KIMCHI
Provided by Alton Brown
Time P1DT1h15m
Yield about 6 cups
Number Of Ingredients 13
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.
KIMCHI TOAST
One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast. It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest of days.
Provided by Andy Baraghani
Categories Bon Appétit Lunch Breakfast snack Bread Cream Cheese Green Onion/Scallion Cilantro Sesame Vegetarian Soy Free Peanut Free Tree Nut Free Quick & Easy No-Cook
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix cream cheese and ¾ cup kimchi in a medium bowl.
- Toss scallions and cilantro in a small bowl to combine. Squeeze in juice from lime, season with salt, and toss again.
- Smear kimchi cream cheese over each slice of bread. Top with scallion salad and more kimchi (if using). Drizzle with chili oil; sprinkle with sesame seeds.
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
KIMCHI DOUBLE-CHEESE TOASTIES
Add a spicy, sour tang to a cheese toastie with kimchi. The Korean fermented cabbage is a favourite ingredient of ours - it's especially good in this toastie
Provided by Good Food team
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.
- Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve.Twist itBLUE CHEESESwap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour.LEFTOVER KIMCHIUse any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip - just blitz in a food processor with some soured cream and soft cheese until smooth.
Nutrition Facts : Calories 788 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 4.4 milligram of sodium
KIMCHI SCRAMBLED EGGS ON TOAST
Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.
Provided by Michael Lewis
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
- Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
- Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.
More about "kimchi toast recipes"
KIMCHI TOAST RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (25)Estimated Reading Time 3 minsServings 4
- Mix cream cheese and ¾ cup kimchi in a medium bowl. Toss scallions and cilantro in a small bowl. Squeeze in juice from lime, season salad with salt, and toss again to combine.
- Smear kimchi cream cheese on toasted bread. Top with scallion salad and more kimchi, if using. Drizzle with chili oil and top with sesame seeds.
KIMCHI TOAST IS OUR NEW BREAKFAST CLASSIC | BON APPéTIT
From bonappetit.com
Estimated Reading Time 3 mins
KIMCHI TOAST RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
KIMCHI AVOCADO TOAST | QUEENS KIMCHI
From queenskimchi.com
KIMCHI TOASTIE – HARRY'S NUT BUTTER
From harrysnutbutter.com
KIMCHI AVOCADO TOAST WITH QUAIL EGGS | SPRING CREEK QUAIL EGGS
From springcreekquail.ca
20 TRADITIONAL KOREAN BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: TASTY WAKAME SEAWEED AND KIMCHI TOAST - FOOD RECIPES
From foodrecipes.buzz
ISAAC KOREAN STREET TOAST RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
HOW TO MAKE HOMEMADE KIMCHI (WITH PICTURES) - THE SPRUCE EATS
From thespruceeats.com
KOREAN STREET TOAST (GILGEORI-TOAST: 길거리토스트) RECIPE …
From maangchi.com
10 DELICIOUS WAYS TO EAT KIMCHI (INCLUDES KOREAN RECIPES)
From kimchimari.com
14 DELICIOUS WAYS TO EAT KIMCHI - MY KOREAN KITCHEN
From mykoreankitchen.com
THE BEST RECIPES TO MAKE WITH KIMCHI | ALLRECIPES
From allrecipes.com
GRILLED CHEESE WITH KIMCHI RECIPE - SERIOUS EATS
From seriouseats.com
KIMCHI TOAST - BIGOVEN.COM
From bigoven.com
KIMCHI TOAST | PUNCHFORK
From punchfork.com
KIMCHI TOAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KIMCHI AVOCADO TOAST - THIS HEALTHY TABLE
From thishealthytable.com
KIMCHI AND CHEESE ON TOAST RECIPE – THE GUT STUFF
From thegutstuff.com
OPEN KIMCHI EGG TOAST | FOOD FOR LIFE | HEALTHY RECIPES
From foodforlife.com
GRILLED CHEESE KIMCHI ON TOAST WITH A FRIED EGG — TUM YUM YUM
From tumyumyum.com
12 VEGAN RECIPES USING KIMCHI (PLUS A DIY KIMCHI RECIPE)
From theveganatlas.com
KIMCHI–PIMENTO CHEESE TOAST WILL BE YOUR NEW FAVORITE SNACK
From americastestkitchen.com
KIMCHI CHEESE ON TOAST RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
AVOCADO KIMCHI TOAST - SHUTTERBEAN
From shutterbean.com
KIMCHI TOAST | RECIPE | TOAST RECIPES, CLEAN EATING SNACKS, STILL TASTY
From pinterest.ca
KIMCHI TOAST, A DELICIOUS WAY TO EAT KIMCHI | SPERO FOODS
From spero-foods.com
KIMCHI TOAST RECIPE | BON APPéTIT
From advancejewelrychoice.com
OUR BEST KIMCHI RECIPES | FOOD & WINE
From foodandwine.com
KIMCHI GRILLED CHEESE. - HALF BAKED HARVEST
From halfbakedharvest.com
KIMCHI GRILLED CHEESE (김치 그릴치즈) RECIPE BY MAANGCHI
From maangchi.com
KIMCHI TOAST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AVOCADO KIMCHI TOAST - CHI KITCHEN
From chikitchen.com
KIMCHI GRILLED CHEESE TOASTIE RECIPE | OLIVE MAGAZINE
From olivemagazine.com
KIMCHI TOAST | RECIPE | TOAST RECIPES, RECIPES, KIMCHI
From pinterest.ca
KIMCHI AVOCADO TOAST - JENNIFER MEDHURST
From jennifermedhurst.com
HOW TO MAKE KIMCHI GRILLED CHEESE TOAST – JIN KIMCHI
From jin-kimchi.com
KIMCHI CHEESE TOASTIE | REMY HII | THE COOK UP | SBS FOOD
From sbs.com.au
CALIFORNIA AVOCADO KIMCHI TOAST | CALIFORNIA AVOCADOS
From californiaavocado.com
VEGAN KIMCHI TOASTIE - EASY VEGAN RECIPE WITH KIMCHI - JUSTYNA …
From justynamanjari.com
KIMCHI TOAST | RECIPE CART
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love