Best 2 Traditional Kimchi Recipes
Kimchi, a staple in Korean cuisine, is a fermented dish typically made from napa cabbage and Korean radish, along with a variety of seasonings. This traditional dish has been enjoyed for centuries and is not only a delicious side dish but also believed to have numerous health benefits. From its tangy and spicy flavor to its crunchy texture, kimchi is a food that is both unique and flavorful. In this article, we will delve into the history, preparation, and various types of kimchi, providing you with the information you need to create your own delicious kimchi at home.
Here are our top 2 tried and tested 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
TRADITIONAL NAPA CABBAGE KIMCHI
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.
Provided by Cecilia Hae-Jin Lee
Categories Garlic Pepper Vegetable Side Lunar New Year Shrimp Radish Cabbage Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes enough kimchi to fill 1-gallon jar
Number Of Ingredients 12
Steps:
- 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- 3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
- 4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
- 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
Tips:
- Choose the right cabbage: Napa cabbage is the traditional choice for kimchi, but you can also use other types of cabbage, such as bok choy or Chinese cabbage. Look for heads that are firm and tightly packed with leaves.
- Prepare the cabbage properly: Cut the cabbage into quarters or sixths and then remove the core. Rinse the cabbage thoroughly and then soak it in salted water for several hours or overnight. This helps to soften the cabbage and remove any bitterness.
- Make a flavorful kimchi paste: The kimchi paste is what gives kimchi its characteristic flavor. There are many different recipes for kimchi paste, but some common ingredients include gochugaru (Korean chili powder), garlic, ginger, and jeotgal (fermented seafood). You can also add other ingredients, such as vegetables, fruits, or nuts, to taste.
- Ferment the kimchi properly: Kimchi is fermented at room temperature for several days or weeks. The fermentation process creates lactic acid, which gives kimchi its sour flavor. It's important to keep the kimchi in a cool, dark place during fermentation and to stir it occasionally.
Conclusion:
Kimchi is a delicious and versatile dish that can be enjoyed in many different ways. It can be eaten as a side dish, used as an ingredient in other dishes, or even enjoyed on its own as a snack. With a little planning and effort, you can easily make your own kimchi at home. So gather your ingredients and give it a try!
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