Ingredients with Measurements:
- 1 bunch of kkaetnip (perilla leaves)
- 1/2 cup of Korean chili flakes
- 1/4 cup of fish sauce
- 1/4 cup of salted shrimp
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of sliced scallions
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1/4 cup of water
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Glass jar with a tight-fitting lid
Step-by-step instructions:
1. Rinse the kkaetnip leaves under cold running water and pat them dry with a paper towel. Remove any stems or tough parts.
2. In a large mixing bowl, combine the chili flakes, fish sauce, salted shrimp, garlic, ginger, scallions, sugar, sesame oil, and water. Mix well until the ingredients are evenly distributed.
3. Put on gloves (optional) and add the kkaetnip leaves to the mixing bowl. Use your hands to gently massage the leaves with the seasoning mixture until they are fully coated.
4. Transfer the seasoned kkaetnip leaves to a glass jar, pressing down firmly to remove any air pockets. Leave about an inch of space at the top of the jar.
5. Seal the jar tightly with a lid and let it sit at room temperature for 1-2 days to allow the fermentation process to begin.
6. After 1-2 days, check the kimchi for taste and texture. If it's too salty, rinse the leaves under cold running water before serving. If it's not sour enough, let it ferment for another day or two.
7. Once the kimchi has reached your desired level of sourness, transfer the jar to the refrigerator to slow down the fermentation process. It can be stored in the refrigerator for up to a month.
Time:
Preparation time: 30 minutes
Fermentation time: 1-2 days
Total time: 1-2 days
Temperature:
Room temperature for fermentation, refrigerated for storage
Serving size:
Makes about 2 cups of kimchi
Nutritional information:
Serving size: 1/4 cup
Calories: 40
Total fat: 2g
Saturated fat: 0g
Cholesterol: 5mg
Sodium: 630mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 1g
Protein: 2g
Substitutions for ingredients:
- Korean chili flakes can be substituted with regular chili flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or salt.
- Salted shrimp can be omitted if desired.
- Scallions can be substituted with onions or shallots.
Variations:
- Add sliced carrots or radishes for extra crunch and flavor.
- Use different types of leaves, such as cabbage or mustard greens.
- Add sliced fruits, such as apples or pears, for a sweet and sour twist.
Tips and tricks:
- Use gloves when mixing the kimchi to avoid chili burns on your hands.
- Make sure the jar is completely clean and dry before adding the kimchi.
- Press down firmly on the leaves to remove any air pockets and ensure even fermentation.
- Taste the kimchi daily during fermentation to monitor its progress.
Storage instructions:
Store the kimchi in a tightly sealed jar in the refrigerator for up to a month.
Reheating instructions:
Kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the kimchi in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with sliced scallions or sesame seeds for extra flavor and texture.
Pairings:
Kkaetnip kimchi pairs well with rice, grilled meats, and soups.
Suggested side dishes:
Serve with other Korean side dishes, such as pickled vegetables or steamed dumplings.
Troubleshooting advice:
- If the kimchi is too salty, rinse the leaves under cold running water before serving.
- If the kimchi is not sour enough, let it ferment for another day or two.
Food safety advice:
- Make sure to use clean utensils and a clean jar to prevent contamination.
- Keep the kimchi refrigerated to prevent spoilage.
Food history:
Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage or radishes. Kkaetnip kimchi is a variation made with perilla leaves, which are commonly used in Korean cuisine.
Flavor profiles:
Kkaetnip kimchi is spicy, salty, and sour, with a slightly sweet and nutty flavor from the perilla leaves.
Serving suggestions:
Serve as a side dish with rice and other Korean dishes. Can also be used as a condiment or topping for sandwiches or salads.
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Region: Korean