KIMCHI (KOREAN FERMENTED SPICY CABBAGE)
I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.
Provided by mykoreaneats
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT9h25m
Yield 14
Number Of Ingredients 16
Steps:
- Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
- Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
- Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
- Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
- Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
- Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
- Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
- Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.
Nutrition Facts : Calories 88 calories, Carbohydrate 17.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 24795.6 mg, Sugar 4.7 g
ULTIMATE CABBAGE KIMCHI
Use this traditional kimchi recipe from Marja Vongerichten's "The Kimchi Chronicles" to make Grilled Steak with Kimchi Butter and Hot Dogs with Kimchi Relish.
Provided by Martha Stewart
Yield Makes about 6 quarts
Number Of Ingredients 12
Steps:
- Remove outer leave from cabbages and quarter each lengthwise; remove and discard cores. Slice each quarter crosswise into 2-inch pieces.
- Fill a clean sink with cold water and add cabbage to the water; let dirt and grit sink to bottom. Remove cabbage from water, leaving dirt behind. Drain sink and rinse. Refill sink with water and repeat process.
- Using very large bowls, layer cabbage with salt; let stand 45 minutes. Using your hands, toss cabbage, and let stand 45 minutes more. Fill sink with cold water and add cabbage to the water. Remove cabbage; drain sink and rinse; repeat process to remove all the salt.
- Fill a large saucepan with 3 cups water; whisk in rice powder. Bring rice powder mixture to a simmer over low heat, whisking constantly, until mixture thickens, about 3 minutes. Add sugar and cook 1 minute more. Remove saucepan from heat and let cool completely. To speed cooling process, fill a large bowl with ice water. Submerge pot into ice-water bath until liquid is cooled.
- Place ginger, garlic, and onion in the jar of a blender or bowl of a food processor; puree until smooth. Add fish sauce and mix to combine.
- Place cooled rice powder mixture, ginger mixture, radish, scallions, red pepper powder, and salted shrimp in a large bowl. Wearing disposable plastic gloves and, using your hands, mix until well combined. Add cabbage and continue mixing until well combined.
- Transfer cabbage mixture to six glass quart containers or a large plastic container, packing cabbage tightly to remove as much air as possible. Place plastic wrap directly on surface of cabbage before covering containers with lids. Let stand at room temperature for 2 to 4 days. Transfer to refrigerator for up to 6 months. Be sure to press down on kimchi to remove as much air as possible after each use.
NAPA CABBAGE KIMCHI
This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Korean-Inspired Recipes
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.
- In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.
- Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.
RED CABBAGE KIMCHI
When we think of kimchi we tend to picture the classic kind found in Asian supermarkets, which is made primarily with Napa cabbage stained red from the chili powder and pungent with garlic. Interestingly, although that is indisputably the most popular variation, kimchi can be made with a wide array of vegetables and spices, with regional variations that affect the ingredients used and levels of heat and spice. Here we've used red cabbage for two reasons. The first is because we like its sweet flavor and slightly sturdy texture. The second, more practical, reason is that these fermented pickles are generally deemed ready when enough lactic acid is produced to change the pH from 6.5 to approximately 3.5\. Red cabbage juice changes color at this pH and becomes a bright reddish-purple, giving you a visual cue when fermentation is complete. Kimchi is a surprisingly good condiment for grilled hot dogs. It is a great way to doctor up packaged ramen at home. In place of coleslaw on a sandwich, it can add an unexpected kick to anything from corned beef on rye to pulled pork on soft white bread. Its heat and tang are wonderful for cutting through rich ingredients, and as a substitute for sauerkraut in choucroute, it is utterly delicious.
Yield makes 4 quarts
Number Of Ingredients 14
Steps:
- Cut the cabbage into quarters through its core. Cut the core out of each quarter. Cut each quarter cabbage into 4 sections lengthwise.
- In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine. Use several plates to weigh the cabbage down so it is submerged in the solution. Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
- Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture. Place the drained cabbage in a large bowl and toss it with the sugar. Make sure the cabbage is evenly coated with the sugar.
- Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor. Process until finely minced. Combine the scallions and watercress with the cabbage, then add the grated radish and pears. Toss the mixture to thoroughly combine.
- Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth. Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined. Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid. Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room. (A cooler room will take more time; a warmer room will take less.) The kimchi will be ready when the mixture changes to a uniform purple color throughout. Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
- When the kimchi is ready, pack it into jars and refrigerate. The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment. The kimchi should be eaten within 3 to 4 weeks.
CLASSIC CABBAGE KIMCHI
Steps:
- Rinse the cabbage, and then quarter the heads lengthwise. Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them. Set aside for 1 hour.
- Rinse the cabbage under cold running water, and pat it dry. Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out moisture from the cabbage.
- Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients, and toss well. Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings. Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature.
- Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months.
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KIMCHI-STYLE CABBAGE RECIPE | MYRECIPES
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5/5 (1)Calories 16 per servingServings 32
- Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.
- Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.
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