QUICK SPICY KIMCHEE
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.
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
KIMCHEE
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
Provided by PalatablePastime
Categories Lunch/Snacks
Time P1D
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage coarsely and place in a large dish.
- Sprinkle cabbage with salt; let stand 3-4 hours.
- Squeeze cabbage dry with hands and place in another bowl.
- Add remaining ingredients except sesame oil, and mix well.
- Refrigerate at least 24 hours before serving.
- Sprinkle with a few drops of sesame oil on each serving, if desired.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 1909.8, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 3.5
KIM CHEE PEANUTS
We took roasted peanuts and coated them with sweet-spicy kochujang, Korean chile flakes, and garlic salt as a topper for the kale and cabbage salad at Tin Roof.
Provided by Sheldon Simeon
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F. Line a baking pan with parchment paper.
- In a large saucepan, stir together the sugar, oil, and 1 teaspoon water over medium heat. Once the sugar is dissolved, remove it from the heat and stir in the kochujang, kochugaru, and garlic salt. Add the nuts, stirring to coat evenly.
- Spread the nuts out in the baking pan. Bake until the nuts are toasted and glossy, 15 to 20 minutes, stirring once. Break the mixture apart. Cover and store at room temperature for up to 2 weeks.
KIMCHI, MY WAY
Provided by Mark Bittman
Categories side dish
Time 2h30m
Yield 16 small servings
Number Of Ingredients 10
Steps:
- Place the cabbage in a colander and sprinkle it with the salt, making sure to get plenty of salt between the layers of leaves. Let sit, undisturbed, for 2 to 3 hours.
- When the cabbage is very wilted, rinse it well, making sure to rinse again between the layers of leaves. Shake it dry.
- Mix together radish, ground chilies, fish sauce, garlic, ginger, sugar and scallions; the mixture will be bright red.
- Combine shrimp with spice mixture.
- Use your fingers to pack the whole cabbage, inside and out, with the mixture. Or cut the cabbage up, and toss it with the mixture. Serve immediately, whole or cut, or refrigerate. Keeps well for a week, becoming spicier every day.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 403 milligrams, Sugar 3 grams
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