Traditional Napa Cabbage Kimchi Recipe
Ingredients:
- 1 large Napa cabbage
- 1 Korean radish (mu), julienned
- 5 scallions, cut into 1-inch pieces
- 10 cloves garlic, minced
- 1 piece ginger (about 2 inches), minced
- 1 cup Korean red pepper flakes (gochugaru)
- 1/2 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 2 tablespoons sugar
- 1/4 cup sea salt (for salting cabbage)
- Water (for soaking cabbage)
Instructions:
Prepare the Cabbage:
- Cut the Napa cabbage into quarters lengthwise and remove the core. Cut each quarter into bite-sized pieces.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 1-2 hours, turning occasionally to ensure even salting.
- After 1-2 hours, rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.
Prepare the Radish and Scallions:
- While the cabbage is salting, julienne the Korean radish.
- Cut the scallions into 1-inch pieces.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a thick paste.
Combine Ingredients:
- Add the drained cabbage, julienned radish, and scallions to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the vegetables evenly.
Pack the Kimchi:
- Pack the kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the kimchi at room temperature for 1-2 days to start the fermentation process. Depending on the temperature and desired sourness, you can leave it for up to 5 days.
- Once it reaches your desired level of fermentation, transfer the kimchi to the refrigerator. It will continue to ferment slowly and develop more complex flavors over time.
Serve:
- Kimchi can be eaten immediately after fermentation but tastes best after a week or more as the flavors meld and mature. Serve as a side dish or use it in various Korean recipes.
Tips:
- Adjust Spice Level: If you prefer a milder kimchi, reduce the amount of gochugaru. For spicier kimchi, increase it.
- Fermentation Time: The fermentation time can vary depending on the ambient temperature. Warmer temperatures will speed up the process, while cooler temperatures will slow it down.
- Storage: Kimchi can be stored in the refrigerator for several months. The flavor will continue to evolve over time.
Quick Kimchi (Mak Kimchi) Recipe
Ingredients:
- 1 medium Napa cabbage
- 2 carrots, julienned
- 5 green onions, cut into 1-inch pieces
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1/4 cup sea salt
- Water (for soaking cabbage)
Instructions:
Prepare the Cabbage:
- Cut the Napa cabbage into quarters lengthwise and remove the core. Chop each quarter into bite-sized pieces.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 30 minutes to 1 hour, turning occasionally to ensure even salting.
- After soaking, rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.
Prepare the Vegetables:
- Julienne the carrots.
- Cut the green onions into 1-inch pieces.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained cabbage, julienned carrots, and green onions to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the vegetables evenly.
Pack the Kimchi:
- Pack the kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the kimchi at room temperature for 1 day to start the fermentation process.
- After 1 day, taste the kimchi. If it's fermented to your liking, transfer it to the refrigerator. If you prefer a stronger flavor, leave it at room temperature for another day or two before refrigerating.
Serve:
- Quick kimchi can be eaten immediately after fermentation but will taste better after a few days as the flavors meld and mature. Serve as a side dish or use it in various Korean recipes.
Tips:
- Adjust Spice Level: If you prefer a milder kimchi, reduce the amount of gochugaru. For spicier kimchi, increase it.
- Fermentation Time: The fermentation time can vary depending on the ambient temperature. Warmer temperatures will speed up the process, while cooler temperatures will slow it down.
- Storage: Quick kimchi can be stored in the refrigerator for several weeks. The flavor will continue to evolve over time.
Cucumber Kimchi (Oi Sobagi) Recipe
Ingredients:
- 6 small Korean cucumbers (or 3 regular cucumbers)
- 1/2 cup garlic chives, cut into 1-inch pieces
- 5 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking cucumbers)
Instructions:
Prepare the Cucumbers:
- Cut the cucumbers into quarters lengthwise, leaving about 1/2 inch at the end so the pieces are still attached.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cucumbers. Submerge the cucumbers in the saltwater, ensuring they are evenly soaked. Let sit for 30 minutes to 1 hour, turning occasionally.
