Kimchi Relish Recipes

CARAMELIZED KIMCHI RELISH

Steps:

• Heat large skillet until very hot. In a bowl, toss half of the kimchi with the sugar and vinegar and add it to the skillet. Cook over high heat until the liquid is thickened and sticky and the kimchi is browned in spots, 5 to 6 minutes. Let cool slightly.
• Scrape the caramelized kimchi back into to the bowl. Add the uncooked kimchi, then toss and serve.

TRADITIONAL KIMCHI

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.

KIMCHI RELISH

Steps:

• Chop or slice kimchi into smaller pieces, if necessary. In small bowl, mix kimchi, honey and vinegar. Serve or cover and refrigerate.

KIMCHI RECIPE (BAECHU KIMCHI, OR NAPA CABBAGE KIMCHI)

Steps:

• Whisk together the unchlorinated cold water and sprinkle salt in a large bowl.
• Slice off the root end of the cabbage. Slice the cabbage into quarters and submerge them in the brine. Use a plate or other small weights to keep the cabbage completely submerged.
• Set aside for 8-12 hours at room temperature.
• Set the cabbage into a colander and drain the brine. Rinse the cabbage and squeeze out excess water using your hands. Chop the cabbage into 1 inch pieces (if desired, or leave the pieces whole).
• Add the cabbage to a large bowl along with the carrot, scallions, radish or turnip, Asian pear, garlic and ginger. Toss to combine.
• Add the rice flour and 1 cup water to a sauce pan. Heat to a simmer, then whisk for 3-4 minutes until smooth and the mixture forms a smooth, loose paste.
• Remove from heat and stir in the gochugaru. The chili flakes will bloom as the mixture cools.
• Stir in the fish sauce, salted shrimp, and miso paste (or your other umami alternatives).
• Pour the mixture into the cabbage and vegetables. With your hands, rub the gochugaru mixture into the vegetables, covering them as completely as possible. Be thorough. Really get in there with your hands!
• Taste and adjust for salt or any other desired seasonings.
• Pack the kimchi into a large mason jar (or several). You can use other vessels, like a fermentation crock. Press the contents down and weigh it down with glass fermentation weights (or use a plastic bag filled with water).
• Cover with a fermentation airlock lid, or use fermentation membranes (see notes). If you don't have such lid options, use a 2-piece lid, but don't screw it down, just set it on top. This is to allow any gases to escape while fermenting.
• Set aside away from any sunlit areas and ferment for 1-3 days at room temperature (you CAN ferment longer if you'd like - see RECIPE NOTES on fermentation times). Moisture should release from the kimchi, so press the kimchi down if needed to keep it below the liquid. Gases should escape via the fermentation membrane, or just loosen the lid to let any gas build up out.
• Set into the refrigerator and let sit for 1 week to let the flavors mingle. You can enjoy it right away, but it is better to wait. The fermenting kimchi will continue to ferment slowly in the fridge.
• Use as desired.

KIMCHI

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.

HOT DOGS WITH KIMCHI RELISH

Steps:

• Preheat a grill to high or a grill pan over medium-high heat.
• In a small bowl, mix together kimchi, honey, and vinegar.
• Place hot dogs on grill and grill until browned and crispy. Place rolls on grill and toast until golden. Place hot dogs in rolls and top each with 1 tablespoon mustard and one-quarter of the kimchi mixture. Serve immediately.