Bills Kimchi 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
BILL'S KIMCHI
This recipe is a version of kimchi I am pleased with. Your version may be quite different, and that's ok! Remember that all of the ingredients can be changed or modified to the level that you like. When my plants are producing, I like to chop up some of my onion and garlic chives to the mix. It is a good addition.
Provided by Bill_Sager
Categories Relishes
Time P16DT20m
Yield 10
Number Of Ingredients 9
Steps:
- Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain.n
- Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well.n
- Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.n
- Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.n
Nutrition Facts : Calories 39.7 calories, Carbohydrate 7.8 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 5756.9 mg, Sugar 3 g
BILL'S KIMCHI
This recipe is a version of kimchi I am pleased with. Your version may be quite different, and that's ok! Remember that all of the ingredients can be changed or modified to the level that you like. When my plants are producing, I like to chop up some of my onion and garlic chives to the mix. It is a good addition.
Provided by Bill_Sager
Categories Relishes
Time P16DT20m
Yield 10
Number Of Ingredients 9
Steps:
- Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain.n
- Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well.n
- Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.n
- Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.n
Nutrition Facts : Calories 39.7 calories, Carbohydrate 7.8 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 5756.9 mg, Sugar 3 g
BILL'S KIMCHI
This recipe is a version of kimchi I am pleased with. Your version may be quite different, and that's ok! Remember that all of the ingredients can be changed or modified to the level that you like. When my plants are producing, I like to chop up some of my onion and garlic chives to the mix. It is a good addition.
Provided by Bill_Sager
Categories Relishes
Time P16DT20m
Yield 10
Number Of Ingredients 9
Steps:
- Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain.
- Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well.
- Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.
- Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 7.8 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 5756.9 mg, Sugar 3 g
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