SUMMER KIMCHI
Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! -Stephen Exel, Des Moines, Iowa
Provided by Taste of Home
Time 30m
Yield 10 cups.
Number Of Ingredients 10
Steps:
- Place cabbage in a colander over a plate; sprinkle with 1/3 cup salt and toss. Let stand for 30 minutes. Rinse and drain well. In a very large container, combine the cabbage, cucumber, radishes, onions, garlic and ginger., In a large bowl, combine the water, vinegar, chili paste and remaining salt; pour over vegetable mixture. Cover and refrigerate for at least 2 days before serving, stirring occasionally. May be transferred to small airtight containers and stored in the refrigerator for up to 3 weeks. Serve with a slotted spoon.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
OI SOBAGI
This spicy cucumber kimchi is a perfect summer side dish. (Oi means cucumber and sobagi indicates it's been cut in a cross shape and stuffed with a seasoned mixture.) It is often made with Korean cucumbers, which have very thin skins and few seeds, but this recipe uses Kirby cucumbers. They are more accessible in the U.S. and hold up just as well during the fermentation process, staying firm and crisp. Unlike traditional kimchi made with cabage, cucumber kimchi shouldn't be kept more than 7 days at most, and it is best eaten within 2 to 3 days.
Provided by Food Network Kitchen
Categories side-dish
Time 5h35m
Yield about 6 to 7 cups
Number Of Ingredients 12
Steps:
- Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside.
- Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal "spears" of the cucumber held together at the thinner end.
- Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour.
- Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don't fill in. Set the paste aside until ready to use.
- Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl.
- Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.
KIMCHI
Provided by Alton Brown
Time P1DT1h15m
Yield about 6 cups
Number Of Ingredients 13
Steps:
- Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes.
- Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes.
- Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste.
- To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine.
- Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste.
- Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook's Note).
- Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments.
- Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that's deeply flavored, well-rounded, and slightly effervescent.
- Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it's time to make kimchi fried rice.
TRADITIONAL KIMCHI
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
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
MUL KIMCHI (WATER KIMCHI OR SUMMER WHITE KIMCHI)
Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. White kimchi is very nice. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.
Provided by SpiceBunny
Categories Vegetable
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.
Nutrition Facts : Calories 32.8, Fat 0.2, SaturatedFat 0.1, Sodium 925.4, Carbohydrate 7.3, Fiber 2.4, Sugar 4.4, Protein 1.2
SHANG KIMCHI (SUMMER, OR RAW, KIMCHI)
Make and share this Shang Kimchi (Summer, or Raw, Kimchi) recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl.
- Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
- Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 82, Fat 3.9, SaturatedFat 0.6, Sodium 5257.3, Carbohydrate 10.6, Fiber 3.5, Sugar 3.8, Protein 3.9
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SHANG KIMCHI (SUMMER, OR RAW, KIMCHI) RECIPE
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4.5/5 (2)Calories 19 per servingServings 4
- Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
- Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
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From futuredish.com
4.8/5 (8)Category MediumServings 3Estimated Reading Time 7 mins
- Make two perpendicular cuts at the stem of the Napa cabbage. Then split the head into TWO separate pieces with your hands. (We will split it again into four pieces later - not now)
- Take out a mixing bowl. Measure 1 cup of gochugaru and add it in. Next, we will prep the other fresh ingredients.
- Take each Napa cabbage - that has been soaking off excess water. Then get a dab of Kimchi paste and apply it to each layer of the cabbage. (Don't put too much Kimchi paste - we will add the radish salad too)
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