Best 4 Instant Kimchi Recipes
Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage and radishes. It is a spicy, sour, and flavorful condiment that can be used as a side dish, added to soups and stews, or as a topping for rice and noodles. Instant kimchi is a quick and easy way to enjoy the delicious and health benefits of kimchi without the long fermentation process. With a few simple ingredients and a little time, you can create a delicious and flavorful instant kimchi that is sure to impress your family and friends.
Let's cook with our recipes!
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
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
'INSTANT' KIMCHI WITH GREENS AND BEAN SPROUTS
Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned. It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
Provided by David Tanis
Categories quick, condiments, side dish
Time 10m
Yield About 4 cups
Number Of Ingredients 10
Steps:
- Put anchovy sauce, sesame oil, sugar, garlic, ginger, gochugaru and gochujang in a salad bowl and stir together.
- Add bean sprouts and greens and sprinkle lightly with sea salt. Toss well with fingers, massaging seasoning into vegetables to coat well.
- Leave mixture to temper for 5 minutes and transfer to a serving bowl.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 320 milligrams, Sugar 8 grams
INSTANT KIMCHI
Provided by Food Network
Time 10m
Number Of Ingredients 10
Steps:
- Tear Napa cabbage into bite size pieces. Cut Romaine lettuce into 1/3 inch strips. Toss in large bowl with spring onions. In a small bowl combine red pepper flakes, ginger, garlic, sesame oil, vinegar and soy sauce. Pour over greens and toss well to coat. Sprinkle with sesame seeds.
Tips:
- Choose the right cabbage: Napa cabbage is the traditional choice for kimchi, but you can also use other types of cabbage, such as green cabbage or Savoy cabbage. Just make sure the cabbage is fresh and crisp.
- Use a variety of seasonings: Kimchi is traditionally seasoned with a variety of ingredients, including gochugaru (Korean chili powder), garlic, ginger, and jeotgal (fermented seafood). You can also add other seasonings, such as onion, carrot, or apple, to taste.
- Ferment the kimchi in a cool, dark place: The ideal temperature for fermenting kimchi is between 60 and 70 degrees Fahrenheit. You can ferment kimchi in a crock, a jar, or even a resealable plastic bag.
- Be patient: Kimchi takes time to ferment. It can take anywhere from a few days to a few weeks, depending on the temperature and the type of kimchi you are making. Be patient and let the kimchi ferment until it has reached your desired flavor.
Conclusion:
Kimchi is a delicious and healthy Korean side dish that can be enjoyed in many different ways. It is a versatile ingredient that can be added to soups, stews, and even tacos. Kimchi is also a good source of probiotics, which are beneficial bacteria that can help to improve your gut health. If you are looking for a new and exciting way to add flavor to your meals, kimchi is a great option.
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