Kimchee Korean Vegetable Pickle Recipes

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KIMCHEE (KOREAN VEGETABLE PICKLE)



Kimchee (Korean Vegetable Pickle) image

This is a mixture of carrot, celery cabbage and cauliflower and is spicy-hot! Celery cabbage is similar to bok choy which can be substituted. Posted for ZWT 4.

Provided by mary winecoff

Categories     Cauliflower

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 cup carrot, sliced in 1/4 inch slices
1 cup Chinese cabbage, sliced in 1 inch pieces
1 cup cauliflower, cut into flowerets
2 teaspoons salt
3 green onions, finely chopped (with tops)
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
  • Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.

Nutrition Facts : Calories 32.4, Fat 0.2, Sodium 3140.7, Carbohydrate 7.2, Fiber 2.6, Sugar 3.2, Protein 1.6

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

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

KOREAN KIMCHI



Korean Kimchi image

My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.

Provided by Christina P.

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

Time P2DT3h20m

Yield 20

Number Of Ingredients 6

3 heads napa cabbage, cored and cut into quarters lengthwise
½ cup salt
3 heads garlic, minced
1 bunch green onions, cut into 2 inch pieces
1 ½ tablespoons monosodium glutamate (MSG)
2 teaspoons red pepper flakes, or to taste

Steps:

  • Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
  • Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
  • Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Nutrition Facts : Calories 30.3 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 113.6 mg, Sugar 1.3 g

VEGETABLE KIMCHI



Vegetable Kimchi image

Turn any vegetable into an addictive spicy pickle with this simple technique.

Categories     Bon Appétit     Pickles     Radish     Carrot     Cucumber     Asparagus     Turnip     Condiment

Yield Makes 2-4 quarts

Number Of Ingredients 8

2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into 3/4" pieces
3 tablespoons kosher salt
1 tablespoon sugar
10 scallions, cut on a diagonal into 1" pieces
1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground
3 tablespoons finely chopped garlic
2 tablespoons fish sauce
1 tablespoon finely chopped peeled ginger

Steps:

  • In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1-3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.
  • Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
  • Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
  • Do Ahead
  • Kimchi can be made 2 months in advance. Open occasionally to release gases.

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