Ingredients with Measurements:
- 1 medium Napa cabbage, cut into bite-sized pieces
- 1/2 cup Korean radish, julienned
- 1/2 cup carrot, julienned
- 1/2 cup green onion, chopped
- 1/2 cup garlic chives, chopped
- 1/2 cup garlic, minced
- 1/2 cup ginger, minced
- 1/2 cup red pepper flakes
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup Insamju (Korean ginseng wine)
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Glass jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the Napa cabbage, Korean radish, carrot, green onion, garlic chives, garlic, and ginger.
2. In a separate bowl, mix together the red pepper flakes, fish sauce, soy sauce, sugar, Insamju, and water until the sugar has dissolved.
3. Pour the sauce over the vegetables and mix well. If desired, wear gloves to avoid getting the red pepper flakes on your hands.
4. Pack the kimchi tightly into glass jars, leaving about an inch of headspace at the top.
5. Close the lids tightly and let the kimchi ferment at room temperature for 1-2 days, depending on how sour you like it.
6. Once the kimchi has fermented to your liking, store it in the refrigerator.
Time:
Preparation time: 30 minutes
Fermentation time: 1-2 days
Total time: 1-2 days
Temperature:
Room temperature for fermentation, refrigerator for storage
Serving size:
Makes about 2 quarts of kimchi
Nutritional information:
Serving size: 1/4 cup
Calories: 20
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 240mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugars: 2g
Protein: 1g
Substitutions for ingredients:
- Korean radish can be substituted with daikon radish
- Garlic chives can be substituted with regular chives or scallions
- Insamju can be substituted with rice wine or sake
Variations:
- Add sliced pear or apple for a sweeter kimchi
- Use different types of vegetables, such as bok choy or cucumber
- Adjust the amount of red pepper flakes to make the kimchi spicier or milder
Tips and tricks:
- Use glass jars with tight-fitting lids to prevent air from getting in during fermentation
- Press down on the kimchi with a spoon or your fingers to release any air bubbles before sealing the jar
- Taste the kimchi daily during fermentation to check for sourness and adjust fermentation time accordingly
Storage instructions:
Store the kimchi in the refrigerator for up to 1 month.
Reheating instructions:
Kimchi is typically eaten cold, but can be added to soups or stews for added flavor.
Presentation ideas:
Serve the kimchi in a small dish as a side dish or condiment.
Garnishes:
Garnish with sesame seeds or sliced green onion.
Pairings:
Kimchi pairs well with grilled meats, rice dishes, and noodle soups.
Suggested side dishes:
Serve with steamed rice and other Korean side dishes, such as pickled vegetables or marinated tofu.
Troubleshooting advice:
- If the kimchi smells bad or has mold growing on it, discard it and start over.
- If the kimchi is too salty, rinse it under cold water before serving.
Food safety advice:
- Use clean utensils and jars to prevent contamination during fermentation.
- Keep the kimchi refrigerated to prevent spoilage.
Food history:
Kimchi is a traditional Korean dish made from fermented vegetables, typically Napa cabbage. It has been a staple in Korean cuisine for centuries and is enjoyed as a side dish or condiment.
Flavor profiles:
Kimchi is sour, spicy, and slightly sweet, with a complex umami flavor from the fermentation process.
Serving suggestions:
Serve the kimchi as a side dish or condiment with Korean meals, or use it to add flavor to soups and stews.
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Region: Korean