Ingredients with Measurements:
- 1 lb yeolmu (young summer radish)
- 1/4 cup coarse sea salt
- 1/4 cup sweet rice flour
- 1/4 cup water
- 1/4 cup fish sauce
- 1/4 cup gochugaru (Korean red pepper flakes)
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 2 green onions, chopped
- 1/4 cup sugar
- 1/4 cup apple or pear, grated
Special equipment needed:
- Large mixing bowl
- Cheesecloth or muslin cloth
- Airtight container
Step-by-step instructions:
1. Rinse the yeolmu radish under cold water and remove any dirt or debris. Cut off the root and stem ends and slice the radish into thin strips.
2. In a large mixing bowl, sprinkle the sea salt over the sliced radish and mix well. Cover the bowl with a cheesecloth or muslin cloth and let it sit for 1-2 hours until the radish has wilted and released some of its liquid.
3. Rinse the salted radish under cold water and drain well. Set aside.
4. In a small saucepan, mix the sweet rice flour and water together and cook over low heat, stirring constantly, until the mixture thickens and becomes translucent. Remove from heat and let it cool.
5. In a separate mixing bowl, combine the fish sauce, gochugaru, minced garlic, minced ginger, chopped green onions, sugar, and grated apple or pear. Mix well.
6. Add the cooled sweet rice flour mixture to the seasoning mixture and mix well.
7. Add the drained radish to the seasoning mixture and mix well, making sure that every piece of radish is coated with the seasoning.
8. Transfer the kimchi to an airtight container and press down firmly to remove any air pockets. Cover the container and let it sit at room temperature for 1-2 days until it starts to ferment.
9. Once the kimchi has fermented to your liking, transfer it to the refrigerator to slow down the fermentation process. It can be eaten immediately or stored for up to a month in the refrigerator.
Time:
Preparation time: 2-3 hours
Cooking time: 10-15 minutes
Temperature:
Room temperature for fermentation, refrigerated for storage
Serving size:
Makes about 4 cups of kimchi
Nutritional information:
Calories: 60 per 1/2 cup serving
Fat: 0.5g
Carbohydrates: 14g
Protein: 2g
Sodium: 900mg
Substitutions for ingredients:
- Daikon or regular radish can be used instead of yeolmu radish
- Soy sauce can be used instead of fish sauce
- White sugar can be used instead of brown sugar
- Asian pear can be used instead of apple
Variations:
- Add sliced carrots or cucumbers for extra crunch
- Use different types of chili flakes for different levels of spiciness
- Add sliced onion or leeks for extra flavor
Tips and tricks:
- Use gloves when mixing the kimchi to avoid staining your hands with the red pepper flakes
- Make sure to press down the kimchi firmly in the container to remove any air pockets and prevent spoilage
- Taste the kimchi daily during the fermentation process to monitor its flavor and acidity
Storage instructions:
Store the kimchi in an airtight container in the refrigerator for up to a month.
Reheating instructions:
Yeolmu 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 green onions or sesame seeds for extra flavor and texture.
Pairings:
Yeolmu kimchi pairs well with grilled meats, rice dishes, and noodle dishes.
Suggested side dishes:
Serve with steamed rice and other Korean side dishes such as pickled vegetables and marinated tofu.
Troubleshooting advice:
- If the kimchi is too salty, rinse it under cold water before serving
- If the kimchi is too sour, reduce the fermentation time or add less sugar to the seasoning mixture
Food safety advice:
Make sure to use clean utensils and containers when making kimchi to prevent contamination. Store the kimchi in the refrigerator to prevent spoilage.
Food history:
Kimchi is a traditional Korean dish that has been around for over 2,000 years. It was originally made with salted vegetables and stored in earthenware jars for fermentation.
Flavor profiles:
Yeolmu kimchi is spicy, tangy, and slightly sweet with a crunchy texture.
Serving suggestions:
Serve the kimchi as a side dish or condiment with Korean meals.
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Region: Korean