Best Fermented Vegetables Kimchi Recipes

TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)

Steps:

• Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
• In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
• Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
• The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
• Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
• Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
• Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
• Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
• Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
• Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)

FERMENTED VEGETABLES (KIMCHI)

Steps:

• 1. Prepare your veges. Shred or cut into chunks the cabbage and carrots. Dont cut your cucumbers yet. You will need 24 hours for the cabbage and carrots to release their juices. Keep in mind, do not use any metal bowls in this recipe.
• 2. After shredding your cabbage and carrots, place them in a colander and sprinkle with sea salt as you layer in more veges. Taste it after 4 hours and adjust until it is salty enough for your taste.
• 3. Now, let the veges in the colander drain over a large glass bowl. I let mine sit on the counter for 24 hours. Squeeze and play with it to release more of their juices. (it is fun!)
• 4. The next day,Make the sweet pepper sauce: Chunk up the pepper and put all the paste ingredients in a food processor or blender. You want it to be a paste,without any chunks remaining. A few small pieces of red pepper are ok, but no chunks.
• 5. Place the draining veges from the colander into the large glass bowl of their own juices and add the sweet pepper paste you made. Cut up your cucumbers and add them now if using. You can then put this in a crock (if you have one) or a large glass jar. Or even keep them in the large glass bowl. You will also need something to weigh down the vegetables like a smaller jar inside the bigger jar or a dish. To weigh it down, you can use a rock or a jar filled with water. The idea here, is the submerge the veges in the liquid. This will then sit out on the counter for 2-3 days until it bubbles and fizzes.
• 6. In a few days, it will start to bubble and fizz. This is what you want! Go ahead and taste it! :) I then put the Kimchi on glass jars with rubber stoppers. You can use a jar with a lid too. This will keep in the fridge for a few months (if it lasts that long) Also, be aware that if you do use the cucumber, they say it doesnt last as long. I dont know because it disappears quickly.
• 7. This recipe can easily be adapted to suit your taste. The amounts of the veges are up to you! The red pepper paste really makes this recipe stand out from the others!

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

Steps:

• Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
• Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
• Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
• Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
• Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
• Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
• Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
• Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.