KIMCHI (KOREAN FERMENTED SPICY CABBAGE)
I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.
Provided by mykoreaneats
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT9h25m
Yield 14
Number Of Ingredients 16
Steps:
- Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
- Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
- Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
- Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
- Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
- Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
- Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
- Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.
Nutrition Facts : Calories 88 calories, Carbohydrate 17.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 24795.6 mg, Sugar 4.7 g
BUTTERY KIMCHI SHRIMP
Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.
Provided by Colu Henry
Categories dinner, lunch, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
- In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 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
KIMCHI WITH FERMENTED SHRIMP AND PINEAPPLE
This kimchi is super good. I put pineapple in mine. Original recipe from http://www.maangchi.com/recipe/tongbaechu-kimchi
Provided by LizzieCuit
Categories Asian
Time 2h
Yield 2 gallons, 24 serving(s)
Number Of Ingredients 15
Steps:
- In a pot combine two cups of water and the two tablespoons of rice flour, bring to a simmer and then add the sugar. Cook for one more minute stirring and then remove from the heat.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, hot pepper flakes, and pineapple. Mix well until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion, plus the Asian chives (or more green onions). Mix well.
- Salt cabbage leaves, one cup of salt for every six pounds of cabbage. Turn every half hour until they have let out a good bit of water.
- Rinse the leaves two or three times and then gently cover them in the sauce.
PINEAPPLE KIMCHI
Provided by Food Network
Time 2h10m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long.
- Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.
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AUTHENTIC KOREAN KIMCHI RECIPE - DR. KAREN S. LEE
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4.6/5 (14)Total Time 25 hrsCategory Side DishesCalories 44 per serving
- Take off the outermost leaves from the napa cabbages that are dirty and wilted. With a knife, cut the head down the middle for about 2 inches and separate the rest of cabbages in half with your hands. Fill the big bowl with cold water, and wash the cabbages while separating each layer carefully. Wash in between the leaves thoroughly to rid of all the dirt hidden within the leaves.
- Once the leaves are clean, drain well, chop the leaves in one-inch widths and put them in a large mixing bowl. Sprinkle salt evenly - about 1 tsp of salt to a hand full of cabbage, in layers until all the cabbage pieces are mixed in salt. Cover loosely, and store the cabbage in a cool place overnight - or for at least 5 hours.
- There will be a little bit of liquid formed in the bottom of the bowl when the leaves get marinated in salt. Mix the cabbage mixture and then, rinse under cold water to taste. If it's salty enough, then, you are ready to proceed but if it's not, then, add more salt, one teaspoon at a time. If you add more salt, wait another a couple of hours, and then, taste again. If it's too salty, rinse the cabbages before adding the rest of the ingredients.
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