Kimcheekoreanvegetablepickle Recipes

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

Ingredients

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

KIM-CHEE - K'S WAY

Kim-Chee - K's way image

Provided by Guy Fieri

Categories side-dish

Time P1DT3h7m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips)
1 tablespoon kosher salt
1 cup julienned (matchstick) carrot
1 cup julienned (matchstick) daikon radish
2 green onions, split in 1/2, cut in 2-inch sections
3/4 cup tamari soy sauce
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons minced garlic
1 tablespoon honey
4 dry hot chile peppers, split lengthwise and seeds removed

Steps:

In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.

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

Ingredients

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.

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

Ingredients

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

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