Kimchi With Red Cabbage And Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH KIMCHI

Steps:

• Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
• Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
• Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.

RED CABBAGE KIMCHI

Steps:

• Add the red cabbage to a large mixing bowl and scatter over the salt. Use your hands to massage the salt firmly into the cabbage, bruising the flesh and pressing it all together. Cover loosely with a clean tea towel and leave for 2 hours to allow the salt to draw out the moisture. After 2 hours, tip into a colander, rinse well under cold running water and drain well.
• Rinse out the mixing bowl, and add the ginger, garlic, water or kefir water, gochugaru, fish sauce, sesame seeds, sugar, sea salt and a grind of black pepper. Stir well until you have a pungent paste, add the rinsed cabbage back in and mix together thoroughly. Spoon into the jar, or jars, packing down well so it all fits snugly - the top should be submerged in liquid. Tear off a piece of clingfilm and press it tightly down onto the surface to keep out as much air as possible then cover tightly with the lid. Leave to ferment at room temperature for 3-7 days.
• Check the kimchi every day, pressing the cabbage back under the surface liquid and replacing the clingfilm layer with fresh. Start tasting after 3 days - it should be pleasantly sour - leave it for longer if necessary. Much depends on the temperature and your personal taste. Once you're happy, store it in the fridge, where it will keep maturing nicely for a few months.

RED CABBAGE KIMCHI

Steps:

• Prepare the cabbage and daikon - Lightly wash the cabbage or peel off the outer leaves if they look a little distressed If you don't remove any leaves, clean the outside of the cabbage gently. Slice the cabbage into strips approx 1/4″ wide. (the size isn't that important, as it's more of an aesthetic decision that anything else). Gently wash the daikon and cut it into strips about 1/4″ x 1/8″ x 1 1/2″. Again, the exact size is more of an aesthetic choice.
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• Toss with salt - Red Cabbage Kim Chi-3Place the cabbage and daikon in a large bowl and toss with the salt. If the quantity of you cabbage and daikon which you use is different, the salt ratio is approximately 1 Tbsp salt for each 1 1/2 lbs of veggies. See Measuring and Using Salt in Fermentations. Let it sit for an hour or so and toss a few times.
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• Prepare the spice paste - Take the ginger, turmeric, garlic, red pepper flakes and onion and mince and combine. I find mixing pastes such as this are easier In a food processor (I use this food processor), but a good old fashioned knife and cutting board works just fine.
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• Add in spices - Once the cabbage and daikon have sat with the tossed salt for an hour or so, combine with the spice paste. Mix well to distribute evenly.
• Place everything in fermenting vessel - Take all ingredients from the bowl including the liquid which may be pooling at the bottom and place in your fermentation vessel. If you're looking for one, I personally recommend this fermentation crock. For a lower cost option, I've also used 1 gallon glass cookie jars.
• Compress - Compress the ingredients in the vessel by pressing down with your fist or one of these pounders which I've really come to love. Your goal is to have the liquid rise to more than cover the ingredients. Place a weight on top of the ingredients. If you use a fermentation crock, then it should come with it's own weights. If you use the cookie jar approach, you can take a large bottle filled with water and use it as a weight or fill a plastic bag with water (be sure it doesn't leak first). If the liquid doesn't yet rise up sufficiently to cover the vegetables, don't fret just yet. Just give it some extra time, perhaps up to 8 hours or overnight. Compress again. If the liquid still doesn't cover it add some water and mix it all up good so the already dissolved salt is well distributed. The more fresh your ingredients are, the more liquid will naturally leach from the veggies.
• Cover - The point of covering it is to keep germs and molds from entering your ferment, while still allowing the ferment to breathe. You don't ever want to cover a ferment tightly until you jar it up and put it in the fridge.
• Wait impatiently - Leave it to ferment for about 3-4 weeks. Other kimchis can take less time to ferment, but the longer ferment is important when working with fresh garlic, ginger, turmeric and onion. If you taste it occasionally through the fermentation period, you'll see how the intensity of those spices settles down over time. The tartness from the cabbage can develop over time too which helps make the overall flavor more complex and appealing. Be cautious to always use clean hands and limit the amount of time the lid is off during your tasting forays as you don't want to introduce mold spores or other microorganisms.
• Jar it up
• Refrigerate - This helps to significantly slow the fermentation.

KIMCHI WITH RED CABBAGE AND BRUSSELS SPROUTS

Steps:

• Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety.
• Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion to the bowl and soak for 1 hour.
• While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
• Drain vegetables using a sieve set over a bowl, reserving brined juices.
• Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into glass jars (an old pickle jar works perfectly for this).
• Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE

Steps:

• Prepare a large bowl of ice water. Set aside.
• Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
• Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
• Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE

Steps:

• Take a big bowl and fill with ice and water. Set aside.
• Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
• Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
• Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
• Serve immediately.

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

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.

SPICY CABBAGE KIMCHI

Steps:

• Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
• Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI

Steps:

• Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
• Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
• After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
• Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.

SPICY ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil, and season with salt and pepper. Roast, tossing once, until brussels sprouts are brown and tender, 20 to 25 minutes.
• Add kimchi to the brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.