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.
Number Of Ingredients 6
- 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
- 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)
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
Yield 4 servings
Number Of Ingredients 15
- 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.
More about "korean sauerkraut kimchi recipes"
KIMCHI-STYLE SAUERKRAUT RECIPE [A SPICY DEPTH OF …
3.5/5 (54)Category Appetizer, Condiment, Side Dish
- SET UP. Gather Supplies and Set Up ScaleUsing a kitchen scale to weigh your ingredients is THE secret for delicious sauerkraut... batch after batch. My favorite scale is discussed here. You don’t want to include the weight of your bowl in your measurements, so either zero out the scale (usually done with a button on a digital scale or a knob under the tray on a mechanical scale) or write down the tare (bowl) weight.
- CHOP. Prep Your Vegetables and CabbageWhen making sauerkraut, you first prepare the flavoring ingredients – carrots, ginger, radish, caraway seeds or whatnot – then add sliced cabbage. This allows you to add only as much sliced cabbage as necessary to hit 1¾ pounds (28 ounces, 800 grams) on the scale, the amount that fits perfectly - usually - into a 1-quart (liter) jar. Grate carrots and radish, thinly slice green onions, grate ginger and mince garlic, placing everything, along with the red pepper flakes or Korean red pepper and optional fish sauce, in your bowl. NOTE: If you're concerned about the "hot" nature of the red pepper on your bare hands, either wear gloves or quickly mix it in right before packing your jar.Discard the dirty or limp outer leaves of your cabbage, setting aside one of the cleaner leaves for use during the SUBMERGE step.Quarter, then slice cabbage crosswise into thin ribbons. I leave the core in because I find it helps to hold the layers of cabbage together mak
- SALT. Create Your BrineSalt pulls water out of the cabbage and vegetables to create an environment where the good bacteria (mainly lactobacillus) can grow and proliferate and the bad bacteria die off. You really do need salt to make sauerkraut. Sprinkle vegetables and cabbage with 1 tablespoon of salt and mix well. Then, massage the vegetables with strong hands until moist, creating the brine. You should be able to tilt the bowl to the side and see a good-sized puddle of brine, about 2–3 inches in diameter. This process can take anywhere from 2 to 5 minutes. Notice how the mixture has shrunk. Due to the hot nature of the red pepper, wash hands wells after.
- 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.
QUICK & EASY AUTHENTIC KIMCHI RECIPE (KOREAN SAUERKRAUT)
4/5 (4)Total Time 45 minsCategory Condiment, FermentCalories 7 per serving
- Start by chopping or shredding the cabbage, carrots, green onions, ginger and garlic by hand or with a food processor.
- Cover with a tea towel and let sit at room temperature for 1/2 hour while the salt helps pull the juices out of the veggies.
- Pound a few times with a potato masher or meat hammer (or kraut pounder) to make sure it is getting juicy. If it doesn’t look wet enough, leave for another 1/2 hour. If you’re seeing plenty of liquid, proceed to the next step.
AUTHENTIC KOREAN KIMCHI RECIPE - DR. KAREN S. LEE
EASY KIMCHI RECIPE | AUTHENTIC AND DELICIOUS - KOREAN …
HOMEMADE KIMCHI (OR KOREAN SAUERKRAUT) RECIPE
KIMCHI - KOREAN SAUERKRAUT – THE WHOLESOME LIFE
QUICK & EASY AUTHENTIC KIMCHI RECIPE (KOREAN …
SAUERKRAUT KIMCHI STYLE | RAWISMYRELIGION
HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH …
TRADITIONAL KIMCHI RECIPE (SPICY KOREAN SAUERKRAUT)
Category Side Dish
- In a large pot, prepare the brine by dissolving the salt in water. Submerge the cabbage, the daikon and the whole carrot. Place a small plate on top as a weight.
- Drain and rinse cabbage, daikon and carrot, and cut into slices or strips 2 to 3 cm (1 inch) long. Place in a large bowl.
- Cut the onion into thin slices and add it to the vegetables in the bowl, with the rest of the ingredients. Mix.
KRAUT-CHI: KOREAN KIMCHI SAUERKROUT | KEEPRECIPES: YOUR UNIVERSAL ...
SPICY SAUERKRAUT - BALKAN KIMCHI RECIPE - KOREAN STYLE CABBAGE
MILD KIMCHI-STYLE SAUERKRAUT - THE FAST 800
MAKING SAUERKRAUT WITH CRAZY KOREAN COOKING'S FERMENTATION
KIMCHI (KOREAN SAUERKRAUT) - BEAUTIFUL HEALING JOURNEY
KIMCHI RECIPE - PETITE GOURMETS
SPICY KOREAN SAUERKRAUT KIMCHI RECIPE - THE LOVE VITAMIN
14 DELICIOUS WAYS TO EAT KIMCHI - MY KOREAN KITCHEN
KIMCHI !! MAKING KOREAN SAUERKRAUT STRAIGHT OUT OF A COLORADO …
CHEATER CHEAP KIMCHI RECIPE- HOMEMADE KOREAN SAUERKRAUT
KOREAN SAUERKRAUT KIMCHI RECIPE - WEBETUTORIAL
KIMCHI VS. SAUERKRAUT — THE ULTIMATE SHOWDOWN - KIMCHI …
SAUERKRAUT VS. KIMCHI: 4 DIFFERENCES IN THE FERMENTED FOODS
KIMCHI SAUERKRAUT | ADVENTURES IN COOKING
SPICY SRIRACHA KOREAN KIMCHI - VENTURISTS
SAUERKRAUT & 'QUICK' KIMCHI RECIPE / RIVERFORD
KOREAN SAUERKRAUT - KIMCHI - PLAIN.RECIPES
GERMAN BRATS WITH KIMCHI-INSPIRED QUICK SAUERKRAUT
INSTANT KOREAN MAK KIMCHI - JUST PLAIN COOKING
"MOCK" KIMCHI RICE WITH SAUERKRAUT AND BACON - KIMCHIMARI
MAKING KIMCHI IN THE LAND OF SAUERKRAUT - BEST OF KOREA
SAUERKRAUT AND KIMCHI-STYLE SAUERKRAUT - LITTLE LISA'S GLUTEN-FREE …
KIMCHI - THIS KOREAN SAUERKRAUT RULES THE WORLD – MYCONBINI
WILDBRINE KOREAN STYLE KIMCHI | PROBIOTIC RICH | FISH FREE | VEGAN
HOW TO MAKE KIMCHI: BENEFITS, NUTRITION, RECIPES, SIDE EFFECTS - DR.
TRADITIONAL KOREAN KIMCHI - SOLLUNA BY KIMBERLY SNYDER
KIMCHI (KOREAN SAUERKRAUT) - SELINA NATURALLY
KIMCHI-STYLE SAUERKRAUT RECIPE [A SPICY DEPTH OF FLAVOR!]
KIMCHI VS SAUERKRAUT: HOW ARE THEY DIFFERENT? - FOOD CHAMPS
EASY KIMCHI - HAPPY PEAR COURSES
SAUERKRAUT ARCHIVES - KIMCHI-RECIPES.COM
You'll also love
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.