KIMCHI (KIMCHEE)
A standard side dish on every Korean table. Heat level can be adjusted to suit cook's taste and that of their guests.
Provided by Skip Davis
Categories Sides
Time 20m
Number Of Ingredients 9
Steps:
- 1. Marinate the Napa cabbage: Chop the leaves of cabbage into quarters. In a large pot with 8 cups of water, add 1/2 cup kosher salt and mix together with cabbage leaves. Soak cabbage in salt solution for 3 to 4 hours. Remove from brine and rinse thoroughly in cold running water for several minutes. Squeeze as much water from leaves as possible. TIP: Use salad spinner.
- 2. Prepare the vegetables: Cut or julienne radish into thin strips using a mandolin or by hand. Chop scallions and cucumber into small pieces.
- 3. Make Kimchi paste: In a large bowl, combine red pepper with garlic and ginger. Mix with a wooden spoon until it makes a paste. Add radish, scallions and cucumber to paste mixture. Add cabbage leaves and mix together thoroughly. Be sure all are covered with paste mixture.
- 4. Marinate the Kimchi: In a large glass jar or non-reactive container with lid. Press down firmly to remove any air bubbles. Add reserved brine to fill and loosely screw lid on jar (gas will form as Kimchi ferments). Let jar sit on kitchen counter for 3 days and then tighten lid and place in refrigerator.
- 5. To serve: Remove Kimchi from jar. Drain brine. Plate next to main dish or eat as a snack. Can be eaten cold or room temperature
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Courtney Covey
[email protected]I made this kimchi for a Korean barbecue party and it was a huge hit! Everyone loved it.
Joseph Adjei
[email protected]I'm a vegan, so I used a plant-based fish sauce in this recipe. It turned out delicious!
Hussnain Nazeer
[email protected]I'm allergic to garlic, so I had to omit it from the recipe. The kimchi still turned out great!
Arif rikta
[email protected]This kimchi recipe is a great starting point, but I like to add my own personal touch by adding different spices and vegetables.
Mubashir Gabool
[email protected]I followed the recipe exactly, but my kimchi didn't turn out as good as I hoped.
Rat Haha
[email protected]The kimchi turned out a bit mushy. I think I let it ferment for too long.
Usman Bello
[email protected]I found this kimchi to be a bit too sour for my taste.
Ofelia Garcia
[email protected]This kimchi is a bit spicier than I expected, but I still enjoyed it.
MD R√∏ny Ch√∏wdhury
[email protected]I love the fact that this kimchi is made with all-natural ingredients.
Abhie Pamor
[email protected]This kimchi is a great way to add some probiotics to your diet.
James BM Lansana Jr.
[email protected]I love how versatile this kimchi is. I can add it to soups, stews, and even tacos.
Karabo Leduledi
[email protected]I've made this kimchi several times and it's always a hit. My friends and family love it!
Malik Pickett
[email protected]This kimchi is the perfect addition to any meal. It's spicy, tangy, and flavorful.
Andjana Kalloe
[email protected]I love the simplicity of this recipe. It's easy to make and the kimchi always turns out great.
Nonso Destiny
[email protected]This was my first time making kimchi and it was a success! The kimchi turned out great and I'm so glad I tried this recipe.
Jamie Burns
[email protected]I've made kimchi a few times before, but this recipe is by far the best. The kimchi is so flavorful and has the perfect balance of spicy, sour, and sweet.
Tamang Bijay
[email protected]This kimchi recipe is a keeper! It's easy to follow and the kimchi turned out delicious. I love the vibrant red color and the slightly spicy, tangy flavor.