- Rinse the cucumbers thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the garlic chives to the bowl with the paste. Mix thoroughly to ensure the chives are evenly coated.
Stuff the Cucumbers:
- Carefully stuff the paste mixture into the cuts of the cucumbers, ensuring an even distribution.
Pack the Kimchi:
- Pack the stuffed cucumbers tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the cucumber kimchi at room temperature for 1 day to start the fermentation process.
- After 1 day, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a few days as the flavors meld and mature.
Serve:
- Serve cucumber kimchi as a side dish or with various Korean meals.
White Kimchi (Baek Kimchi) Recipe
Ingredients:
- 1 large Napa cabbage
- 1 Korean pear, julienned
- 5 jujubes (Korean dates), sliced
- 5 chestnuts, thinly sliced
- 2 tablespoons pine nuts
- 5 cloves garlic, minced
- 1 piece ginger (about 2 inches), minced
- 1 Korean radish, julienned
- 5 scallions, cut into 1-inch pieces
- 2 tablespoons sugar
- 1/4 cup sea salt
- Water (for soaking cabbage)
Instructions:
Prepare the Cabbage:
- Cut the Napa cabbage into quarters lengthwise and remove the core. Cut each quarter into bite-sized pieces.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 1-2 hours, turning occasionally to ensure even salting.
- Rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.
Prepare the Vegetables and Fruits:
- Julienne the Korean pear and radish.
- Slice the jujubes and chestnuts thinly.
- Cut the scallions into 1-inch pieces.
Make the Brine:
- In a large mixing bowl, combine the minced garlic, minced ginger, and sugar. Mix well.
- Add enough water to the bowl to create a brine (about 4 cups), stirring until the sugar dissolves.
Combine Ingredients:
- Add the drained cabbage, julienned pear, radish, sliced jujubes, chestnuts, pine nuts, and scallions to the bowl with the brine. Mix thoroughly to ensure even distribution.
Pack the Kimchi:
- Pack the kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the white kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week or more as the flavors meld and mature.
Serve:
- Serve white kimchi as a refreshing side dish or with various Korean meals.
Tips:
- Adjust Salt: For both recipes, ensure to rinse well after salting to avoid overly salty kimchi.
- Fermentation Time: The fermentation time can vary depending on the ambient temperature. Warmer temperatures will speed up the process, while cooler temperatures will slow it down.
- Storage: Both cucumber and white kimchi can be stored in the refrigerator for several weeks. The flavor will continue to evolve over time.
Radish Kimchi (Kkakdugi) Recipe
Ingredients:
- 1 large Korean radish (mu), cubed
- 5 scallions, cut into 1-inch pieces
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking radish)
Instructions:
Prepare the Radish:
- Cut the Korean radish into 1-inch cubes.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the radish cubes. Submerge the radish in the saltwater, ensuring all pieces are soaked. Let it sit for 30 minutes to 1 hour, turning occasionally.
- Rinse the radish thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained radish cubes and scallions to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the radish pieces evenly.
Pack the Kimchi:
- Pack the radish kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the radish kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve radish kimchi as a side dish or with various Korean meals.
Ponytail Radish Kimchi (Chonggak Kimchi) Recipe
Ingredients:
- 2 pounds young radishes with greens
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking radishes)
Instructions:
Prepare the Radishes:
- Trim the young radishes, leaving about 2 inches of the greens attached.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the radishes. Submerge the radishes in the saltwater, ensuring all pieces are soaked. Let it sit for 1-2 hours, turning occasionally.
- Rinse the radishes thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained radishes to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the radish pieces and greens evenly.
Pack the Kimchi:
- Pack the radish kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the radish kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve ponytail radish kimchi as a side dish or with various Korean meals.
Water Kimchi (Mul Kimchi) Recipe
Ingredients:
- 1 medium Napa cabbage, cut into large pieces
- 1 Korean radish, thinly sliced
- 5 scallions, cut into 1-inch pieces
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1 Korean pear, julienned
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons sugar
- 1/4 cup sea salt
- 8 cups water
Instructions:
Prepare the Cabbage and Radish:
- Cut the Napa cabbage into large pieces and slice the radish thinly.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage and radish. Submerge them in the saltwater, ensuring all pieces are soaked. Let it sit for 1 hour, turning occasionally.
