Sigumchinamulkoreanspinachsaladkimchi 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

SIGUMCHI NAMUL (KOREAN SPINACH SALAD KIMCHI)

Sigumchi Namul (Korean Spinach Salad Kimchi) image

Make and share this Sigumchi Namul (Korean Spinach Salad Kimchi) recipe from Food.com.

Provided by gobruijns

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fresh spinach
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 clove crushed garlic
1 tablespoon sugar
1 tablespoon vinegar
black pepper

Steps:

Rinse the spinach a few times until no more sand is coming off the leaves.
Steam the spinach until tender.
Put the spinach in a strainer and let it cool down.
When it is cool enough squeeze gently as much water as possible out of it and cut the leaves coarsely.
Mix all the ingredients into the spinach and the salad is ready.
Serve at room temperature.

Nutrition Facts : Calories 142.4, Fat 8.4, SaturatedFat 1.2, Sodium 846.7, Carbohydrate 13.5, Fiber 3.2, Sugar 4, Protein 6

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