Best 2 Fermented Vegetables Kimchi Recipes
Kimchi, a traditional Korean dish made from fermented vegetables, is gaining popularity worldwide due to its unique flavor and health benefits. Often made with napa cabbage, radishes, and scallions, kimchi can be fermented for just a few days to several months, each duration producing a distinct taste. With numerous variations across different regions of Korea, kimchi is a versatile condiment that can be enjoyed on its own, as a side dish, or as an ingredient in a variety of culinary creations. This article delves into the world of kimchi, exploring its history, health benefits, diverse preparation methods, and the role it plays in Korean culture. Discover how to make your own kimchi at home, experiment with different recipes and ingredients, and incorporate this flavorful and healthful dish into your daily meals.
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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
VEGETARIAN KIMCHI
This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT2h25m
Yield 30
Number Of Ingredients 11
Steps:
- Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
- Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth.
- Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 1.9 mg, Sugar 0.4 g
Tips:
- Choose the right vegetables: Use fresh, firm vegetables that are free of blemishes. Some popular choices for kimchi include cabbage, radish, carrot, and scallions.
- Prepare the vegetables properly: Clean and cut the vegetables into bite-sized pieces. You can also grate or shred the vegetables if you prefer.
- Make the kimchi paste: The kimchi paste is a mixture of various seasonings that give kimchi its characteristic flavor. Common ingredients in kimchi paste include gochugaru (Korean chili powder), garlic, ginger, and jeotgal (fermented seafood). You can adjust the proportions of these ingredients to taste.
- Ferment the kimchi: The fermentation process is what gives kimchi its probiotic benefits and unique flavor. You can ferment kimchi at room temperature or in the refrigerator. The fermentation process will take longer at room temperature, but the kimchi will develop a more complex flavor.
- Store the kimchi: Once the kimchi is fermented, you can store it in the refrigerator for up to several months. Kimchi will continue to ferment in the refrigerator, so the flavor will change over time.
Conclusion:
Kimchi is a delicious and healthy fermented vegetable that is a staple in Korean cuisine. It is easy to make at home, and it can be enjoyed in a variety of ways. Try using kimchi in tacos, sandwiches, salads, or as a condiment. You can also add it to soups, stews, and stir-fries. No matter how you choose to enjoy it, kimchi is a great way to add flavor and probiotics to your diet.
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