If you’re looking for a new way to spice up your meals, then look no further than these two delicious kimchi recipes! Kimchi is a Korean dish made from fermented vegetables, so not only does it add a flavorful kick to your dishes, but it’s also great for your gut health. Below, you’ll find two different recipes for kimchi: a quick cucumber version and a traditional napa cabbage version. So let’s get started!
Quick Cucumber Kimchi Recipe
Ingredients:
- 1 large English cucumber, sliced into thin rounds
- 2 cloves garlic, minced
- 2 tablespoons Korean chili pepper flakes
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
Combine the sliced cucumber with garlic, chili pepper flakes, vinegar, soy sauce, sugar, and salt in a large bowl. Mix well to combine all ingredients, making sure that the cucumber slices are coated. Cover the bowl and let it sit at room temperature for at least 2 hours, or until the flavors have melded together and the cucumber has softened slightly.
Instructions:
- Combine cucumber, garlic, chili pepper flakes, vinegar, soy sauce, sugar, and salt in a large bowl.
- Mix well to combine all ingredients, making sure that the cucumber slices are coated.
- Cover the bowl and let it sit at room temperature for at least 2 hours, or until the flavors have melded together and the cucumber has softened slightly.
Traditional Napa Cabbage Kimchi Recipe
Ingredients:
- 1 head Napa cabbage, chopped into bite-sized pieces
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon ginger, minced
- 3 tablespoons Korean chili pepper flakes
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 carrot, julienned
In a large bowl, combine the chopped cabbage with garlic, onion, ginger, chili pepper flakes, fish sauce, sugar, salt, and carrot. Mix well to combine all ingredients, making sure that the cabbage is coated. Cover the bowl and let it sit at room temperature for at least 24 hours, or until the cabbage has fermented and developed its signature tangy flavor.
Instructions:
- In a large bowl, combine cabbage, garlic, onion, ginger, chili pepper flakes, fish sauce, sugar, salt, and carrot.
- Mix well to combine all ingredients, making sure that the cabbage is coated.
- Cover the bowl and let it sit at room temperature for at least 24 hours, or until the cabbage has fermented and developed its signature tangy flavor.
So there you go: two delicious and easy-to-make kimchi recipes that are sure to spice up your meals. Give them a try and let me know what you think!
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