Korean Kimchee In A Day Recipes

KOREAN KIMCHI

Steps:

• Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
• Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
• Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

KOREAN KIMCHEE

Steps:

• Chop or slice cabbage into bite size pieces.
• Put in a large bowl.
• Add salt to about 2 cups water.
• Stir to dissolve; pour over cabbage.
• Add more water--enough to cover all cabbage and let stand overnight and all the next day.
• Drain & rinse cabbage.
• Add about 1 cup water the garlic and pepper flakes.
• Let stand 2 more days then put in the fridge to chill and then eat.

KOREAN SHORT RIBS WITH CUCUMBER KIMCHEE

Steps:

• Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).
• Prepare an outdoor grill with a high-heat fire.
• Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee.
• A day before serving, halve the cucumbers crosswise, set them upright on the cut end, and slice lengthwise into quarters, stopping about 1/2 inch from the cut end. Mix the scallions, garlic, ginger, sugar, salt, and red pepper and stuff about a tablespoon of the mixture into each cucumber. Put the cucumbers in a small non-reactive baking dish, cover with plastic wrap, and refrigerate overnight.
• Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.

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.

KOREAN KIMCHEE IN A DAY!

Steps:

• In a large colander, mix cabbage with 4 Tbs salt.
• Let sit for 3 hours.
• Rinse cabbage thoroughly 2 or 3 times.
• Gently squeeze out excess liquid with your hands.
• Place the drained cabbage in a large glass bowl.
• Add the remaining ingredients and mix thoroughly(This is salty, if you like, add less salt, to taste).
• Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days.
• Chill Kim Chee before serving.