Ingredients with Measurements:
- 1 head of Napa cabbage (about 2 pounds)
- 1/2 cup of kosher salt
- 1/4 cup of sweet rice flour
- 1/4 cup of sugar
- 1/2 cup of Korean red pepper flakes (gochugaru)
- 1/4 cup of fish sauce
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1 bunch of scallions, thinly sliced
- 1 large carrot, julienned
- 1/2 cup of daikon radish, julienned
Special equipment needed:
- Large mixing bowl
- Colander
- Food processor or blender
- Large glass jar or container with lid
Step-by-step instructions:
1. Cut the Napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.
2. In a large mixing bowl, sprinkle the kosher salt over the cabbage and mix well. Let it sit for about 2 hours, tossing occasionally.
3. Rinse the cabbage thoroughly under cold running water and drain in a colander.
4. In a food processor or blender, combine the sweet rice flour, sugar, Korean red pepper flakes, fish sauce, garlic, and ginger. Blend until smooth.
5. In the same mixing bowl, add the scallions, carrot, daikon radish, and the blended red pepper paste. Mix well.
6. Add the cabbage to the mixing bowl and mix well, making sure the vegetables are coated evenly with the red pepper paste.
7. Transfer the kimchi to a large glass jar or container with a lid, pressing down firmly to remove any air pockets.
8. Let the kimchi sit at room temperature for 1-2 days, then transfer it to the refrigerator. The kimchi will continue to ferment and develop flavor in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 2 hours and 30 minutes
- Cooking time: None
5. Temperature:
- Room temperature for 1-2 days, then refrigerate
Serving size:
- Makes about 2 quarts of kimchi
Nutritional information:
- Calories: 25 per serving (1/4 cup)
- Fat: 0.2g
- Carbohydrates: 5.7g
- Protein: 1.1g
- Fiber: 1.6g
Substitutions for ingredients:
- Regular salt can be used instead of kosher salt, but reduce the amount to 1/4 cup.
- Cornstarch can be used instead of sweet rice flour.
- Apple juice or honey can be used instead of sugar.
- Shrimp paste or soy sauce can be used instead of fish sauce.
Variations:
- Add sliced pear or apple for a sweeter flavor.
- Use different vegetables such as cucumber, radish, or bok choy.
- Add oysters or shrimp for a seafood flavor.
Tips and tricks:
- Wear gloves when mixing the red pepper paste to avoid irritation to your skin.
- Use a clean utensil to remove the kimchi from the jar to avoid contamination.
- The longer the kimchi ferments, the more sour and tangy it will become.
Storage instructions:
- Store the kimchi in the refrigerator for up to 2 weeks.
Reheating instructions:
- Kimchi is typically eaten cold and does not need to be reheated.
Presentation ideas:
- Serve the kimchi in a small dish as a side dish or condiment.
Garnishes:
- Garnish with sliced scallions or sesame seeds.
Pairings:
- Kimchi pairs well with rice, noodles, or grilled meats.
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 the cabbage more thoroughly before mixing with the red pepper paste.
- If the kimchi is not spicy enough, add more red pepper flakes.
Food safety advice:
- Make sure to use clean utensils and containers when making and storing kimchi to avoid contamination.
- If the kimchi smells or tastes off, discard it.
Food history:
- Kimchi is a traditional Korean side dish made with fermented vegetables and spices. It has been a staple in Korean cuisine for thousands of years.
Flavor profiles:
- Kimchi has a spicy, tangy, and slightly sour flavor.
Serving suggestions:
- Serve kimchi as a side dish or condiment with Korean meals.
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Region: Korean