If you’re looking for a new recipe to add to your repertoire, why not try making some delicious and healthy kimchi? Kimchi is a traditional Korean dish made from fermented vegetables, usually cabbage, and seasoned with a variety of spices and seasonings. Not only is it a tasty accompaniment to any meal, but it’s also packed with gut-healthy probiotics.
Baechu Kimchi
If you’re a fan of cabbage, you’re going to love Baechu Kimchi. This recipe from Ferment 9 is an excellent starter recipe for anyone new to the world of kimchi. Here’s what you’ll need:
Ingredients:
- 1 large head of Napa cabbage, cut into 2 inch pieces
- 1 cup coarse sea salt
- 10-12 cloves of garlic, minced
- 1/2 cup Korean chili flakes (gochugaru)
- 1/4 cup fish sauce
- 3-4 green onions, chopped
- 1 tablespoon sugar
Directions:
- Dissolve salt in 6 cups of water in a large bowl. Add cabbage and let soak for at least 2 hours, until tender.
- Drain the cabbage and rinse thoroughly under cold water.
- In a large bowl, mix the garlic, chili flakes, fish sauce, green onions, and sugar. Add the cabbage to the mixture and mix well.
- Pack the mixture tightly into a jar, leaving about 2 inches of space at the top. Place the lid on the jar and let ferment at room temperature for 24 hours, then transfer to the fridge and let chill for at least another 24 hours before serving.
Cucumber Kimchi (Oi Kimchi)
If you’re looking for a refreshing and easy-to-make kimchi recipe, give Cucumber Kimchi a try. This recipe from Korean Bapsang is perfect for those hot summer days when you need something cooling. Here’s what you’ll need:
Ingredients:
- 3 medium cucumbers, sliced thinly
- 1/2 onion, sliced thinly
- 2 cloves of garlic, minced
- 1-2 tablespoons Korean chili flakes (gochugaru)
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
Directions:
- Combine the cucumbers and onion in a large bowl.
- In a small bowl, whisk together the garlic, chili flakes, fish sauce, rice vinegar, sugar, and sesame seeds.
- Pour the mixture over the cucumbers and mix well.
- Transfer to a container with a lid, and let sit at room temperature for at least 30 minutes, then refrigerate for at least 2 hours before serving.
These two kimchi recipes are sure to become favorites in your home. They’re tasty, healthy, and can be easily customized to your liking. So give them a try and let us know what you think!
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