Korean Kimchi Recipes

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TRADITIONAL KIMCHI



Traditional Kimchi image

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

1 head napa cabbage, shredded and rinsed
1 small radish, cubed
coarse salt to taste
6 cloves garlic, peeled
1 small white onion
1 (1 inch) piece fresh ginger
1 tablespoon rice vinegar
¼ cup water, or as needed
1 ripe persimmon, chopped
1 cucumber, chopped
3 medium green onions, minced
1 pinch red pepper flakes, or to taste

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



Korean Kimchi image

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

3 heads napa cabbage, cored and cut into quarters lengthwise
½ cup salt
3 heads garlic, minced
1 bunch green onions, cut into 2 inch pieces
1 ½ tablespoons monosodium glutamate (MSG)
2 teaspoons red pepper flakes, or to taste

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)



Traditional kimchi (Napa Cabbage Kimchi) image

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

1 large Napa cabbage (about 5 to 6 pounds, or 2 small (about 3 pounds each))
1 cup Korean coarse sea salt for making kimchi
5 cups water
1 pound Korean radish, mu or moo (무) (mu/moo)
1/4 Korean pear (배) (optional)
3 - 4 scallions
1 piece dashima (about 2 to 3 inch square) (Boil it in 1.5 cups of water for 5 minutes)
1 tablespoon glutinous rice powder, 찹쌀가루
1/2 cup gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste)
1/4 cup salted shrimp (saeujeot), 새우젓, finely minced
3 - 4 raw shrimps, about 2 ounces, finely minced or ground (- optional)
3 tablespoons myulchiaekjeot (fish sauce, 멸치액젓)
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds (- optional)
1/2 cup water or dashima (dried kelp) broth
2 large bowls or pots (7 - 8 quarts)
a large colander
kitchen gloves
3/4 - 1 gallon airtight container or jar

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.)

KIMCHI



Kimchi image

Provided by Alton Brown

Time P1DT1h15m

Yield about 6 cups

Number Of Ingredients 13

2 pounds (907 grams) napa cabbage, trimmed, cut lengthwise into 4 to 8 sections, cored, and then cut crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
2 tablespoons plus 2 teaspoons (24 grams) kosher salt
12 ounces (340 grams) daikon radish, peeled and cut into matchsticks measuring about 1/4 by 1/4 by 2 1/2 inches (about 2 cups)
1 teaspoon granulated sugar
1/4 cup (25 grams) gochugaru (Korean red pepper flakes)
2 tablespoons (30 ml) water
2 teaspoons dark brown sugar
1/2 cup diced Asian pear (65 grams)
1/4 cup diced yellow onion (35 grams)
2 1/4 ounces (64 grams) fresh ginger, peeled and cut into matchsticks
4 large garlic cloves (25 grams), peeled and cut into narrow slices
1 teaspoon salted shrimp
6 to 8 scallions (145 grams), halved lengthwise and cut crosswise into 2-inch pieces

Steps:

  • Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes.
  • Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes.
  • Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste.
  • To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine.
  • Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste.
  • Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook's Note).
  • Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments.
  • Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that's deeply flavored, well-rounded, and slightly effervescent.
  • Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it's time to make kimchi fried rice.

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