- Rinse the cabbage and radish thoroughly under cold running water to remove excess salt. Drain well.
Prepare the Brine:
- In a large bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), sugar, and 8 cups of water. Stir well to dissolve the sugar and distribute the spices.
Combine Ingredients:
- Add the drained cabbage, radish, julienned pear, and scallions to the bowl with the brine. Mix thoroughly to ensure even distribution.
Pack the Kimchi:
- Pack the water kimchi mixture tightly into a clean, airtight container or jar, ensuring the vegetables are submerged in the brine. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the water kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve water kimchi as a refreshing side dish or with various Korean meals.
Bossam Kimchi Recipe
Ingredients:
- 1 large Napa cabbage
- 1/2 cup oysters, cleaned
- 5 chestnuts, thinly sliced
- 5 jujubes (Korean dates), sliced
- 1 Korean pear, julienned
- 2 tablespoons pine nuts
- 6 cloves garlic, minced
- 1 piece ginger (about 2 inches), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1/4 cup sea salt
- Water (for soaking cabbage)
Instructions:
Prepare the Cabbage:
- Cut the Napa cabbage into quarters lengthwise and remove the core. Cut each quarter into bite-sized pieces.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 1-2 hours, turning occasionally.
- Rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.
Prepare the Vegetables and Fruits:
- Julienne the Korean pear.
- Slice the jujubes and chestnuts thinly.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained cabbage, oysters, julienned pear, sliced jujubes, chestnuts, and pine nuts to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the ingredients evenly.
Pack the Kimchi:
- Pack the kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the bossam kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve bossam kimchi as a side dish or with various Korean meals.
Fresh Kimchi (Geotjeori) Recipe
Ingredients:
- 1 medium Napa cabbage
- 2 carrots, julienned
- 5 scallions, cut into 1-inch pieces
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1/4 cup sea salt
- Water (for soaking cabbage)
Instructions:
Prepare the Cabbage:
- Cut the Napa cabbage into quarters lengthwise and remove the core. Chop each quarter into bite-sized pieces.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 30 minutes to 1 hour, turning occasionally.
- Rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.
Prepare the Vegetables:
- Julienne the carrots.
- Cut the scallions into 1-inch pieces.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained cabbage, julienned carrots, and scallions to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the vegetables evenly.
Serve:
- Fresh kimchi can be eaten immediately or after a few hours of sitting at room temperature to allow the flavors to meld. It does not require fermentation.
Serve:
- Serve fresh kimchi as a side dish or with various Korean meals.
Spring Onion Kimchi (Pa Kimchi) Recipe
Ingredients:
- 2 bunches green onions
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking onions)
Instructions:
Prepare the Green Onions:
- Trim and clean the green onions.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the green onions. Submerge the onions in the saltwater, ensuring all pieces are soaked. Let it sit for 30 minutes to 1 hour, turning occasionally.
- Rinse the green onions thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained green onions to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the onion pieces evenly.
Pack the Kimchi:
- Pack the green onion kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the green onion kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve spring onion kimchi as a side dish or with various Korean meals.
Mustard Leaf Kimchi (Gat Kimchi) Recipe
Ingredients:
- 1 pound mustard leaves
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking mustard leaves)
Instructions:
Prepare the Mustard Leaves:
- Wash and trim the mustard leaves.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the mustard leaves. Submerge the leaves in the saltwater, ensuring all pieces are soaked. Let it sit for 1 hour, turning occasionally.
- Rinse the mustard leaves thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained mustard leaves to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the leaves evenly.
Pack the Kimchi:
- Pack the mustard leaf kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the mustard leaf kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve mustard leaf kimchi as a side dish or with various Korean meals.
