Ingredients with Measurements:
- 1 pound fresh shrimp, peeled and deveined
- 1 cup kimchi, chopped
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon rice vinegar
- 1/4 cup water
Special equipment needed:
- Glass jar with lid
- Fermentation weight
Step-by-step instructions:
1. In a large bowl, mix together the shrimp, kimchi, fish sauce, sugar, salt, red pepper flakes, garlic, ginger, and rice vinegar until well combined.
2. Transfer the mixture into a glass jar, pressing down firmly to remove any air pockets.
3. Add the water to the jar until the shrimp mixture is fully submerged.
4. Place the fermentation weight on top of the mixture to keep it submerged.
5. Close the jar with the lid and store it in a cool, dark place for 3-5 days, depending on how sour you want the shrimp to be.
6. Check the jar daily to make sure the shrimp mixture is still submerged and to release any built-up gases.
7. Once the fermentation is complete, remove the weight and store the jar in the refrigerator.
8. Serve the fermented shrimp with kimchi as a side dish or appetizer.
- Time:
Preparation time: 15 minutes
- Fermentation time: 3-5 days
- Cooking time: N/A
Temperature:
- Fermentation: Room temperature
- Storage: Refrigerator
Serving size:
- 4 servings
Nutritional information:
- Calories: 110
- Fat: 1g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Shrimp: You can use other seafood, such as scallops or squid, or even chicken or pork.
- Kimchi: You can use any type of kimchi, or substitute with sauerkraut or other fermented vegetables.
- Fish sauce: You can use soy sauce or tamari instead.
- Rice vinegar: You can use apple cider vinegar or white wine vinegar instead.
Variations:
- Add sliced onions or scallions for extra flavor.
- Use different spices, such as cumin or coriander, for a different flavor profile.
- Add chopped vegetables, such as carrots or bell peppers, for extra texture.
Tips and tricks:
- Make sure the shrimp mixture is fully submerged in the water to prevent mold growth.
- Use a clean jar and fermentation weight to prevent contamination.
- Taste the shrimp mixture daily to monitor the fermentation process and adjust the flavor as needed.
Storage instructions:
- Store the fermented shrimp with kimchi in a glass jar with a lid in the refrigerator for up to 2 weeks.
Reheating instructions:
- This dish is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the fermented shrimp with kimchi in a small bowl or on a plate as a side dish or appetizer.
Garnishes:
- Sprinkle with chopped scallions or cilantro for extra flavor and color.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Serve with other Korean side dishes, such as pickled vegetables or fried tofu.
Troubleshooting advice:
- If mold appears on the surface of the shrimp mixture, discard the entire batch and start over with a clean jar and ingredients.
Food safety advice:
- Make sure to use clean utensils and equipment to prevent contamination.
- Store the fermented shrimp with kimchi in the refrigerator to prevent spoilage.
Food history:
- Fermented shrimp with kimchi is a traditional Korean dish that has been enjoyed for centuries.
Flavor profiles:
- This dish is sour, salty, and spicy, with a complex umami flavor from the fermented shrimp and kimchi.
Serving suggestions:
- Serve the fermented shrimp with kimchi as a side dish or appetizer at a Korean-inspired dinner party or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Korean