Ingredients with Measurements:
- 1 bunch of kkaetnip (perilla leaves)
- 1/2 cup of Korean chili flakes
- 1/4 cup of garlic, minced
- 1/4 cup of ginger, minced
- 1/4 cup of green onion, chopped
- 1/4 cup of soy sauce
- 2 tablespoons of sugar
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of salt
Special equipment needed:
- Large mixing bowl
- Food processor or blender
- Airtight container for storage
Step-by-step instructions:
1. Rinse the kkaetnip leaves and pat them dry with a paper towel. Remove any tough stems and chop the leaves into bite-sized pieces.
2. In a food processor or blender, combine the Korean chili flakes, garlic, ginger, green onion, soy sauce, sugar, rice vinegar, sesame oil, and salt. Blend until it forms a smooth paste.
3. In a large mixing bowl, add the chopped kkaetnip leaves and the chili paste. Mix well, making sure that each leaf is coated with the paste.
4. Transfer the mixture into an airtight container and press down firmly to remove any air pockets. Seal the container and let it sit at room temperature for 1-2 days to ferment.
5. After 1-2 days, taste the kimchi. If it's sour enough for your liking, transfer it to the refrigerator to slow down the fermentation process. If it's not sour enough, let it sit at room temperature for another day or two.
Time:
Preparation time: 15 minutes
Fermentation time: 1-2 days
Total time: 1-2 days
Temperature:
Room temperature for fermentation, refrigerator for storage
Serving size:
4-6 servings
Nutritional information:
Calories: 45
Fat: 2g
Carbohydrates: 7g
Protein: 2g
Sodium: 1040mg
Substitutions for ingredients:
- Korean chili flakes can be substituted with regular chili flakes or cayenne pepper.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sesame oil can be substituted with any neutral oil.
Variations:
- Add sliced carrots or daikon radish for extra crunch.
- Use different types of greens, such as spinach or kale.
- Add sliced pear or apple for a touch of sweetness.
Tips and tricks:
- Make sure to press down the kimchi mixture firmly in the container to remove any air pockets, as this can cause spoilage.
- Use gloves when mixing the chili paste to avoid irritation to your skin.
- The longer you let the kimchi ferment, the more sour it will become.
Storage instructions:
Store the kimchi in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
This kimchi is best served cold and does not need to be reheated.
Presentation ideas:
Serve the kimchi in a small bowl or as a side dish to a Korean-inspired meal.
Garnishes:
Garnish with sesame seeds or chopped green onion.
Pairings:
Serve with rice, tofu, or a Korean-style barbecue.
Suggested side dishes:
Serve with other Korean side dishes, such as pickled vegetables or steamed dumplings.
Troubleshooting advice:
- If the kimchi smells bad or has mold growing on it, it has gone bad and should be discarded.
- If the kimchi is not sour enough, let it ferment for another day or two at room temperature.
Food safety advice:
Make sure to use clean utensils and containers when making and storing kimchi to avoid contamination.
Food history:
Kimchi is a traditional Korean dish made of fermented vegetables and spices. It has been a staple in Korean cuisine for centuries and is enjoyed around the world.
Flavor profiles:
This vegan kkaetnip kimchi is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as a side dish or as a topping for rice bowls or sandwiches.
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Region: Korean