Hot Kimchi Pickle Quick Recipes

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QUICK SPICY KIMCHEE



Quick Spicy Kimchee image

Provided by Tyler Florence

Categories     side-dish

Time 6h40m

Yield 1 quart

Number Of Ingredients 8

2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar

Steps:

  • Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
  • In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

HOT KIMCHI PICKLE - QUICK



Hot Kimchi Pickle - Quick image

Make and share this Hot Kimchi Pickle - Quick recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large cucumber, thinly sliced (about 2 cups)
1/2 teaspoon salt
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon sesame oil
2 cloves garlic, smashed
1/2 teaspoon hot pepper flakes
1/4 teaspoon cayenne pepper

Steps:

  • In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain.
  • Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper.
  • Toss to combine.
  • Enjoy!

Nutrition Facts : Calories 28.9, Fat 1.2, SaturatedFat 0.2, Sodium 292.6, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 0.6

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Top Asked Questions

What are cucumber kimchi Pickles?
Here’s a recipe for all the fermenters out there- Cucumber Kimchi Pickles! They are basically half-sour, slightly- fermented cucumbers -like pickles- but with the addition of Korean flavors like chilies, chilies, garlic, and either fish sauce or miso paste (for a vegan version).
How do I make kimchi?
Step-by-step instruction will improve your kimchi making skill. Cut off the stem part of cabbage. Cut each cabbage leaf in half or 3-4 section (depends on the size). Place the cabbage leaves in a large mixing bowl. Combine salt and water and bring to a full boil and dissolve the salt; cool down for 5 minutes.
How to make Korean quick cucmber Pickles?
Mix the ginger, garlic, fish sauce, and gochugaru into a paste. Add the carrot, scallion, and cucumbers. Mix to coat the cucumbers well. Pack the Korean Quick Cucmber Pickle mixture into jars. Add a bit of spring (or distilled water) until the pickles are about ⅓ submerged.
Do you need a kimchi Crock to ferment Pickles?
For fermented pickles including kimchi: You don’t need a handmade kimchi crock (called onggi) to ferment kimchi! • Glass jars or ceramic crocks are perfectly fine vessels just as long as they’re food-safe. Don’t use plastic which might leach chemicals, or stain (especially for kimchi).

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