Easy Korean Kimchi
81Easy Korean Kimchi
QUICK & EASY KIMCHI RECIPE
(photo below)
With the new found American interest in probiotics, this Korean staple is finding its way to the American plate and palate.
Kimchi is Korea's most celebrated dish, and is the general term given to a group of fermented vegetables.
There are over 200 different kinds of Kimchi. In fact there is even a kimchi museum in Seoul, S. Korea.
According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt.
Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin.
Kimchi is a must serve at Korean meals.
The following recipe uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation.
QUICK KIMCHI RECIPE
1 head Chinese cabbage, 2 ½ - 3lbs. (also known as Napa cabbage)
1 medium Asian radish
¼ cup coarse sea salt
4 scallions (cut into 1" pieces)
4 garlic cloves (minced)
2 tablespoons fresh ginger (minced)
2 tablespoons chili powder
1 Teaspoon sesame seeds (optional - a personal preference)
Water
To prepare:
1 - Dissolve salt in 1 cup water/set aside.
2 - Thoroughly wash the cabbage/then cut into 2 inch lengths/peel Asian radish and halve it lengthwise, then halve lengthwise again - then slice thinly into ½" squares.
3 - Place cabbage and radish in a large bowl and pour salt water over them.
4 - Let soak overnight or at least 5 hours.
5 - After soaking drain vegetables BUT RETAIN SALTED WATER.
6 - Add scallions, garlic, ginger, chili powder (and optional sesame seeds).
7 - Mix all vegetables, thoroughly, by hand
(using gloves as chili powder may sting)
Pack all in a large jar (about 2 quart size)/pour the salted water over the mixture.
Leave an inch of space at the top of the jar.
Cover tightly.
Let sit for 2-3 days depending on how fermented you like your kimchi.
Refrigerate after opening.
Share and Enjoy!
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Comments
Thanks so much for your comment Jenny Love!
Let me know if you do try this quick easy recipe! I have to have kimchi every now and then - since I lived in Korea for so long, well, it's become addictive.
Love Always,
The Green Teacher!
Thanks for your interesting for KIMCHI the best food in korea.
for your information
during the fermention, KIMCHI will require an appropriate temperature. (normally. Temp. 2 ~ 7 for 22days is need to keep a good taste )
Thanks Yongsung Choi - for the info. We get a quicker version at the local Korean supermarkets - there is such a growing demand here in NYC!
Korean food is so tasty and healthy!
BK- Nice recipe. Once fermented and is ready do you have any idea how long it can stay fresh to be consumed. I mean can it be consumed for 1/2 months. I can make it once and keep it aside for daily consumption.
Hello countrywomen,
Thank you for writing.
When I lived in Korea, my friends would make kimchi but it would be consumed quickly as it is eaten with every meal, usually within a week. I have kept it in the fridge for about a week. After that I have heard that it stays fresh because of all the spicy pepper but once you open the container, I'd say about a week is enough.
In Korea, the women who made large quantities of kimchi have special refrigerators now to store it - so it keeps for awhile.
Let me know if you try it.
I love kimchee and rice. And Yaki man doo
BK- Ok it stays fresh for a week then I will try accordingly the quantity. Thanks for the quick response.
luvingtkandtj - would love to know more about Yaki man doo!
Looks good, sounds really easy - will try - thanks
It's so easy - let me know if you try it!
I find kimchi addictive!
My daughter & her boyfriend have started making kimchi...it was delicious and HOT!
I think Ill try your recipe and pass it on to my daughter. You have some interesting hubs!
How interesting that your daughter and her boyfirend are making it. This recipe is very easy and very tasty and quick.
Living here in NYC it is also easy for me to go into the Korean markets and buy it too. Nice and hot and several kinds.
I love that it is so hot and spicy. It's addictive.
I enjoy Kimchi I'm going to try to cook it tomorrow night. Thank you.
You're welcome. I bought some today down at the Farmer's Market. I tell you - it can be addictive!
Hope you like it when you prepare it!
I'll try this - in the winter. Thanks!
This looks amazing.
I will try it this winter. Thank you. With a bad flu season predicted we need all the nutritonal help we can get.
Thanks for the recipe!
Thank you KimchiLover! I'm thinking of eating more this winter also to keep my immune system strong.
Hi JG - We do need all the nutritional help we can get. And with real food. I too am preparing for the winter!
Thanks for writing!
Love Asian food. I like Kimchi. Yummy:) I just had Sushi last night. Another great Asian food. Great hub!
I'm with your tim-tim! I love Asian food and on top of it being so tasty it is super nutritious! I had sushi a couple days ago and it's time to get over to my local Asian markets and stock up on teas and seaweed and kimchi etc.
Thanks for writing!
Hi BkCreative, we love Kim chi and always have at home and love some of Korean dishes.
Yaki Man Doo is Pan Fried Beef and Vegetable Dumplings.
Beef, vegetable, chicken and seafood dumplings are very delicious and can be prepared in several ways, fried, steamed and boiled in soup.
Thanks for the Kim chi recipe. Is this an original Korean Kim chi recipe because I believe there are some ingredients missing in it. Did you get this recipe from a Korean family when you were in Korea?
Hello Mr. Nice - I've heard about mandu but in Korea they generally had meat ingredients and I'm not a meat eater. You may see the shrimp sauce or paste missing in this recipe because so many of us have allergies or are vegetarians.
As far as the kimchi recipe - there are more than 200 kinds and even more variations so my Korean friends said this one is great for beginners, and ingredients are accessible - but of course fermentation is important - one Korean friend (above) recommended at least 7 days.
This is a good basic recipe that most people can enjoy.
I too taught in Korea for a short time but swear that Korean food and kimchi alone is the fruit of the gods....
Making a double batch of this today...
Thanks a bunch for posting!
I too taught in Korea for a short time but swear that Korean food and kimchi alone is the fruit of the gods....
Making a double batch of this today...
Thanks a bunch for posting!
Cool Teach - I so agree with you about the food! In fact I get cravings now and then and I'm sure my body is telling me I need certain nutrients - always found in Korean food.
Thanks for writing and enjoy your double batch!
Jenny says:
15 months ago
you are a mesenger of korean food!! Do you know that korean house wife thank Kimchi is one of the most difficult food to make. You can make it easy way.
I will try your recipe.
your good friend Jenny.