As an Asian, kimchi has always been a staple in my household. This fermented dish of vegetables, spices, and chili peppers is not only delicious but also packed with health benefits. And now, I’d like to share with you not one, but two, of my favorite kimchi recipes!
First up, we have traditional kimchi. For this recipe, you will need:
– 1 head of Napa cabbage
– 1 daikon radish
– 1 bunch of scallions
– 1/2 cup coarse sea salt
– 1/2 cup gochugaru (Korean chili powder)
– 1/4 cup fish sauce
– 1/4 cup sugar
– 1/4 cup minced garlic
– 1/4 cup minced ginger
– 2 tablespoons salted shrimp (saeujeot)
To begin, cut the Napa cabbage into quarters and remove the stems. Cut the remaining cabbage into 2-inch pieces and put them into a large mixing bowl. Sprinkle salt over the cabbage and mix well. Cover the bowl with plastic wrap and let it sit for 2-3 hours until the cabbage has wilted.
Meanwhile, peel the daikon radish and cut it into thin matchsticks. Cut the scallions into 2-inch pieces. In another mixing bowl, combine the gochugaru, fish sauce, sugar, garlic, ginger, and salted shrimp. Mix well.
When the cabbage is ready, rinse it several times with cold water and drain well. Add the radish and scallions to the mixing bowl and mix well. Pour the seasoning over the vegetables and mix well again, making sure to coat everything evenly.
Transfer the kimchi to a large glass jar and press it down firmly, making sure to remove any air pockets. Cover the jar with a loose-fitting lid and let it sit at room temperature for about 1-2 days until it starts to ferment. Once it has reached your desired level of fermentation, store it in the fridge.
For my second recipe, we have fresh kimchi with barley rice. Here’s what you’ll need:
– 1 head of Napa cabbage
– 1/4 cup gochugaru (Korean chili powder)
– 2 tablespoons sugar
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon minced garlic
– 1 tablespoon minced ginger
– 1/4 cup chopped scallions
– Cooked barley rice
Start by cutting the Napa cabbage into thin strips. In a mixing bowl, combine the gochugaru, sugar, fish sauce, soy sauce, sesame oil, garlic, ginger, and scallions. Mix well.
Add the sliced cabbage to the mixing bowl and use your hands to thoroughly coat it with the seasoning mixture.
To serve, place a scoop of cooked barley rice into a bowl and top it with the fresh kimchi.
Whether you prefer your kimchi traditional or fresh, these recipes are sure to satisfy your cravings. Enjoy!
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