TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)
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
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
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
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)
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
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.
More about "korean sauerkraut kimchi recipes"
QUICK & EASY AUTHENTIC KIMCHI RECIPE (KOREAN SAUERKRAUT)
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5/5 (2)Total Time 45 minsCategory Condiment, FermentCalories 7 per serving
- Start by chopping or shredding the cabbage, carrots, green onions, ginger and garlic by hand or with a food processor.
- Cover with a tea towel and let sit at room temperature for 1/2 hour while the salt helps pull the juices out of the veggies.
- Pound a few times with a potato masher or meat hammer (or kraut pounder) to make sure it is getting juicy. If it doesn’t look wet enough, leave for another 1/2 hour. If you’re seeing plenty of liquid, proceed to the next step.
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- SET UP. Gather Supplies and Set Up ScaleUsing a kitchen scale to weigh your ingredients is THE secret for delicious sauerkraut... batch after batch. My favorite scale is discussed here. You don’t want to include the weight of your bowl in your measurements, so either zero out the scale (usually done with a button on a digital scale or a knob under the tray on a mechanical scale) or write down the tare (bowl) weight.
- CHOP. Prep Your Vegetables and CabbageWhen making sauerkraut, you first prepare the flavoring ingredients – carrots, ginger, radish, caraway seeds or whatnot – then add sliced cabbage. This allows you to add only as much sliced cabbage as necessary to hit 1¾ pounds (28 ounces, 800 grams) on the scale, the amount that fits perfectly - usually - into a 1-quart (liter) jar. Grate carrots and radish, thinly slice green onions, grate ginger and mince garlic, placing everything, along with the red pepper flakes or Korean red pepper and optional fish sauce, in your bowl. NOTE: If you're concerned about the "hot" nature of the red pepper on your bare hands, either wear gloves or quickly mix it in right before packing your jar.Discard the dirty or limp outer leaves of your cabbage, setting aside one of the cleaner leaves for use during the SUBMERGE step.Quarter, then slice cabbage crosswise into thin ribbons. I leave the core in because I find it helps to hold the layers of cabbage together mak
- SALT. Create Your BrineSalt pulls water out of the cabbage and vegetables to create an environment where the good bacteria (mainly lactobacillus) can grow and proliferate and the bad bacteria die off. You really do need salt to make sauerkraut. Sprinkle vegetables and cabbage with 1 tablespoon of salt and mix well. Then, massage the vegetables with strong hands until moist, creating the brine. You should be able to tilt the bowl to the side and see a good-sized puddle of brine, about 2–3 inches in diameter. This process can take anywhere from 2 to 5 minutes. Notice how the mixture has shrunk. Due to the hot nature of the red pepper, wash hands wells after.
- PACK. Pack Mixture into JarOnce you notice a small puddle of brine in the bottom of your bowl (you may need to tilt it to one side to see it), it is time to pack the moist mixture into your jar. See my article on dry sauerkraut if you're having difficulty creating enough brine. Grab handfuls of the salty, juicy cabbage mixture and pack them into your quart-sized (liter) wide-mouth canning jar, periodically pressing the mixture down tightly with your fist or a large spoon so that the brine rises above the top of the mixture and no air pockets remain.Be sure to leave at least 1 inch of space between the top of the cabbage and the top of the jar. Because we weighed out just the right amount of cabbage to fit in your jar, this should happen automatically.Pour any brine left in your mixing bowl into the jar and scrape out any loose bits stuck to the sides of the bowl or to the sides of your jar.
"MOCK" KIMCHI RICE WITH SAUERKRAUT AND BACON - KIMCHIMARI
From kimchimari.com
5/5 (7)Total Time 35 minsCategory RiceCalories 564 per serving
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PORK & KIMCHI FRIED RICE RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Calories 401 per serving
- Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add pork and cook, stirring, for 1 minute. Add zucchini and carrots; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
- Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
- Return the pork, vegetables and eggs to the wok; add kimchi and gochujang sauce and stir until well combined.
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- Drain and rinse cabbage, daikon and carrot, and cut into slices or strips 2 to 3 cm (1 inch) long. Place in a large bowl.
- Cut the onion into thin slices and add it to the vegetables in the bowl, with the rest of the ingredients. Mix.
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