Today’s recipe is a Korean classic that is both healthy and delicious – Kimchi! Kimchi is a spicy, fermented side dish that uses a variety of vegetables, such as cabbage or cucumbers, as the primary ingredient. It is a staple in Korean cuisine and is enjoyed throughout the year.
For this recipe, we will be making two types of Kimchi – traditional cabbage Kimchi and Cucumber Kimchi. Both of these dishes are easy to make and take little time to prepare. So, let’s dive into the recipe!
Cabbage Kimchi
Ingredients:
- 1 head of Napa cabbage (about 2-3 pounds)
- 1/2 cup of coarse kosher salt
- 1 tablespoon of fresh ginger, grated
- 1 tablespoon of fresh garlic, minced
- 1 tablespoon of granulated sugar
- 3 tablespoons of Korean chili powder (Gochugaru)
- 1/4 cup of fish sauce
- 1/4 cup of shrimp paste
- 1/2 cup of scallions, sliced
Instructions:
- Quarter the cabbage, cutting lengthwise through the stem. Soak the cabbage in cold water for about an hour until thoroughly washed and softened.
- Drain the cabbage and sprinkle salt between each leaf, rubbing it in gently. Let this sit for about two hours until the cabbage is wilted and soft.
- Mix together the ginger, garlic, sugar, chili powder, fish sauce and shrimp paste until a paste is formed.
- Rinse the cabbage thoroughly under cold water and squeeze out as much water as possible. Add the paste mixture and scallions to the cabbage and mix well.
- Transfer the mixture to a large jar or container and pack it down tightly. Let this sit at room temperature for a day or two, then transfer it to the refrigerator.
Cucumber Kimchi
Ingredients:
- 4-5 cucumbers, sliced
- 1 tablespoon of coarse kosher salt
- 2 tablespoons of gochugaru
- 1 tablespoon of sugar
- 1 tablespoon of fresh ginger, grated
- 1 tablespoon of fresh garlic, minced
- 1 tablespoon of fish sauce
- 1/4 cup of scallions, sliced
Instructions:
- Slice the cucumbers and place them in a colander. Sprinkle salt over them and let them sit for about 30 minutes.
- Gently rinse the cucumbers and drain them well. In a bowl, mix together the gochugaru, sugar, ginger, garlic, and fish sauce until a paste is formed.
- Combine the cucumbers with the paste mixture and mix well. Add the scallions and mix again.
- Transfer the mixture to a jar or container and pack it down tightly. Let this sit at room temperature for a day or two, then transfer it to the refrigerator.
Kimchi is a delicious side dish that can also be used as a condiment. It can be spicy or mild, depending on your preference. It is also extremely healthy and has many health benefits, such as aiding in digestion and boosting the immune system.
Give these recipes a try and enjoy a taste of Korea in the comfort of your own home!
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