Kimchi Kraut Recipes

KIMCHI KRAUT RECIPE

Kimchi Kraut Recipe image

Provided by Marisa McClellan

Number Of Ingredients 7

Ingredients

1 1/2 pounds cabbage (thinly sliced)
8 ounces daikon (grated)
4 scallions (sliced)
4 garlic cloves (minced or pressed)
3 tablespoons finely chopped fresh ginger (about 1 ounce)
2-3 tablespoons gochugaru (use more or less based on how spicy you want your finished kraut to be)
1 tablespoon pickling salt

Steps:

Place cut cabbage, daikon, scallions, garlic, ginger, gochugaru, and salt in large bowl.
Using your hands (if your skin is sensitive, wear food safe gloves), knead the ingredients together, squeezing firmly to help release liquid from the veg.
When the volume in the bowl appears to have reduced by half, pack the massaged veg into a wide mouth quart jar in layers, firmly pressing it down each time before adding more (the entire batch should fit into a single quart jar).
Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar. Loosely cap the jar (or top with an airlock, if you have one), position it on a small saucer or plate, and place it in a cool, dark spot.
Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That's normal).
After a week, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.

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

Ingredients

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

KOREAN SAUERKRAUT - KIMCHI

Korean Sauerkraut - Kimchi image

Make and share this Korean Sauerkraut - Kimchi recipe from Food.com.

Provided by dicentra

Categories Greens

Time P14DT15m

Yield 2 quarts

Number Of Ingredients 9

Ingredients

1 head napa cabbage, cored, chopped
1 bunch green onions, chopped or 1 bunch onion, cut in half and thinly sliced
1 cup carrot, grated
1/2 cup daikon radish, grated (optional)
1 tablespoon freshly grated ginger
3 garlic cloves, peeled and minced
1/2 teaspoon dried chili pepper flakes
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

Steps:

Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
The top of the vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.

Nutrition Facts : Calories 58.4, Fat 0.4, SaturatedFat 0.1, Sodium 3537.6, Carbohydrate 13.2, Fiber 3.6, Sugar 4.1, Protein 2.2

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