Maangchis Emergency Kimchi Recipes

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

Ingredients

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

MAANGCHI'S EMERGENCY KIMCHI

MAANGCHI'S EMERGENCY KIMCHI image

Categories Vegetable

Number Of Ingredients 8

Ingredients

Cabbage
salt
hot pepper flakes
fish sauce
sugar
garlic
green onions
and carrot.

Steps:

Directions: Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and Â¼ inch wide. Place into a large bowl. Add 1 cup cold water and Â¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage. Set aside for 10 minutes. Make kimchi paste by mixing these ingredients in a bowl: 1/3 cup hot pepper flakes, 1 tbs sugar, Â¼ cup fish sauce, Â¼ cup minced garlic, 3-4 stalks of chopped green onion (1/3 cup worth), Â¼ cupâs worth of julienned carrot Wash and rinse the salted cabbage in cold water a couple of times. Drain the water. Mix the kimchi paste into the cabbage thoroughly. Put the kimchi into a container, jar, or plastic bag. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days.

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