HOW TO MAKE KIMCHE RECIPES

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EASY KIMCHI RECIPE | MYRECIPES



Easy Kimchi Recipe | MyRecipes image

Learn how to make this traditional Korean side like a pro.

Provided by Laura Arnold

Number Of Ingredients 9

1 Napa cabbage, cut into 2-inch strips
1/4-1/2 cup kosher salt
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 teaspoon sugar
3 tablespoons water
4 tablespoons Korean red pepper flakes
1 large daikon radish, peeled and cut into 1-inch matchsticks
2 bunches green onions, cut into 1-inch pieces

Steps:

  • Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.
  • Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.
  • Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Add the daikon radish and green onions to mixture, stirring to combine. 
  • Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.
  • Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
  • After 2-5 days of fermentation, store kimchi in refrigerator.

HOW TO MAKE KIMCHI – COOKINGMAG



How to make kimchi – Cookingmag image

Look after your gut and try something new too with this budget-friendly kimchi recipe from The Gut Health Doctor, Megan Rossi.

Total Time 18 minutes

Prep Time 15 minutes

Cook Time 3 minutes

Number Of Ingredients 14

75g white cabbage
75g red cabbage
50g fresh beetroot, peeled and chopped into matchsticks
1.5ltrs bottled water (or boiled and cooled tap water)
25g sea salt (don't worry, you won't be eating this!)
1 carrot (50g), scrubbed and grated
1 spring onion, thinly sliced
50g radishes, chopped into matchsticks
1 garlic clove, finely sliced
2.5cm piece ginger, peeled and grated
½ tsp chilli powder
½ tsp paprika
1 tbsp reduced-salt soy sauce
500ml glass jar with lid, and a small glass jar that fits inside it, both sterilised*

Steps:

  • Rinse the cabbage leaves under running water, pat dry with kitchen paper, then chop to your desired thickness. Put in a bowl with the beetroot, add the salt and, with clean hands, firmly massage it into the vegetables. Salt is important for fermenting vegetables as it helps to draw the juices out and preserves the crispy crunch. The majority of it will get rinsed off. If you’re limiting salt, ferments can still work with lower levels, they just won’t last as long. Pour 500ml water over the cabbage and beetroot, then sit a plate on top to push the vegetables down so they are submerged. Set aside to soak for 2 hrs.
  • Drain the cabbage and beetroot and, with the remaining water, rinse 3 times to get rid of the excess salt. Squeeze out any excess water, then return to the bowl. Chlorine found in tap water can inhibit the microbes required for fermentation – which is why you use bottled (or boiled and cooled) water for this recipe.
  • Add the flavourings to the bowl and mix well. Mix and match flavourings as you like – you could also try adding cucumbers or chives.
  • Transfer the mixture to a sterilised 500ml jar and use a spoon to press it down so there’s a layer of liquid separating the raw kimchi and the air above. Put the small sterilised jar on top of the raw kimchi, making sure that all the vegetables are fully submerged. This helps remove oxygen, supporting the growth of the right types of microbes (which grow best without oxygen). With the small jar still inside, screw the lid on and leave at room temperature (ideally 18-22°C), out of direct sunlight, for 3 days.
  • Each day, unscrew the lid for a few seconds to release any gas that has built up. Reseal. This allow the gases to escape regularly so the pressure doesn’t build up too much inside the jar. Think of it as 'burping' your kimchi! After 3 days your kimchi is ready for its first taste. It should have a slight acidic bite and softened crunch. If you’re missing that, leave for an extra 1-2 days.
  • Once it’s reached your preferred flavour, remove the small jar and put the kimchi jar in the fridge with the lid sealed tight to trap the gas, creating the fizziness of traditional kimchi. Leave it for 2 weeks to allow the flavours to develop, then enjoy with eggs, salads or on crackers with feta.

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize 8, SodiumContent , SugarContent , TransFatContent

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