Korean Kimchi Spicy Fermented Cabbage Recipes

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KOREAN SPICY PICKLED CABBAGE (BAECHU KIMCHI)



Korean Spicy Pickled Cabbage (Baechu Kimchi) image

Baechu kimchi (fermented cabbage) is a side dish to almost every Korean meal, and the foundation for many soups, stews, stir-fries, and rice dishes.

Provided by Naomi Imatome-Yun

Categories     Side Dish     Lunch     Dinner

Time P3DT6h30m

Yield 12

Number Of Ingredients 9

10 cups of water
2 Napa cabbages (washed and cut into 2-inch squares)
1 cup coarse salt (or kosher or sea salt)
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (chopped)
1/2 cup kochukaru
2 tablespoons sugar
5 scallions (cut into 1/2-inch pieces)
Optional: fish sauce

Steps:

  • Enjoy.

Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 5204 mg, Sugar 3 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)



Kimchi (Korean Fermented Spicy Cabbage) image

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

3 heads napa cabbage
3 cups water
4 cups coarse sea salt
3 cups water
3 tablespoons sweet rice flour
1 yellow onion
12 cloves garlic, peeled
2 tablespoons minced fresh ginger root
1 tablespoon water, or as needed
4 cups Korean red chile flakes (gochugaru)
½ cup fish sauce
¼ cup dried salted shrimp (saeujeot)
2 tablespoons brown sugar
1 tablespoon sesame seeds, or more to taste
2 cups Korean radish, cut into matchstick-size pieces
3 green onions, cut into 2-inch pieces

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

SPICY CABBAGE KIMCHI



Spicy Cabbage Kimchi image

Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes.

Provided by GochisosamaDeshita

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P4DT7h

Yield 56

Number Of Ingredients 9

2 heads napa cabbage
1 ¼ cups sea salt
1 tablespoon fish sauce
5 green onions, chopped
½ small white onion, minced
2 cloves garlic, pressed
2 tablespoons white sugar
1 teaspoon ground ginger
5 tablespoons Korean chile powder

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!).

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 1916.5 mg, Sugar 1.2 g

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  • 1. Remove discolored, bruised outer leaves of cabbage and rinse well under cold water. Cut cabbage head into desired pieces; smaller 2-inch pieces is recommended for easier access later. In 3 separate large bowls, prepare one cup sea salt and water mixture for each bowl. Sprinkle remaining 1 cup of sea salt onto the leaves of the cabbages before soaking them in the salt water. Cabbages should be partially submerged in the salt water. Let sit for a minimum 6 hours but 12 hours is preferred.
  • 2. Once finished soaking, rinse the cabbage leaves thoroughly under cold water several times. Remove water from the cabbage by giving them a squeeze (they should have a rubbery texture by now) to remove excess water. Set in a colander or basket for at least 2 hours so the water will drain out thoroughly. Meanwhile, prepare the red pepper mixture to be mixed with cabbage leaves.
  • 3. Prepare 3 tbsp of the sweet rice flour with 3 cups of water into a small pot. Bring to a boil and whisk until the mixture turns into a glue-like consistency. Let cool and set aside.
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