Korean Sauerkraut Kimchi Recipes

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TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)



Traditional kimchi (Napa Cabbage Kimchi) image

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you'll find it not that difficult to make good authentic kimchi at home.

Provided by Hyosun

Categories     Side Dish

Time 1h

Number Of Ingredients 20

1 large Napa cabbage (about 5 to 6 pounds, or 2 small (about 3 pounds each))
1 cup Korean coarse sea salt for making kimchi
5 cups water
1 pound Korean radish, mu or moo (무) (mu/moo)
1/4 Korean pear (배) (optional)
3 - 4 scallions
1 piece dashima (about 2 to 3 inch square) (Boil it in 1.5 cups of water for 5 minutes)
1 tablespoon glutinous rice powder, 찹쌀가루
1/2 cup gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste)
1/4 cup salted shrimp (saeujeot), 새우젓, finely minced
3 - 4 raw shrimps, about 2 ounces, finely minced or ground (- optional)
3 tablespoons myulchiaekjeot (fish sauce, 멸치액젓)
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds (- optional)
1/2 cup water or dashima (dried kelp) broth
2 large bowls or pots (7 - 8 quarts)
a large colander
kitchen gloves
3/4 - 1 gallon airtight container or jar

Steps:

  • Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
  • In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
  • Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
  • The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
  • Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
  • Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
  • Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
  • Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
  • Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
  • Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)

KOREAN SAUERKRAUT - KIMCHI



Korean Sauerkraut - Kimchi image

Make and share this Korean Sauerkraut - Kimchi recipe from Food.com.

Provided by dicentra

Categories     Greens

Time P14DT15m

Yield 2 quarts

Number Of Ingredients 9

1 head napa cabbage, cored, chopped
1 bunch green onions, chopped or 1 bunch onion, cut in half and thinly sliced
1 cup carrot, grated
1/2 cup daikon radish, grated (optional)
1 tablespoon freshly grated ginger
3 garlic cloves, peeled and minced
1/2 teaspoon dried chili pepper flakes
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

Steps:

  • Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
  • Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
  • The top of the vegetables should be at least 1 inch below the top of the jar.
  • Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.

Nutrition Facts : Calories 58.4, Fat 0.4, SaturatedFat 0.1, Sodium 3537.6, Carbohydrate 13.2, Fiber 3.6, Sugar 4.1, Protein 2.2

SAUERKRAUT JEON (KOREAN PANCAKES)



Sauerkraut Jeon (Korean Pancakes) image

Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they're especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.

Provided by J. Kenji López-Alt

Categories     dinner, lunch, quick, weeknight, pancakes, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons light soy sauce or shoyu
2 tablespoons rice vinegar or black vinegar
2 tablespoons warm water
1 scallion, trimmed and thinly sliced
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 cup sauerkraut (about 6 ounces), plus 1/4 cup sauerkraut juice
1/4 medium red onion (about 2 ounces), thinly sliced
2 scallions, split lengthwise and cut into 1 1/2-inch pieces
3/4 cup all-purpose flour
1/4 cup cornstarch or potato starch
2 teaspoons granulated sugar
Small handful of thinly sliced pickled cherry peppers or peperoncini
3/4 cup cold water
Peanut, rice bran or soybean oil, as needed, for pan-frying

Steps:

  • Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.
  • Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don't have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.
  • Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.
  • Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.
  • Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.

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