Today, we are going to talk about one of the most famous dishes in Korean cuisine: kimchi. Kimchi is a spicy pickled vegetable dish that has been a staple in Korean households for centuries. It is loaded with health benefits and can be eaten alone or added as a side to any dish. In this post, we have gathered two different recipes for you to try out.
Quick Kim Chi Recipe
Ingredients:
- 1 small napa cabbage, chopped into small pieces
- 1 tablespoon of sea salt
- 1⁄4 cup of Korean chili flakes
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 4 cloves of garlic, grated
- 1 tablespoon of grated ginger
- 2 stalks of green onions, chopped
Instructions:
- Place the chopped cabbage in a large bowl and sprinkle with the sea salt. Mix well and let the cabbage sit for at least an hour to draw out the excess water.
- After an hour, rinse the cabbage thoroughly with cold water and let it drain.
- In a separate bowl, mix the chili flakes, sugar, fish sauce, garlic, and ginger to create the sauce.
- Combine the cabbage and sauce mixture together in a large bowl and mix well. Add in the chopped green onions and mix again.
- Transfer the kimchi to a clean jar and press it down firmly to remove any air pockets. Screw on the lid and let it sit at room temperature for a day or two to ferment.
- Once the kimchi has fermented, transfer it to the fridge and it will keep for several months.
Kimchi Recipe by Niru Gupta
Ingredients:
- 6 cups Chinese cabbage, chopped finely
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of grated ginger
- 2 cloves of garlic, grated
- 1 teaspoon of paprika
- 1 tablespoon of vinegar
- 2 tablespoons of soy sauce
Instructions:
- Place the chopped cabbage in a large bowl and sprinkle with salt. Mix well and let it sit for an hour to draw out the excess water.
- Rinse the cabbage thoroughly with cold water and let it drain.
- In a separate bowl, mix the sugar, ginger, garlic, paprika, vinegar, and soy sauce to create the sauce.
- Add the sauce to the cabbage and mix well.
- Transfer the kimchi to a clean jar and press it down firmly to remove any air pockets. Screw on the lid and let it sit at room temperature for a day or two to ferment.
- Once the kimchi has fermented, transfer it to the fridge and it will keep for several months.
There you have it, two delicious and easy kimchi recipes to try out. Not only is kimchi a tasty side dish, but it is also great for gut health due to its fermentation process. Give it a try and let us know what you think!
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