Ingredients with Measurements:
- 2 cups of napa cabbage, chopped
- 1 cup of daikon radish, julienned
- 1 cup of carrots, julienned
- 1/2 cup of scallions, chopped
- 1/4 cup of garlic, minced
- 1/4 cup of ginger, minced
- 1/4 cup of Korean red pepper flakes
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1/4 cup of water
Special equipment needed:
- Large mixing bowl
- Glass jar with lid
- Weights (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped napa cabbage, julienned daikon radish, julienned carrots, chopped scallions, minced garlic, minced ginger, Korean red pepper flakes, fish sauce, sugar, and salt.
2. Mix all the ingredients together until the vegetables are evenly coated with the seasoning.
3. Add the water and mix again.
4. Transfer the mixture to a glass jar and press down firmly to remove any air pockets.
5. If using weights, place them on top of the vegetables to keep them submerged in the liquid.
6. Close the lid tightly and let the jar sit at room temperature for 2-3 days to ferment.
7. After 2-3 days, open the jar and taste the kimchi. If it's sour enough for your liking, transfer it to the refrigerator to slow down the fermentation process.
8. Sungŏ-kuk kimchi can be stored in the refrigerator for up to 1 month.
Time:
Preparation time: 30 minutes
Fermentation time: 2-3 days
Cooking time: N/A
Temperature:
Room temperature for fermentation, refrigerate after fermentation is complete.
Serving size:
Makes about 4 cups of kimchi.
Nutritional information:
Serving size: 1/4 cup
Calories: 20
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 380mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 2g
Protein: 1g
Substitutions for ingredients:
- Napa cabbage can be substituted with bok choy or regular cabbage.
- Daikon radish can be substituted with regular radish or turnip.
- Korean red pepper flakes can be substituted with regular red pepper flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced Korean pear or apple for a sweeter taste.
- Add sliced onion or leek for more depth of flavor.
- Add sliced jalapeño or other hot peppers for a spicier kimchi.
Tips and tricks:
- Use gloves when mixing the kimchi to avoid getting the red pepper flakes on your skin.
- Make sure to press down the vegetables firmly in the jar to remove any air pockets and prevent mold growth.
- Taste the kimchi every day during fermentation to make sure it's not over-fermenting or developing mold.
Storage instructions:
Store the kimchi in the refrigerator for up to 1 month.
Reheating instructions:
Sungŏ-kuk 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 sesame seeds or sliced scallions.
Pairings:
Sungŏ-kuk kimchi pairs well with rice, grilled meats, or soups.
Suggested side dishes:
Serve with other Korean side dishes such as japchae (stir-fried glass noodles) or pajeon (scallion pancakes).
Troubleshooting advice:
- If the kimchi is too sour, reduce the fermentation time for the next batch.
- If mold develops on the surface of the kimchi, discard the entire batch and start over with clean equipment.
Food safety advice:
- Use clean equipment and wash your hands thoroughly before making kimchi.
- Make sure the vegetables are fully submerged in the liquid to prevent mold growth.
- If the kimchi smells or tastes off, discard it.
Food history:
Kimchi is a traditional Korean dish made from fermented vegetables. It has been a staple in Korean cuisine for centuries and is enjoyed as a side dish or condiment with many meals.
Flavor profiles:
Sungŏ-kuk kimchi is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as a side dish or condiment with rice, grilled meats, or soups.
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Region: Korean