Quick 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

EASY, FAST KIMCHI RECIPE {MAK KIMCHI}



Easy, Fast Kimchi Recipe {Mak Kimchi} image

Fragrant, simple, authentic, healthy Mak Kimchi recipe can be made in any kitchen. This tutorial takes the mystery out of making it yourself!

Provided by Rebecca Lindamood

Categories     Side Dish

Time P3D

Number Of Ingredients 10

3-8 pounds napa cabbage
2 bunches green onions (trimmed of the root bits)
2-3 large carrots (peeled, thinly julienned)
1/2 cup kosher salt
1/2 cup korean chili powder
15-20 cloves garlic (overdoing garlic makes this stay on your breath more than usual., peeled)
4-6 inches ginger (peeled, rough chopped)
1 tablespoon fish sauce
unsweetened pear juice (or unsweetened apple juice)
4 tablespoons white miso paste

Steps:

  • Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.
  • Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away.
  • Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and korean pepper powder. Zap it on high 'til it's smooth-ish. Add in the fish sauce and a couple of slops of pear juice and zap it more until it's about pancake batter consistency... maybe a bit thinner.
  • Put the brined cabbabe/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Rough chop the green parts of the onions and add those to the cabbage/carrots. Pour the chili paste combo over the cabbage and wear gloves to massage it all over the cabbage/carrots green onions so everything is completely covered.
  • Pack super tight in canning jars. CRAM it in there. Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place. Place it on a rimmed baking dish to catch any spill-over. Let it sit at room temperature for up to 72 hours, until it is bubbly and fragrant. Once every day, insert a clean chopstick or butterknife to release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.
  • Store on a rimmed sheet in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time. The older it gets, the stronger it will become.

Nutrition Facts : Calories 9 kcal, Carbohydrate 1 g, Sodium 1894 mg, ServingSize 1 serving

QUICK KIMCHI



Quick Kimchi image

Provided by Food Network Kitchen

Categories     condiment

Time 15m

Yield 4-6 servings

Number Of Ingredients 0

Steps:

  • Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.

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.)

QUICK KIMCHI



Quick kimchi image

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.

Provided by Good Food team

Categories     Side dish

Time 20m

Yield Makes enough to fill a 1-litre jar, serves 8 as a side

Number Of Ingredients 10

1 Chinese cabbage
3 garlic cloves, crushed
2.5cm/1in piece ginger, grated
2 tbsp fish sauce (optional)
2 tbsp sriracha chilli sauce or chilli paste (see below)
1 tbsp golden caster sugar
3 tbsp rice vinegar
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded

Steps:

  • Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
  • Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium

QUICK SPICY KIMCHEE



Quick Spicy Kimchee image

Provided by Tyler Florence

Categories     side-dish

Time 6h40m

Yield 1 quart

Number Of Ingredients 8

2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar

Steps:

  • Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
  • In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

QUICK KIMCHI (MAK GIMCHI)



Quick Kimchi (Mak Gimchi) image

Kimchi is the name given to any number of fermented vegetables in Korea as a means to preserve the fall harvest for the cold winter months. This quick, small batch version is an easy way to learn how to make kimchi. Serve it as an accompaniment to other dishes providing spicy, salty, sour notes.

Provided by Cecilia Hae-Jin Lee

Categories     Side Dish     Canning     Comfort Food     Condiment     Make-ahead

Time 2h30m

Yield 12

Number Of Ingredients 9

1 (4 pounds) Napa cabbage, cut into 1 to 1 1/2 inch pieces
1/4 cup coarse sea salt
1 (1 pound) Mu or Daikon radish, shredded (about 1 cup)
4 scallions, cut into 2-inch lengths
1/2 cup Korean chili powder (gochu galu)
6 to 8 cloves garlic (1/4 cup), minced
1 tablespoon ginger, minced or grated
1 tablespoon sugar
3 tablespoons fish sauce

Steps:

  • Wait: You can place the kimchi in the refrigerator right after packing the jars to ferment or a milder flavor or you can leave it on the counter in a cool, dark place with the lids slightly ajar for up to two days before transferring it to the refrigerator for a stronger flavor. Once two days have passed or you've opened the jar, place it in your refrigerator.
  • Enjoy Serve on the side of any Korean meal with rice or salad.

Nutrition Facts : Calories 46 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 2884 mg, Sugar 2 g, Fat 1 g, ServingSize Makes 2 quarts (1/2 gallon), UnsaturatedFat 0 g

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  • Stir salt in the water until dissolved. Place cut napa in a large bowl and pour in the salt water. Stir so all the leaves are coated. Place a plate on top of the napa so all the leaves are in the water. Let them soak for about 2 hours.
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  • In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.
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15 EASY KIMCHI RECIPES - KOREAN BAPSANG

From koreanbapsang.com
  • Traditional napa cabbage kimchi (or pogi kimchi) This napa cabbage kimchi is the most common kimchi in Korea. To help you start making kimchi at home, I came up with a recipe using one napa cabbage.
  • white kimchi (baek kimchi) Made without gochugarau, this traditional white kimchi is light and refreshing!
  • Mak kimchi (easy kimchi) Cut up the cabbage, salt, rinse, and mix with the seasoning! Simple, right? That’s what this easy kimchi recipe is about.
  • Baechu geotjeori (fresh kimchi) Getjeori is a kimchi that’s made to be eaten fresh without fermentation. It’s a quick, delicious kimchi you can enjoy right after making it!
  • Yangbaechu kimchi (green cabbage kimchi) Can’t find napa cabbage where you are? Try this kimchi recipe made with a head of your normal green cabbage. It’s light, crunchy, and refreshing!
  • 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.
  • Chonggak kimchi (ponytail radish kimchi) Chonggak kimchi is made with a small variety of white radish with long leafy stems, which is firmer and crunchier than the large varieties.
  • Quick Dongchimi (radish water kimchi) Dongchimi (동치미) is a mild water-based kimchi made with a small variety of white radish called dongchimi mu.
  • Nabak kimchi (water kimchi with napa cabbage and radish) Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables.


QUICK KIMCHI RECIPE : A QUICK & EASY RECIPE FOR …
2021-11-11 Learn how to make a quick kimchi recipe, an authentic Korean way! Cut 1 large napa cabbage (it’s approximately 4 lbs) in a quarter lengthwise and remove the stem. Add a small part of the cabbage leaves as a whole, and the big outer leaves are cut into about 3″ long, 1″ wide pieces into a large mixing bowl.
From seonkyounglongest.com


QUICK KIMCHI SLAW RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
Quick and Easy Kimchi Salad Recipe. Korean Slaw. 1. In a mixing bowl, whisk up mayo or aquafaba "mayo," gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing. Sauce. 1. Quick Kimchi or store-bought ...
From foodnewsnews.com


KIMCHI WITH TUNA MAYONNAISE DONBURI | QUICKEST & EASIEST ...
Kimchi with tuna mayonnaise donburi【ingredients 】•60g / 2.1oz kimchi •70g / 2.5oz canned tuna •1.5tbs mayonnaise •150g / 5.3oz rice•1 sheet Korean dried seaw...
From youtube.com


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