Ingredients with Measurements:
- 2 cups of chopped kimchi
- 1/4 cup of salt
- 1/4 cup of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1/4 cup of water
Special equipment needed:
- Mixing bowl
- Glass jar with lid
Step-by-step instructions:
1. In a mixing bowl, combine the chopped kimchi, salt, fish sauce, sugar, minced garlic, minced ginger, and gochugaru. Mix well until all the ingredients are evenly distributed.
2. Add water to the mixture and mix again.
3. Transfer the mixture to a glass jar and press down firmly to remove any air pockets.
4. Cover the jar with a lid and let it sit at room temperature for 2-3 days, depending on how sour and salty you want your kimchi jeotgal to be.
5. Once the fermentation process is complete, store the kimchi jeotgal in the refrigerator.
- Time:
Preparation time: 15 minutes
- Fermentation time: 2-3 days
- Cooking time: None
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- 1-2 tablespoons per serving
Nutritional information:
- Calories: 20
- Fat: 0g
- Carbohydrates: 4g
- Protein: 1g
- Sodium: 800mg
Substitutions for ingredients:
- Instead of fish sauce, you can use soy sauce or salted shrimp.
Variations:
- Add sliced green onions or carrots for extra flavor and texture.
Tips and tricks:
- Use a clean and dry glass jar for fermentation.
- Press down the kimchi jeotgal firmly to remove any air pockets and prevent spoilage.
- Taste the kimchi jeotgal every day during fermentation to check for sourness and saltiness.
Storage instructions:
- Store the kimchi jeotgal in the refrigerator for up to 1 month.
Reheating instructions:
- Kimchi jeotgal is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the kimchi jeotgal in a small dish or bowl as a side dish.
Garnishes:
- Garnish with sliced green onions or sesame seeds for extra flavor and presentation.
Pairings:
- Kimchi jeotgal pairs well with rice, noodles, or grilled meats.
Suggested side dishes:
- Serve with other Korean side dishes such as pickled vegetables or fried tofu.
Troubleshooting advice:
- If the kimchi jeotgal smells or tastes off, discard it and start over with fresh ingredients.
Food safety advice:
- Use clean and dry utensils and equipment to prevent contamination.
- Store the kimchi jeotgal in the refrigerator to prevent spoilage.
Food history:
- Kimchi jeotgal is a traditional Korean side dish made from fermented kimchi.
Flavor profiles:
- Kimchi jeotgal is sour, salty, and spicy.
Serving suggestions:
- Serve as a side dish with rice, noodles, or grilled meats.
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Region: Korean