KOREAN SPICY PICKLED CABBAGE (BAECHU KIMCHI)
Steps:
- Enjoy.
Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 5204 mg, Sugar 3 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g
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
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
More about "korean kimchi spicy fermented cabbage recipes"
EASY KOREAN KIMCHI - FERMENTED SPICY CABBAGE
From wandercooks.com
5/5 (3)Calories 229 per servingCategory Condiment, Side Dish, Snack
KOREAN SPICY FERMENTED CABBAGE (KIMCHI) – AROMA …
From aromasian.com
Servings 4Calories 8 per servingTotal Time 10 mins
KOREAN KIMCHI (SPICY FERMENTED CABBAGE) RECIPE
From cookeatshare.com
TOP 50 FERMENTED KIMCHI RECIPES TRADITIONAL KOREAN
From pardue.alfa145.com
TOP 49 FERMENTED KIMCHI RECIPE RECIPES
From carterina.churchrez.org
20 HOMESTYLE KOREAN SOUP RECIPES - BEYOND KIMCHEE
From beyondkimchee.com
KOREAN KIMCHI PANCAKES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
KOREAN KIMCHI MASTERCLASS - SELWYN COMMUNITY EDUCATION
From selwyncomed.school.nz
HOW TO MAKE SPICY KIMCHI KIMCHI RECIPES ALLRECIPESC
From bothwell.keystoneuniformcap.com
KOREAN KIMCHI (FERMENTED SPICY CABBAGE) - PLAIN.RECIPES
From plain.recipes
KIMCHI (KOREAN FERMENTED SPICY CABBAGE) RECIPE
From cookthismeal.com
KOREAN KIMCHI SPICY FERMENTED CABBAGE RECIPES
From tfrecipes.com
KIMCHI - WIKIPEDIA
From en.wikipedia.org
6 FERMENTED CABBAGE RECIPES FROM AROUND THE WORLD
From revolutionfermentation.com
KIMCHI RECIPE (NAPA CABBAGE KIMCHI) - MY KOREAN KITCHEN
From mykoreankitchen.com
TRADITIONAL KIMCHI RECIPE (SPICY KOREAN SAUERKRAUT)
From revolutionfermentation.com
20 KOREAN CABBAGE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
BAECHU KIMCHI (NAPA CABBAGE KIMCHI) RECIPE - SERIOUS EATS
From seriouseats.com
KIMCHI (KOREAN FERMENTED SPICY CABBAGE) | RECIPESTY
From recipesty.com
SPICY CABBAGE POTATO SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
KIMCHI/KIMCHEE/GIMCHI (KOREAN FERMENTED SPICY CABBAGE)
From spoonacular.com
AMAZON.COM : [TWINS] KOREAN PREMIUM JARRED KIMCHI 16OZ, 4 …
From amazon.com
20 KOREAN CABBAGE RECIPES YOU LL LOVE | INSANELYRECIPES
From insanelyrecipes.pages.dev
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love