Ingredients with Measurements:
- 1 head of Napa cabbage (about 2 pounds)
- 1/2 cup of Korean coarse sea salt
- 1/4 cup of sweet rice flour
- 1/4 cup of sugar
- 1/2 cup of Korean chili flakes (gochugaru)
- 1/4 cup of fish sauce
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1 bunch of scallions, sliced
- 1 medium-sized carrot, julienned
Special equipment needed:
- Large mixing bowl
- Rubber gloves
- Airtight container for fermentation
Step-by-step instructions:
1. Cut the cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.
2. In a large mixing bowl, dissolve the salt in 12 cups of water. Add the cabbage and mix well. Let it sit for 2 hours, flipping the cabbage every 30 minutes.
3. Rinse the cabbage thoroughly with cold water and drain well.
4. In a small saucepan, mix the sweet rice flour, sugar, and 1 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Let it cool.
5. In a large mixing bowl, combine the cooked sweet rice flour mixture, chili flakes, fish sauce, garlic, ginger, scallions, and carrot. Mix well.
6. Add the cabbage to the mixture and mix well, making sure every piece is coated with the seasoning.
7. Put on rubber gloves and pack the seasoned cabbage tightly into an airtight container, leaving about 1 inch of space at the top.
8. Let it ferment at room temperature for 1-2 days, depending on how sour and tangy you like your kimchi. Once it's fermented to your liking, store it in the refrigerator.
Time:
Preparation time: 2 hours and 30 minutes
Cooking time: 10 minutes
Fermentation time: 1-2 days
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
This recipe makes about 8 cups of kimchi. Serving size may vary depending on personal preference.
Nutritional information:
One serving (1/2 cup) of this kimchi contains approximately:
- Calories: 30
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 1g
Substitutions for ingredients:
- Korean chili flakes (gochugaru) can be substituted with any other chili flakes, but the flavor will be different.
- Fish sauce can be substituted with soy sauce or salt, but the flavor will be different.
- Sweet rice flour can be substituted with all-purpose flour or cornstarch.
Variations:
- Add sliced radish or pear for extra crunch and sweetness.
- Use different vegetables, such as bok choy or kale, instead of cabbage.
- Add oysters or shrimp for a seafood twist.
- Use different seasonings, such as miso paste or sesame oil, for a different flavor profile.
Tips and tricks:
- Use rubber gloves when mixing the cabbage and seasoning to prevent chili burns.
- Make sure to rinse the cabbage thoroughly to remove excess salt.
- Pack the kimchi tightly in the container to prevent air pockets.
- Taste the kimchi daily during fermentation to check for sourness and tanginess.
Storage instructions:
Store the kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
Kimchi is typically eaten cold, but it can be added to soups or stews for extra flavor.
Presentation ideas:
Serve the kimchi in a small bowl or as a side dish to a Korean meal.
Garnishes:
Garnish with sesame seeds or sliced scallions for extra flavor and presentation.
Pairings:
Kimchi pairs well with rice, grilled meats, and other Korean side dishes.
Suggested side dishes:
Serve with other Korean side dishes, such as japchae (stir-fried glass noodles) or banchan (assorted side dishes).
Troubleshooting advice:
- If the kimchi is too salty, rinse it with cold water before serving.
- If the kimchi is not sour enough, let it ferment for another day or two.
- If the kimchi is too sour, use it in cooking instead of eating it as a side dish.
Food safety advice:
Make sure to use clean utensils and containers when making kimchi. Store it in the refrigerator to prevent spoilage.
Food history:
Kimchi is a traditional Korean side dish made with fermented vegetables and seasonings. It has been a staple in Korean cuisine for centuries.
Flavor profiles:
Kimchi is sour, spicy, and tangy, with a complex umami flavor.
Serving suggestions:
Serve kimchi as a side dish to a Korean meal or use it as a condiment in sandwiches or tacos.
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Region: Korean