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
MAK KIMCHI
What is 'mak'? Just a Korean term signifying the simple or the everyday. And mak kimchi is just that: an easy, fast-fermenting kimchi made from bite-size pieces of cabbage. The term as used here is best understood in relation to the more traditional, and labor-intensive, baechu kimchi: a slower fermenting, longer-lasting (many Koreans would say superior) version made from whole heads of cabbage that are salted, stuffed (one leaf at a time!), and fermented intact. Mak it's not. Please note: the sweet rice flour paste in this recipe is traditional but entirely optional. You'll get equally delicious results with or without it. Your call.
Provided by Cooking Channel
Time 1h5m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- Brining: Slice the cabbage lengthwise into quarters. Cut out and discard the core. Cut each quarter crosswise into 2-inch pieces.
- Combine the water and salt in a large bowl and stir to dissolve. Add the cabbage and toss well to coat with brine. Leave for 4 hours, tossing every hour.
- Drain the cabbage well, then spread the cabbage out on a baking sheet and gently pat dry with paper towels.
- Pasting (optional): While the cabbage is brining, make the sweet rice flour paste. In a small saucepan, combine the rice flour with a cup of cold water and whisk vigorously to fully dissolve the flour. Gently heat to a simmer over medium-low heat, stirring frequently. (Be sure to scrape the bottom of the saucepan, as the rice flour has a tendency to settle there.) Simmer until the mixture thickens and becomes glossy and gelatinous, 2 to 3 minutes.
- Saucing: Pulse the garlic and ginger in a blender. Add the apple, onion, fish sauce, salted shrimp and sugar and puree until everything is well broken down--no need to overdo it.
- Empty the contents of the blender into a large bowl. (If you're using the rice paste, add it now and stir well, to fully incorporate.) Add the gochugaru to the bowl and mix well.
- This is the point at which things get messy. Suit up with a pair of clean latex gloves. (Dish gloves-well-washed, of course-will do perfectly well.) Add the scallion and carrot to the bowl and, with your gloved hands, work it all together to coat the vegetables with sauce. Do the same with the cabbage, gently massaging sauce into cabbage.
- Firmly pack the cabbage mixture into clean, quart-size mason jars, pressing as you go to remove any air pockets. Leave 1 inch of headroom in the jars to allow for expansion during fermentation. Press a small sheet of plastic wrap directly onto the surface of the cabbage and seal the jars tightly.
- Fermenting: Refrigerate the jars, set on a plate to catch leaks. In a week, the kimchi will be fresh, very lightly fermented and pretty darn tasty. In two weeks, as the fermentation really kicks into gear, the kimchi will ascend to a whole other plane of awesome. Kimchi keeps for months, getting increasingly pungent over time. Dig in and enjoy it every step of the way.
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.
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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HOW TO MAKE KIMCHI: EASY KIMCHI RECIPE AND TIPS
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Estimated Reading Time 5 mins
- 1. Slice the cabbage lengthwise into quarters, then remove the cores. Cut each section crosswise into 2-inch wide strips.
- 2. Place the cabbage in a large bowl, and sprinkle with salt. Massage the salt into the leaves until it begins to soften, then add enough cold water to cover the cabbage completely. Place an upside-down plate over the top and weigh it down with something sturdy to hold in place. Leave to soak for up to 2 hours.
- 3. Drain the salted cabbage and rinse under cold water. Set aside in a colander to drain completely.
- 4. Meanwhile, in the same bowl, combine the garlic, ginger, sugar, and fish sauce/shrimp paste into a smooth paste. Add the gochugaru, and set aside.
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4.4/5 (99)Category Side DishCuisine KoreanTotal Time 30 mins
- Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-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 1-1/2-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.
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- Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.
- Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and korean pepper powder. Zap it on high 'til it's smooth-ish. Add in the fish sauce and a couple of slops of pear juice and zap it more until it's about pancake batter consistency... maybe a bit thinner.
- Put the brined cabbabe/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Rough chop the green parts of the onions and add those to the cabbage/carrots. Pour the chili paste combo over the cabbage and wear gloves to massage it all over the cabbage/carrots green onions so everything is completely covered.
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