KIMCHI (KIMCHEE)
A standard side dish on every Korean table. Heat level can be adjusted to suit cook's taste and that of their guests.
Provided by Skip Davis
Categories Sides
Time 20m
Number Of Ingredients 9
Steps:
- 1. Marinate the Napa cabbage: Chop the leaves of cabbage into quarters. In a large pot with 8 cups of water, add 1/2 cup kosher salt and mix together with cabbage leaves. Soak cabbage in salt solution for 3 to 4 hours. Remove from brine and rinse thoroughly in cold running water for several minutes. Squeeze as much water from leaves as possible. TIP: Use salad spinner.
- 2. Prepare the vegetables: Cut or julienne radish into thin strips using a mandolin or by hand. Chop scallions and cucumber into small pieces.
- 3. Make Kimchi paste: In a large bowl, combine red pepper with garlic and ginger. Mix with a wooden spoon until it makes a paste. Add radish, scallions and cucumber to paste mixture. Add cabbage leaves and mix together thoroughly. Be sure all are covered with paste mixture.
- 4. Marinate the Kimchi: In a large glass jar or non-reactive container with lid. Press down firmly to remove any air bubbles. Add reserved brine to fill and loosely screw lid on jar (gas will form as Kimchi ferments). Let jar sit on kitchen counter for 3 days and then tighten lid and place in refrigerator.
- 5. To serve: Remove Kimchi from jar. Drain brine. Plate next to main dish or eat as a snack. Can be eaten cold or room temperature
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Brett Lohse
[email protected]I'm new to making kimchi, but this recipe made it easy. The kimchi turned out delicious and I'm so glad I tried it.
Aryan Bhai
[email protected]This kimchi recipe is a keeper! I love the way the flavors develop over time. I've been making this kimchi for years and it always turns out great.
Engie Elkady
[email protected]Kimchi is one of my favorite fermented foods. This recipe is a great way to make your own kimchi at home. The instructions are clear and easy to follow, and the kimchi turns out delicious.
Ce3id
[email protected]This kimchi was easy to make and turned out great! I used a variety of vegetables, including cabbage, carrots, radishes, and scallions. The kimchi was spicy and flavorful, and it kept well in the refrigerator.
Sahil Amoni
[email protected]I've tried many kimchi recipes before, but this one is by far the best. The flavors are perfectly balanced and the kimchi has a great crunch. I highly recommend this recipe.
SUJAT ISLAM bappi
[email protected]This kimchi recipe was a hit! It was easy to follow and the kimchi turned out delicious. I loved the spicy, tangy flavor. I will definitely be making this again.