MAK KIMCHI (EASY KIMCHI)
Good authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That's what this easy kimchi recipe is about.
Provided by Hyosun
Categories Side Dish
Time 30m
Number Of Ingredients 16
Steps:
- Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).
- Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
- Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
- Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
- Rinse the salted cabbage three times and drain to remove excess water.
- In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
- Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
- Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.
QUICK KIMCHI (MAK GIMCHI)
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
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
SPICY CABBAGE KIMCHI
Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes.
Provided by GochisosamaDeshita
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P4DT7h
Yield 56
Number Of Ingredients 9
Steps:
- Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
- Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 1916.5 mg, Sugar 1.2 g
KIMCHI
Sometimes called mak kimchi, this kimchi formula starts with chopped napa cabbage and is as easy as dressing a salad. You just toss everything together in a large bowl. Fish sauce anchors the kimchi sauce with incredible savoriness, while gochugaru, the Korean red-pepper powder, lends a deep crimson sheen and mild, fruity heat. Whatever chopped vegetables you add to the onion-garlic-ginger purée will lend their own natural sweetness as they ferment with the cabbage; scallions and daikon are the most traditional, but carrot works in a pinch and lends great color. We all need a good burp every now and then, so be sure to open the lid of your jar every couple of days to allow the gas from the fermentation process to escape. For the spice-averse, start with 1/4 cup of gochugaru, or turn to baek kimchi, which is a fragrant, chile-free version.
Provided by Eric Kim
Categories condiments, vegetables, side dish
Time P2DT2h30m
Yield 1/2 gallon
Number Of Ingredients 12
Steps:
- Dry-brine the cabbage: Rinse the head of cabbage under cold running water, making sure to get in between the leaves. Trim the root end off the cabbage and cut crosswise into 1-inch-thick slices, carving out any core if it's especially big and tough. Transfer the cabbage strips to your largest bowl. Sprinkle over the salt and toss with your hands until evenly distributed. Set aside to brine at room temperature until the hard leaves shrink and become wet and limp (but are still crunchy), 1 1/2 to 2 hours.
- Rinse the cabbage: Fill the bowl with cold running water and swish the leaves around to rinse them of their salt (and to clean off any dirt). Lift them up out of the water and transfer to a colander. Repeat once or twice until the cabbage leaves still taste discernibly salted, but not too salty that you can't eat it like a salad. Rinse out the bowl.
- Make the sauce: To a food processor, add the apple, onion, garlic, ginger, sugar and process until very finely chopped into a fluffy purée. Transfer the sauce to the empty bowl and stir in the gochugaru and fish sauce. Cut the scallions into 1-inch-long pieces and add to the bowl. Cut the carrot into matchsticks: slice crosswise into 1-inch lengths, then thinly slice lengthwise, stack the slices and cut lengthwise again into thin strips. Add to the bowl, along with the pine nuts, if using. Stir to combine. Add the drained cabbage to the sauce and toss with clean hands until well combined.
- Transfer the sauced cabbage to a clean 1/2-gallon jar, using your hands to gently pack it down. (A few air gaps are fine; they'll fill with liquid over time.) This amount of cabbage should leave about an inch of room at the top of the jar. Top the jar with any remaining sauce left behind in the bowl. Loosely close with a lid (see Tip). Wash your hands and rinse off the outside of the jar at this stage.
- Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days, "burping" it every 12 hours or so, which just means opening the lid to let out any excess build-up of gas. After this, the cabbage should have released even more of its liquid; it's OK if the liquid doesn't completely cover the cabbage at this point, though it may. Refrigerate the kimchi to finish fermenting until it's sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days both to familiarize yourself with the fermentation process but also to allow gas to escape.
TRADITIONAL NAPA CABBAGE KIMCHI
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.
Provided by Cecilia Hae-Jin Lee
Categories Garlic Pepper Vegetable Side Lunar New Year Shrimp Radish Cabbage Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes enough kimchi to fill 1-gallon jar
Number Of Ingredients 12
Steps:
- 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- 3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
- 4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
- 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
QUICK KIMCHI
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
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
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