Ingredients with Measurements:
- 1 pound of dried seaweed
- 1/2 cup of Korean chili flakes
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of rice vinegar
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of sliced scallions
- 1/4 cup of julienned carrots
- 1/4 cup of julienned daikon radish
- 1 tablespoon of salt
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Airtight container
Step-by-step instructions:
1. Soak the dried seaweed in cold water for 30 minutes until it becomes soft. Drain and rinse with cold water.
2. In a large mixing bowl, combine the Korean chili flakes, fish sauce, sugar, rice vinegar, minced garlic, minced ginger, sliced scallions, julienned carrots, julienned daikon radish, and salt.
3. Add the soaked seaweed to the mixing bowl and mix well with the seasoning mixture. You can use gloves to mix if you prefer.
4. Transfer the seaweed kimchi to an airtight container and press down firmly to remove any air pockets. Seal the container tightly.
5. Let the seaweed kimchi ferment at room temperature for 1-2 days, depending on how sour and tangy you prefer it. You can taste it after 1 day and decide if you want to let it ferment longer.
6. Once the seaweed kimchi is fermented to your liking, store it in the refrigerator to slow down the fermentation process.
Time:
Preparation time: 40 minutes
Fermentation time: 1-2 days
Cooking time: None
Temperature:
Room temperature for fermentation
Refrigerator temperature for storage
Serving size:
Makes about 4 cups of seaweed kimchi
Nutritional information:
Serving size: 1/2 cup
Calories: 70
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 960mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugars: 6g
Protein: 3g
Substitutions for ingredients:
- Korean chili flakes can be substituted with regular chili flakes or paprika.
- Fish sauce can be substituted with soy sauce or tamari for a vegetarian version.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Carrots and daikon radish can be substituted with other vegetables such as cucumber or cabbage.
Variations:
- Add sliced onions or bell peppers for extra flavor and crunch.
- Use different types of seaweed such as wakame or hijiki.
- Add sesame oil or sesame seeds for a nutty flavor.
Tips and tricks:
- Use gloves when mixing the seaweed kimchi to avoid staining your hands with the chili flakes.
- Press down the seaweed kimchi firmly in the container to remove any air pockets and prevent mold growth.
- Taste the seaweed kimchi after 1 day of fermentation to check if it's sour enough for your liking.
- Store the seaweed kimchi in the back of the refrigerator where it's coldest to slow down the fermentation process.
Storage instructions:
Store the seaweed kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
Seaweed kimchi is typically eaten cold and does not need to be reheated.
Presentation ideas:
Serve the seaweed kimchi in a small bowl as a side dish or appetizer. Garnish with sliced scallions or sesame seeds.
Garnishes:
Sliced scallions or sesame seeds.
Pairings:
Seaweed kimchi pairs well with rice, noodles, or grilled meats.
Suggested side dishes:
Kimchi fried rice, Korean-style pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the seaweed kimchi smells bad or has mold growing on it, discard it immediately.
- If the seaweed kimchi is too salty, rinse it with cold water before serving.
- If the seaweed kimchi is not sour enough, let it ferment for another day or two.
Food safety advice:
- Use clean utensils and containers when making and storing the seaweed kimchi.
- Keep the seaweed kimchi refrigerated to prevent bacterial growth.
- Discard any seaweed kimchi that smells bad or has mold growing on it.
Food history:
Kimchi is a traditional Korean side dish made with fermented vegetables and spices. Seaweed kimchi is a variation of kimchi that uses dried seaweed as the main ingredient.
Flavor profiles:
Seaweed kimchi is tangy, spicy, and slightly sweet.
Serving suggestions:
Serve the seaweed kimchi as a side dish or appetizer with rice, noodles, or grilled meats.
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Region: Korean