Kimchi
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
1 large Napa cabbage, chopped3/4 c pickling or kosher salt (for pickling--most will be rinsed off)1 c Korean red pepper powder (or to taste)*3 T fresh ginger, chopped1 t soy sauce1 large onion, chopped6 cloves garlic, chopped2 carrots, cut into thin strips 1 c water (Some people also like to add a tablespoon or so of sugar to their recipe. If you find it too sour, try adding a bit of sugar.) *Korean red pepper powder, called gochukaru, is less than $5 a pound. It is best for this recipe, but if you don't have it, use red pepper flakes ground in a coffee grinder or some Asian hot sauce.
Making kimchi is not an exact science. You can adapt this recipe as you wish, adding or taking away ingredients as desired. If you don't have Napa cabbage, use any other variety of cabbage you have on hand.
Place chopped cabbage in a large plastic or glass bowl (don't use metal; you need a nonreactive material). Mix salt with cabbage and add cool water to cover. Place a plate on top of the cabbage, then weigh the plate with a few cans or a heavy object. Leave on counter for at least 6 hours or as long as overnight.
Before you're ready to mix the kimchi, place the garlic, onion, soy sauce, ginger and a cup of water in a blender. Blend until all ingedients have the consistency of a thick juice.
Remove plate from salted cabbage, and pour cabbage into a strainer. (You might need to do this in batches.) Rinse well and drain. (Rinse the bowl, too.)
Place cabbage back in the bowl. Add red pepper powder and pour "juice" on top. Add the carrots. Mix well, then pack in jars or Tupperware containers. Leave on the counter for up to 2 days. Your kimchi is ready! Store it in the fridge.
If you want to eat the kimchi "raw," you will want to eat it within 2 weeks. After a couple of weeks, it turns sour. It's not bad, but most people like to use that "sour" kimchi in soups, stews, etc.
Number of Servings: 24
Recipe submitted by SparkPeople user SP_STEPF.
Place chopped cabbage in a large plastic or glass bowl (don't use metal; you need a nonreactive material). Mix salt with cabbage and add cool water to cover. Place a plate on top of the cabbage, then weigh the plate with a few cans or a heavy object. Leave on counter for at least 6 hours or as long as overnight.
Before you're ready to mix the kimchi, place the garlic, onion, soy sauce, ginger and a cup of water in a blender. Blend until all ingedients have the consistency of a thick juice.
Remove plate from salted cabbage, and pour cabbage into a strainer. (You might need to do this in batches.) Rinse well and drain. (Rinse the bowl, too.)
Place cabbage back in the bowl. Add red pepper powder and pour "juice" on top. Add the carrots. Mix well, then pack in jars or Tupperware containers. Leave on the counter for up to 2 days. Your kimchi is ready! Store it in the fridge.
If you want to eat the kimchi "raw," you will want to eat it within 2 weeks. After a couple of weeks, it turns sour. It's not bad, but most people like to use that "sour" kimchi in soups, stews, etc.
Number of Servings: 24
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 20.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,198.7 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.2 g
- Protein: 0.9 g
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