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
ULTIMATE CABBAGE KIMCHI
Use this traditional kimchi recipe from Marja Vongerichten's "The Kimchi Chronicles" to make Grilled Steak with Kimchi Butter and Hot Dogs with Kimchi Relish.
Provided by Martha Stewart
Yield Makes about 6 quarts
Number Of Ingredients 12
Steps:
- Remove outer leave from cabbages and quarter each lengthwise; remove and discard cores. Slice each quarter crosswise into 2-inch pieces.
- Fill a clean sink with cold water and add cabbage to the water; let dirt and grit sink to bottom. Remove cabbage from water, leaving dirt behind. Drain sink and rinse. Refill sink with water and repeat process.
- Using very large bowls, layer cabbage with salt; let stand 45 minutes. Using your hands, toss cabbage, and let stand 45 minutes more. Fill sink with cold water and add cabbage to the water. Remove cabbage; drain sink and rinse; repeat process to remove all the salt.
- Fill a large saucepan with 3 cups water; whisk in rice powder. Bring rice powder mixture to a simmer over low heat, whisking constantly, until mixture thickens, about 3 minutes. Add sugar and cook 1 minute more. Remove saucepan from heat and let cool completely. To speed cooling process, fill a large bowl with ice water. Submerge pot into ice-water bath until liquid is cooled.
- Place ginger, garlic, and onion in the jar of a blender or bowl of a food processor; puree until smooth. Add fish sauce and mix to combine.
- Place cooled rice powder mixture, ginger mixture, radish, scallions, red pepper powder, and salted shrimp in a large bowl. Wearing disposable plastic gloves and, using your hands, mix until well combined. Add cabbage and continue mixing until well combined.
- Transfer cabbage mixture to six glass quart containers or a large plastic container, packing cabbage tightly to remove as much air as possible. Place plastic wrap directly on surface of cabbage before covering containers with lids. Let stand at room temperature for 2 to 4 days. Transfer to refrigerator for up to 6 months. Be sure to press down on kimchi to remove as much air as possible after each use.
TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
CLASSIC CABBAGE KIMCHI
Steps:
- Rinse the cabbage, and then quarter the heads lengthwise. Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them. Set aside for 1 hour.
- Rinse the cabbage under cold running water, and pat it dry. Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out moisture from the cabbage.
- Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients, and toss well. Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings. Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature.
- Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months.
FRESH KIMCHI
Provided by Molly O'Neill
Categories lunch, main course
Time 5h25m
Yield 6 cups
Number Of Ingredients 11
Steps:
- Quarter the cabbage and remove the thick, white core at the base. Halve each quarter. Place the cabbage in a large strainer set inside a large bowl. Toss the cabbage with 2 tablespoons of the salt. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed. Set aside to drain for 5 hours.
- Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.
- In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved. Pour mixture over the vegetables and toss until well coated. Season with additional salt, if necessary. Serve at room temperature.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 9 grams
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