KIMCHI
You don't need stoneware crocks or special jars to make kimchi. You do need a large bowl and multiple containers. When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, "Tart and Sweet" by Kelly Geary and Jessie Knadler. The carrots are not strictly traditional, but I particularly like their crunch. Some people like their kimchi "new," and some let it get really funky. Refrigerated and covered, it lasts indefinitely. I eat it many ways: finely chopped with steamed rice, fried eggs and Japanese sesame salt; stirred into chicken noodle soup; on steak, mixed with fresh watercress. In Korean food, it's ketchup, mustard and relish, all in one.
Provided by Julia Moskin
Categories dinner, lunch, condiments, dips and spreads, project, sauces and gravies
Time P4DT15m
Number Of Ingredients 9
Steps:
- Cut the cabbages lengthwise into quarters, then across into thick ribbons. Put the cabbage in a big bowl and use your hands to toss it with the salt. Pour in cold water to cover the cabbage. It will float, so invert a plate on top, or a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged. Cover the bowl with a towel and leave it out overnight.
- The next day, use your hands to lift the cabbage out of the brine and put it in a big bowl. (Keep the brine, too.) In a small bowl, make a chili paste of the soy sauce, fish sauce and Korean chili powder. (Check the ingredients list to make sure you get pure chili powder, not the kind that has salt mixed in.)
- Add the chili paste to the cabbage along with the scallions, garlic, ginger and, if you like, the carrot sticks. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables.
- Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast). Taste it after three or four days, and every day after. As the vegetables shrink, the kimchi can be combined in ever-smaller containers; just keep it covered with brine.
- When it tastes good to you, it's done.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 2191 milligrams, Sugar 6 grams
CARAMELIZED KIMCHI RELISH
Time 15m
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Heat large skillet until very hot. In a bowl, toss half of the kimchi with the sugar and vinegar and add it to the skillet. Cook over high heat until the liquid is thickened and sticky and the kimchi is browned in spots, 5 to 6 minutes. Let cool slightly.
- Scrape the caramelized kimchi back into to the bowl. Add the uncooked kimchi, then toss and serve.
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.
KIMCHI RELISH
Honey and vinegar transform a jar of kimchi into a knockout relish, perfect for burgers, hot dogs and more.
Provided by Cheri Liefeld
Categories Condiment
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Chop or slice kimchi into smaller pieces, if necessary. In small bowl, mix kimchi, honey and vinegar. Serve or cover and refrigerate.
Nutrition Facts : ServingSize 1 Serving
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
HOT DOGS WITH KIMCHI RELISH
Add some kick to the classic hot dog by topping it with a spicy Korean condiment in this recipe from Marja Vongerichten's "The Kimchi Chronicles."
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Preheat a grill to high or a grill pan over medium-high heat.
- In a small bowl, mix together kimchi, honey, and vinegar.
- Place hot dogs on grill and grill until browned and crispy. Place rolls on grill and toast until golden. Place hot dogs in rolls and top each with 1 tablespoon mustard and one-quarter of the kimchi mixture. Serve immediately.
More about "kimchi relish recipes"
12 DISHES THAT TASTE BETTER WITH KIMCHI RECIPE | BON APPéTIT
From bonappetit.com
Author Amiel StanekPublished May 28, 2014Estimated Reading Time 2 mins
- Rice Bowl with Fried Egg and Avocado. You know what's missing from this picture? A big pinch of tangy kimchi to balance out the rich, fatty goodness of egg and avocado.
- Shrimp Fried Rice. Kimchi and fried rice are a match made in heaven—or, really, in your kitchen. Just throw a cup (or less, or more!) of roughly chopped kimchi in the pan after the rice gets crispy to take the whole thing to the next level.
- Grilled Ham, Cheese, and Pickle Sandwiches. Swap out the bread-and-butter pickles for kimchi, and this grilled cheese will really sing. View Recipe.
- Pigs in Sleeping Bags. Puff pastry. Sausage. <del>Sauerkraut</del> Kimchi. The world explodes. View Recipe.
- Hot Dogs with Sauerkraut. Tangy sauerkraut takes rich, snappy hot dogs to new heights; kimchi's got everything 'kraut has, and so much more. View Recipe.
29 FIERY RECIPES TO USE UP THAT JAR OF KIMCHI IN YOUR FRIDGE
From bonappetit.com
Author Christina ChaeyPublished Jan 22, 2016
- Spicy Kimchi Slaw. We traded the goopy sweet mayo dressing in your typical cole slaw for a whipped, airy kimchi dressing. Cabbage two ways! View Recipe.
- Quick Kimchi Pancakes. Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all. View Recipe.
- Kimchi Udon With Scallions. The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
- Kimchi-Fried Grains. This easy stir-fry, combined with the trusty #putaneggonit, is irresistible. View Recipe.
HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH RECIPE)
From thekitchn.com
23 EASY KIMCHI RECIPES TO FIRE UP YOUR MEALS
From insanelygoodrecipes.com
NINE VARIATIONS OF KIMCHI | EPICURIOUS
From epicurious.com
KIMCHI RECIPE (HOW TO MAKE KIMCHI) - CHILI PEPPER …
From chilipeppermadness.com
KIMCHI (KOREAN CABBAGE RELISH) RECIPE
From recipeland.com
HOT DOGS WITH KIMCHI RELISH • STEAMY KITCHEN RECIPES …
From steamykitchen.com
KIMCHI RELISH RECIPE PERFECT FOR LABOR DAY! | CATCH MY PARTY
From catchmyparty.com
ONE-POT CREAMY KIMCHI PASTA RECIPE - DELISH
From delish.com
KIMCHI RELISH – SINTO GOURMET
From sintogourmet.com
KIMCHI (SPICY CABBAGE RELISH) | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
BEST KIMCHI RECIPE - HOW TO MAKE KIMCHI - DELISH
From delish.com
KIMCHI RELISH – ASIAN RECIPES AT HOME
From asianrecipesathome.com
HOT DOGS WITH SPICY KIMCHI SLAW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
KIMCHI RECIPE (NAPA CABBAGE KIMCHI) - MY KOREAN KITCHEN
From mykoreankitchen.com
You'll also love