Best 4 Kimchee Korean Vegetable Pickle Recipes
Kimchi is a traditional Korean vegetable pickle made with napa cabbage, radishes, and a variety of seasonings. It is a staple in Korean cuisine and is often served as a side dish with rice or soup. Kimchi is also a healthy food, as it is low in calories and high in vitamins and minerals. If you are looking for a delicious and healthy way to add some spice to your meals, then kimchi is the perfect dish for you. Here are a few recipes for kimchi that you can try at home.
Check out the recipes below so you can choose the best recipe for yourself!
KIMCHEE (KOREAN VEGETABLE PICKLE)
This is a mixture of carrot, celery cabbage and cauliflower and is spicy-hot! Celery cabbage is similar to bok choy which can be substituted. Posted for ZWT 4.
Provided by mary winecoff
Categories Cauliflower
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
- Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.
Nutrition Facts : Calories 32.4, Fat 0.2, Sodium 3140.7, Carbohydrate 7.2, Fiber 2.6, Sugar 3.2, Protein 1.6
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
KOREAN KIMCHI
My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.
Provided by Christina P.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT3h20m
Yield 20
Number Of Ingredients 6
Steps:
- Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
- Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
- Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 113.6 mg, Sugar 1.3 g
VEGETABLE KIMCHI
Steps:
- In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1-3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.
- Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
- Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
- Do Ahead
- Kimchi can be made 2 months in advance. Open occasionally to release gases.
Tips for Making Kimchi
- Use fresh, crisp vegetables. The best kimchi is made with vegetables that are at their peak of ripeness. This will ensure that your kimchi has the best flavor and texture.
- Choose the right type of salt. Not all salts are created equal. For kimchi, you want to use a coarse salt, such as sea salt or kosher salt. This type of salt will help to draw out the moisture from the vegetables and create a more flavorful kimchi.
- Use a variety of vegetables. Kimchi is traditionally made with cabbage and radishes, but you can also use other vegetables, such as carrots, turnips, and scallions. This will add flavor and texture to your kimchi.
- Add some spice. Kimchi is typically spicy, so you'll want to add some gochugaru (Korean chili powder) to your recipe. You can also add other spices, such as garlic, ginger, and onion, to taste.
- Let it ferment. Kimchi is a fermented food, so it needs time to develop its flavor. The longer you let it ferment, the more flavorful it will become. Just be sure to store it in a cool, dark place.
Conclusion
Kimchi is a delicious and healthy Korean side dish that can be enjoyed in many different ways. It is a great source of probiotics, which are beneficial for gut health. It is also a good source of vitamins and minerals, including vitamin C, vitamin K, and iron. If you're looking for a new and exciting way to add flavor to your meals, give kimchi a try.
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