Korean Sauerkraut Kimchi Recipes

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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

KOREAN SAUERKRAUT - KIMCHI



Korean Sauerkraut - Kimchi image

Make and share this Korean Sauerkraut - Kimchi recipe from Food.com.

Provided by dicentra

Categories     Greens

Time P14DT15m

Yield 2 quarts

Number Of Ingredients 9

1 head napa cabbage, cored, chopped
1 bunch green onions, chopped or 1 bunch onion, cut in half and thinly sliced
1 cup carrot, grated
1/2 cup daikon radish, grated (optional)
1 tablespoon freshly grated ginger
3 garlic cloves, peeled and minced
1/2 teaspoon dried chili pepper flakes
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

Steps:

  • Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
  • Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
  • The top of the vegetables should be at least 1 inch below the top of the jar.
  • Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.

Nutrition Facts : Calories 58.4, Fat 0.4, SaturatedFat 0.1, Sodium 3537.6, Carbohydrate 13.2, Fiber 3.6, Sugar 4.1, Protein 2.2

SAUERKRAUT JEON (KOREAN PANCAKES)



Sauerkraut Jeon (Korean Pancakes) image

Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they're especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.

Provided by J. Kenji López-Alt

Categories     dinner, lunch, quick, weeknight, pancakes, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons light soy sauce or shoyu
2 tablespoons rice vinegar or black vinegar
2 tablespoons warm water
1 scallion, trimmed and thinly sliced
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 cup sauerkraut (about 6 ounces), plus 1/4 cup sauerkraut juice
1/4 medium red onion (about 2 ounces), thinly sliced
2 scallions, split lengthwise and cut into 1 1/2-inch pieces
3/4 cup all-purpose flour
1/4 cup cornstarch or potato starch
2 teaspoons granulated sugar
Small handful of thinly sliced pickled cherry peppers or peperoncini
3/4 cup cold water
Peanut, rice bran or soybean oil, as needed, for pan-frying

Steps:

  • Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.
  • Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don't have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.
  • Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.
  • Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.
  • Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.

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  • PACK. Pack Mixture into JarOnce you notice a small puddle of brine in the bottom of your bowl (you may need to tilt it to one side to see it), it is time to pack the moist mixture into your jar. See my article on dry sauerkraut if you're having difficulty creating enough brine. Grab handfuls of the salty, juicy cabbage mixture and pack them into your quart-sized (liter) wide-mouth canning jar, periodically pressing the mixture down tightly with your fist or a large spoon so that the brine rises above the top of the mixture and no air pockets remain.Be sure to leave at least 1 inch of space between the top of the cabbage and the top of the jar. Because we weighed out just the right amount of cabbage to fit in your jar, this should happen automatically.Pour any brine left in your mixing bowl into the jar and scrape out any loose bits stuck to the sides of the bowl or to the sides of your jar.


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Top Asked Questions

How to make Korean kimchi?
Authentic Korean Kimchi Recipe 2 Napa Cabbage 2 Large Ancient Sweet Red Peppers or 1 Cup of Hot Korean Red Pepper Flakes (Amazon Affiliate Link.) 6 medium sized cloves of garlic 1/2 large yellow onion 1 tablespoon grated ginger 2-3 tablespoon cold water 1 C chopped scallions (green onions) 1/2 C to 2/3 C – more or less – coarse sea salt
What is kimchi (sauerkraut)?
Otherwise known as Asian sauerkraut, Kimchi is a spicy, exotic, strongly flavoured fermented vegetable dish popular in Korean cuisine. This recipe is a milder version.
What is the best radish kimchi?
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. Easy! 8. Chonggak kimchi (ponytail radish kimchi)
What is baechu kimchi?
It’s a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging. This recipe is made with baechu (배추), known as napa cabbage, hence the name baechu kimchi. Because the cabbage is kept intact at its head, it’s also known as pogi kimchi (포기김치). Pogi means a “head” of a vegetable.

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