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
KOREAN KIMCHI
My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.
Provided by Christina P.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT3h20m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 113.6 mg, Sugar 1.3 g
TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)
This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you'll find it not that difficult to make good authentic kimchi at home.
Provided by Hyosun
Categories Side Dish
Time 1h
Number Of Ingredients 20
Steps:
- Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
- In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
- Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
- The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
- Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
- Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
- Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
- Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
- Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
- Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)
KOREAN CUCUMBER KIMCHEE
I sampled this last week at a local Chinese restaurant. I fell in love with it at first bite. I begged the bartender (cooks son) for the recipe and all he could tell me was what went into it. I played around with it a bit and came up with what I think tastes about as close as I can get.
Provided by CJAY8248
Categories Asian
Time 10m
Yield 2 cucumbers, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large jar, mix salt, vinegar, sugar, garlic and red pepper powder together. Stir thoroughly. Add cucumber and onions. Mix well. Refrigerate 3-4 hours or until flavors develope to your taste.
Nutrition Facts : Calories 51, Fat 0.2, SaturatedFat 0.1, Sodium 1168, Carbohydrate 12.4, Fiber 1.4, Sugar 7, Protein 1.5
KIMCHEE
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
Provided by PalatablePastime
Categories Lunch/Snacks
Time P1D
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage coarsely and place in a large dish.
- Sprinkle cabbage with salt; let stand 3-4 hours.
- Squeeze cabbage dry with hands and place in another bowl.
- Add remaining ingredients except sesame oil, and mix well.
- Refrigerate at least 24 hours before serving.
- Sprinkle with a few drops of sesame oil on each serving, if desired.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 1909.8, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 3.5
More about "korean kimchee recipes"
KOREAN KIMCHI RECIPES BY MAANGCHI
15 EASY KIMCHI RECIPES - KOREAN BAPSANG
From koreanbapsang.com
- Traditional napa cabbage kimchi (or pogi kimchi) This napa cabbage kimchi is the most common kimchi in Korea. To help you start making kimchi at home, I came up with a recipe using one napa cabbage.
- white kimchi (baek kimchi) Made without gochugarau, this traditional white kimchi is light and refreshing!
- Mak kimchi (easy kimchi) Cut up the cabbage, salt, rinse, and mix with the seasoning! Simple, right? That’s what this easy kimchi recipe is about.
- Baechu geotjeori (fresh kimchi) Getjeori is a kimchi that’s made to be eaten fresh without fermentation. It’s a quick, delicious kimchi you can enjoy right after making it!
- Yangbaechu kimchi (green cabbage kimchi) Can’t find napa cabbage where you are? Try this kimchi recipe made with a head of your normal green cabbage. It’s light, crunchy, and refreshing!
- Kkakdugi (cubed radish kimchi) Kkakdugi is the most common kimchi that’s made with Korean radish. Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings.
- Chonggak kimchi (ponytail radish kimchi) Chonggak kimchi is made with a small variety of white radish with long leafy stems, which is firmer and crunchier than the large varieties.
- Quick Dongchimi (radish water kimchi) Dongchimi (동치미) is a mild water-based kimchi made with a small variety of white radish called dongchimi mu.
- Nabak kimchi (water kimchi with napa cabbage and radish) Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables.
HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH RECIPE) - KITCHN
From thekitchn.com
THE BEST KOREAN KIMCHI RECIPE 韓國泡菜, THE NATIONAL DISH OF …
From youtube.com
KOREAN KIMCHI: EVERYTHING FROM MAKING KIMCHI TO ITS HISTORY
From easykoreanfood.com
KIMCHI JJIGAE (KOREAN KIMCHI STEW) RECIPE
From simplyrecipes.com
KIMCHI | KOREAN NAPA CABBAGE MAK KIMCHI | EASY KIMCHI RECIPE …
From youtube.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
28+ EASY & AUTHENTIC KOREAN RECIPES | BEYOND KIMCHEE
From beyondkimchee.com
KIMCHI - KOREA'S MOST FAMOUS SIDE DISH - KOREAN KITCHEN
From korean.kitchen
EASY HOMEMADE KIMCHI (KIMCHEE) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
HOW TO MAKE KIMCHI - BEST TRADITIONAL KIMCHI RECIPE
From food52.com
HOW TO MAKE HOMEMADE KIMCHI (WITH PICTURES) - THE …
From thespruceeats.com
RECIPE: EMBRACING THE DELICIOUS FLAVOUR OF KOREAN KIMCHEE
From globalnews.ca
15+ KIMCHI RECIPES YOU CAN EASILY MAKE AT HOME
From beyondkimchee.com
AUTHENTIC KOREAN KIMCHI RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
AUTHENTIC KOREAN KIMCHEE BY KIMCHEE GIRL
From kimcheegirl.com
EASY KOREAN KIMCHI RECIPE | MAIN COURSE 2022
From limitlessspice.com
10 KIMCHI RECIPES WITH DIFFERENT VEGETABLES (PART II)
From kimchimari.com
KIMCHI RECIPE: MY EASY HOW TO MAKE KIMCHI AT HOME
From easykoreanfood.com
AUTHENTIC KOREAN KIMCHI RECIPE - DR. KAREN S. LEE
From drkarenslee.com
KIMCHEE AN EASY TRADITIONAL RECIPE (VIDEO) - SAVOR THE BEST
From savorthebest.com
24 AUTHENTIC KOREAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FRESH KIMCHI (QUICK & EASY), BAECHU GEOTJEORI - CRAZY KOREAN …
From crazykoreancooking.com
20 TRADITIONAL KOREAN BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
QUICK KOREAN FRESH KIMCHI 即席キムチ • JUST ONE COOKBOOK
From justonecookbook.com
KIMCHI FRIED RICE | RECIPETIN EATS
From recipetineats.com
QUICK KIMCHI (MAK GIMCHI) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
AUTHENTIC HOMEMADE KOREAN KIMCHI RECIPE | THE DIMPLE LIFE
From thedimplelife.com
TRADITIONAL NAPA CABBAGE KIMCHI (TONGBAECHU-KIMCHI: 통배추김치)
From maangchi.com
KIMCHI RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY KOREAN KIMCHI - FERMENTED SPICY CABBAGE | WANDERCOOKS
From wandercooks.com
KIMCHI | CRAZY KOREAN COOKING
From crazykoreancooking.com
QUICK KIMCHI RECIPE : A QUICK & EASY RECIPE FOR BEGINNERS
From seonkyounglongest.com
KOREAN CHICKEN BREAST RECIPE :: STIR-FRIED KIMCHI - YOUTUBE
From youtube.com
KIMCHI JJIGAE (KIMCHI STEW) - MY KOREAN KITCHEN
From mykoreankitchen.com
KAVEY EATS » A CRASH COURSE IN KOREAN KIMCHI (RECIPE INCLUDED)
From kaveyeats.com
EASY KOREAN KIMCHI | MARION'S KITCHEN
From marionskitchen.com
KOREAN KIMCHI POUTINE RECIPE - CHATELAINE
From chatelaine.com
AUTHENTIC KOREAN KIMCHI RECIPE
From recipeland.com
KIMCHI - WIKIPEDIA
From en.wikipedia.org
KOREAN KIMCHI RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.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 »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #5-ingredients-or-less #appetizers #vegetables #asian #korean #1-day-or-more #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something
You'll also love