aka fermented cabbage. Here I …
From potluck.ohmyveggies.com
From potluck.ohmyveggies.com
HOMEMADE KIMCHI – LEARNING ABOUT FERMENTED FOODS
2018-02-25 This weight is to force water out of the kimchi and keep the kimchi submerged under the brine. Seal your jar, gently twist the airlock into place and fill with brine or distilled vinegar to the fill line. Store at 70 - 80 degrees F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65 degrees F, fermentation may take 3-4 weeks.
From shescookin.com
From shescookin.com
RECIPES | KIMCHI & FERMENTED VEGGIES - THE GREEN GAZETTE …
2015-09-15 Mix a brine of 4 cups of water for every 3 tablespoons of salt, enough to cover all of the vegetables. Use a crock or large glass jar to soak the vegetables in the brine overnight. Chop the garlic, grate the ginger, and chop the chilies; kimchi can absorb a lot of spice. Mix these spices together. Drain the brine off the vegetables and keep it ...
From thegreengazette.ca
From thegreengazette.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
