QUICK KIMCHI RECIPE | BBC GOOD FOOD
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Total Time 20 minutes
Prep Time 20 minutes
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, FatContent 1 grams fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 2 milligram of sodium
KIMCHI RECIPE | BBC GOOD FOOD
Make a vegan version of kimchi (or kimchee) from this simple Korean recipe. Enjoy the umami flavours of the seaweed, whether you follow a plant-based diet or not
Provided by Pao Liu
Categories Side dish
Total Time 30 minutes
Prep Time 30 minutes
Yield Makes 1 x 2 litre jar
Number Of Ingredients 12
Steps:
- Chop the Chinese leaf into bite-size pieces, weighing it until you have 2kg, then wash under running water. Mix the Chinese leaf with the salt and the seaweed in a large bowl. Set aside.
- Every now and then, over the course of 3-4 hrs, mix the salted Chinese leaf and seaweed with your hands. (You will start to see liquid being released.) You want to be able to bend the Chinese leaf without breaking the pieces.
- Meanwhile, shred the carrot and leek, and chop the spring onions. Set aside. Make the chilli paste by blitzing the onion, garlic, ginger and pear in a food processor until puréed. Add the chilli flakes, then blitz again to combine. Drain the Chinese leaf mixture, removing as much water as you can. This may take about 10 mins.
- Toss the Chinese leaf mixture with the other vegetables, then mix in the chilli paste to coat everything. Tip into a 2-litre sterilised jar. Try not to have too many air pockets and leave a 1-inch space under the lid. Put a fermentation weight on top, or if you don’t have one, try using some baking beans in a bag. Keep a plate under the jar in case of overflow. After 24-48 hrs you will begin to see bubbles appearing. That means fermentation is underway.
- At any point during the fermentation, you can taste the kimchi to see how you like the flavour. I prefer to keep mine in the fridge after day 3 to slow down the process and start enjoying it. You can transfer the kimchi into smaller jars for easy access from the fridge. It also makes a great present for family and friends.
Nutrition Facts : Calories 17 calories, FatContent 0.3 grams fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.98 milligram of sodium
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AUTHENTIC KOREAN KIMCHI RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Korean
1. Cut the leaves into quarters and remove the inner stem, keeping the leaves intact.
2. Generously distribute salt between the leaves, working it all the way down to the core. Place the cabbage leaves in a shallow bowl and leave them at room temperature for 2 to 6 hours.
3. In a food processor fitted with a chopping blade, purée the radish, pear, white onion, ginger, garlic, Korean red pepper powder, and fish sauce (if using) into a smooth paste.
4. Rinse the salt from between each of the leaves, then squeeze them to drain as much of the water as possible.
5. Spread the paste and chopped spring onions onto all the leaves, making sure to cover them all the way down to the core.
6. Pack the seasoned Chinese leaf quarters into a a 2 litre sterilised preserving jar and press down to release trapped air. Spread any remaining paste on the surface of the cabbage. Screw on the lid tightly, then loosen it again slightly with a one-eighth turn.
7. Place out of direct sunlight and ferment at room temperature for 1 to 2 weeks. Once you are satisfied with the level of fermentation, refrigerate and chop to serve. Kimchi will keep, refrigerated, several months.
Prep: 3 hours Time: 1 to 2 weeks
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