Kimchi Kimchee Recipes

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KIMCHI



Kimchi image

Provided by Alton Brown

Time P1DT1h15m

Yield about 6 cups

Number Of Ingredients 13

2 pounds (907 grams) napa cabbage, trimmed, cut lengthwise into 4 to 8 sections, cored, and then cut crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
2 tablespoons plus 2 teaspoons (24 grams) kosher salt
12 ounces (340 grams) daikon radish, peeled and cut into matchsticks measuring about 1/4 by 1/4 by 2 1/2 inches (about 2 cups)
1 teaspoon granulated sugar
1/4 cup (25 grams) gochugaru (Korean red pepper flakes)
2 tablespoons (30 ml) water
2 teaspoons dark brown sugar
1/2 cup diced Asian pear (65 grams)
1/4 cup diced yellow onion (35 grams)
2 1/4 ounces (64 grams) fresh ginger, peeled and cut into matchsticks
4 large garlic cloves (25 grams), peeled and cut into narrow slices
1 teaspoon salted shrimp
6 to 8 scallions (145 grams), halved lengthwise and cut crosswise into 2-inch pieces

Steps:

  • Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes.
  • Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes.
  • Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste.
  • To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine.
  • Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste.
  • Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook's Note).
  • Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments.
  • Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that's deeply flavored, well-rounded, and slightly effervescent.
  • Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it's time to make kimchi fried rice.

TRADITIONAL KIMCHI



Traditional Kimchi image

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

1 head napa cabbage, shredded and rinsed
1 small radish, cubed
coarse salt to taste
6 cloves garlic, peeled
1 small white onion
1 (1 inch) piece fresh ginger
1 tablespoon rice vinegar
¼ cup water, or as needed
1 ripe persimmon, chopped
1 cucumber, chopped
3 medium green onions, minced
1 pinch red pepper flakes, or to taste

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

KIMCHI



Kimchi image

You don't need stoneware crocks or special jars to make kimchi. You do need a large bowl and multiple containers. When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, "Tart and Sweet" by Kelly Geary and Jessie Knadler. The carrots are not strictly traditional, but I particularly like their crunch. Some people like their kimchi "new," and some let it get really funky. Refrigerated and covered, it lasts indefinitely. I eat it many ways: finely chopped with steamed rice, fried eggs and Japanese sesame salt; stirred into chicken noodle soup; on steak, mixed with fresh watercress. In Korean food, it's ketchup, mustard and relish, all in one.

Provided by Julia Moskin

Categories     dinner, lunch, condiments, dips and spreads, project, sauces and gravies

Time P4DT15m

Number Of Ingredients 9

2 napa cabbages, weighing 3 to 4 pounds total
1/3 cup salt
2 tablespoons soy sauce
1/4 cup fish sauce
1 1/2 cups Korean chili powder, also called gochugaru
2 bunches of scallions, thinly sliced
1/4 cup garlic, minced
1/4 cup ginger, minced
4 cups thin carrot sticks (optional), about 3 inches long

Steps:

  • Cut the cabbages lengthwise into quarters, then across into thick ribbons. Put the cabbage in a big bowl and use your hands to toss it with the salt. Pour in cold water to cover the cabbage. It will float, so invert a plate on top, or a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged. Cover the bowl with a towel and leave it out overnight.
  • The next day, use your hands to lift the cabbage out of the brine and put it in a big bowl. (Keep the brine, too.) In a small bowl, make a chili paste of the soy sauce, fish sauce and Korean chili powder. (Check the ingredients list to make sure you get pure chili powder, not the kind that has salt mixed in.)
  • Add the chili paste to the cabbage along with the scallions, garlic, ginger and, if you like, the carrot sticks. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables.
  • Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast). Taste it after three or four days, and every day after. As the vegetables shrink, the kimchi can be combined in ever-smaller containers; just keep it covered with brine.
  • When it tastes good to you, it's done.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 2191 milligrams, Sugar 6 grams

QUICK KIMCHI



Quick kimchi image

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.

Provided by Good Food team

Categories     Side dish

Time 20m

Yield Makes enough to fill a 1-litre jar, serves 8 as a side

Number Of Ingredients 10

1 Chinese cabbage
3 garlic cloves, crushed
2.5cm/1in piece ginger, grated
2 tbsp fish sauce (optional)
2 tbsp sriracha chilli sauce or chilli paste (see below)
1 tbsp golden caster sugar
3 tbsp rice vinegar
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded

Steps:

  • Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
  • Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium

CHEESY KIMCHI NOODLES



Cheesy Kimchi Noodles image

Instant ramen ranks highly among comfort foods because it can be quickly prepared and those little seasoning packets provide lots of flavor with minimal effort. No packets are used in this recipe, but the addition of gooey, melted Cheddar and funky fermented kimchi makes the dish even more satisfying. Sautéed scallions and garlic balance out the spicy Sriracha, soy and sesame sauce, while the runny yolk from a crispy fried egg adds richness and mellows the spice. The cheese becomes sticky as it cools, so these noodles are best served immediately while still warm and glossy.

Provided by Lara Lee

Categories     dinner, easy, lunch, quick, noodles, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

6 ounces dried instant noodles (see Tip)
1 1/2 tablespoons canola oil, plus more for coating cooked noodles
2 eggs
5 scallions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
1/2 (packed) cup kimchi, sliced
3 garlic cloves, peeled and finely chopped
1 tablespoon black (or white) sesame seeds, plus more for garnish
1/2 cup grated Cheddar
2 tablespoons Sriracha
1 to 2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing wine

Steps:

  • Bring a medium saucepan of water to a boil over high. Add the noodles and cook according to the package instructions until tender but still springy, about 2 to 3 minutes. Transfer to a colander and rinse in cold water until cool, then toss with a splash of canola oil to prevent the noodles from sticking together. Set cooked noodles aside.
  • Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
  • Set a medium nonstick skillet over high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned, 2 to 3 minutes. Transfer to a plate.
  • In the same skillet, heat the remaining 1 tablespoon canola oil over medium-high. Add the scallions, kimchi, garlic and sesame seeds, and cook for 1 minute until just softened, stirring frequently. Add the noodles and sauce, and toss to combine for 1 minute. Stir in the grated cheese until it melts. Turn off the heat.
  • Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.

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