Kimchi My Way Recipes
KIM-CHEE - K'S WAY
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.
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
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
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Reviews 38Published 2017-09-08
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- Kimchi Spaghetti. Korean fusion kimchi pasta! It’s loaded with creamy mushrooms, crispy bacon, buttery kimchi and Korea’s secret sauce gochujang! The final touch from the roasted sesame seeds and green onions are just perfect!
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Reviews 8Published 2019-01-15Estimated Reading Time 7 mins
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