If you’re a fan of Korean cuisine, you’ve most likely already come across kimchi, a traditional Korean dish made of fermented vegetables and spices. Kimchi is a staple in Korean households and is enjoyed as a side dish or as an ingredient in various dishes like soups, stews, and fried rice. Today, I’m excited to share two delicious kimchi recipes that you can easily make at home.
First up is Napa Cabbage Kimchi. This recipe requires a bit of patience as the cabbage needs to be properly salted and left to ferment for a few days, but I promise you the end result is worth it. To start, you’ll need:
* 1 head Napa cabbage
* 1/2 cup coarse sea salt
* 1/2 cup hot pepper flakes
* 1 tablespoon ginger, minced
* 1 tablespoon garlic, minced
* 2 teaspoons sugar
* 1 teaspoon fish sauce (optional)
* 3-4 green onions, sliced
* 1/2 cup daikon radish, julienned
1. Cut the cabbage into roughly 2-inch pieces and place in a large bowl.
2. Sprinkle the salt over the cabbage, making sure it’s evenly distributed. Allow the cabbage to sit for at least 2 hours until it starts to release water.
3. Rinse the cabbage thoroughly and drain well.
4. In a separate bowl, mix together the hot pepper flakes, ginger, garlic, sugar, and fish sauce (if using).
5. Add the green onions and daikon radish to the bowl with the cabbage and mix well.
6. Add the pepper flakes mixture to the cabbage mixture and mix thoroughly, making sure everything is evenly coated.
7. Place the mixture in a jar or container and press down firmly to remove any air pockets. Leave the container at room temperature for 1-2 days until it starts to ferment, then store in the refrigerator.
For our second kimchi recipe, we’ll be making Cucumber Kimchi. This recipe is super easy and quick to make, perfect for those who are short on time but still want to enjoy the delicious flavors of kimchi. Here’s what you’ll need:
* 3-4 Persian cucumbers, cut into bite-sized pieces
* 3 tablespoons hot pepper flakes
* 2 teaspoons garlic, minced
* 1 teaspoon ginger, minced
* 1 tablespoon fish sauce (optional)
* 1 tablespoon sugar
* 2 green onions, sliced
1. In a large bowl, mix together the hot pepper flakes, garlic, ginger, fish sauce (if using), and sugar.
2. Add the cucumber pieces and green onions to the bowl and mix well.
3. Transfer the mixture to a jar or container and press down firmly to remove any air pockets.
4. Leave the container at room temperature for 4-6 hours until it starts to ferment, then store in the refrigerator.
These two kimchi recipes are great as a side dish or as an ingredient in various dishes. Plus, they’re easy to make at home, so you can enjoy the delicious flavors of Korean cuisine anytime you want. Give them a try and let me know what you think!
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