Seaweed Kimchi (Miyeok Kimchi) Recipe
Ingredients:
- 2 cups dried seaweed (miyeok), soaked and drained
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
Instructions:
Prepare the Seaweed:
- Soak the dried seaweed in water until rehydrated (about 30 minutes). Drain well and cut into bite-sized pieces.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the soaked and drained seaweed to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the seaweed pieces evenly.
Pack the Kimchi:
- Pack the seaweed kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the seaweed kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve seaweed kimchi as a side dish or with various Korean meals.
Sesame Leaf Kimchi (Kkaennip Kimchi) Recipe
Ingredients:
- 2 cups fresh perilla leaves (sesame leaves)
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
Instructions:
Prepare the Perilla Leaves:
- Wash and drain the perilla leaves. Pat them dry.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the perilla leaves to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the leaves evenly.
Pack the Kimchi:
- Pack the perilla leaf kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the sesame leaf kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve sesame leaf kimchi as a side dish or with various Korean meals.
Zucchini Kimchi (Hobak Kimchi) Recipe
Ingredients:
- 2 medium zucchinis, julienned
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
Instructions:
Prepare the Zucchini:
- Julienne the zucchinis.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the zucchini. Submerge the zucchini in the saltwater, ensuring all pieces are soaked. Let it sit for 30 minutes.
- Rinse the zucchini thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained zucchini to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the zucchini pieces evenly.
Pack the Kimchi:
- Pack the zucchini kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the zucchini kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve zucchini kimchi as a side dish or with various Korean meals.
Eggplant Kimchi (Gaji Kimchi) Recipe
Ingredients:
- 2 medium eggplants, julienned
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
Instructions:
Prepare the Eggplant:
- Julienne the eggplants.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the eggplant. Submerge the eggplant in the saltwater, ensuring all pieces are soaked. Let it sit for 30 minutes.
- Rinse the eggplant thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained eggplant to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the eggplant pieces evenly.
Pack the Kimchi:
- Pack the eggplant kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the eggplant kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve eggplant kimchi as a side dish or with various Korean meals.
Apple Kimchi Recipe
Ingredients:
- 2 medium apples, julienned
- 1/2 medium Napa cabbage, chopped
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking cabbage)
Instructions:
Prepare the Cabbage:
- Chop the Napa cabbage into bite-sized pieces.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 30 minutes to 1 hour, turning occasionally.
- Rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well.
Prepare the Apples:
- Julienne the apples.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained cabbage and julienned apples to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the cabbage and apple pieces evenly.
Pack the Kimchi:
- Pack the apple kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the apple kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve apple kimchi as a side dish or with various Korean meals.
Pumpkin Kimchi Recipe
Ingredients:
- 1 medium pumpkin, peeled and sliced
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
Instructions:
Prepare the Pumpkin:
- Peel and slice the pumpkin into thin pieces.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the pumpkin. Submerge the pumpkin slices in the saltwater, ensuring all pieces are soaked. Let it sit for 1 hour.
- Rinse the pumpkin slices thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained pumpkin slices to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the pumpkin pieces evenly.
Pack the Kimchi:
- Pack the pumpkin kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the pumpkin kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve pumpkin kimchi as a side dish or with various Korean meals.
Mugwort Kimchi (Ssuk Kimchi) Recipe
Ingredients:
- 1 pound fresh mugwort (ssuk)
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 1 tablespoon sugar
- 1/4 cup sea salt
Instructions:
Prepare the Mugwort:
- Wash and drain the mugwort. Pat dry.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the mugwort. Submerge the mugwort in the saltwater, ensuring all pieces are soaked. Let it sit for 30 minutes.
- Rinse the mugwort thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained mugwort to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the mugwort pieces evenly.
Pack the Kimchi:
- Pack the mugwort kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the mugwort kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve mugwort kimchi as a side dish or with various Korean meals.
Mixed Vegetable Kimchi Recipe
Ingredients:
- 1/2 medium Napa cabbage, chopped
- 2 carrots, julienned
- 1 radish, julienned
- 4 green onions, chopped
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking cabbage)
Instructions:
Prepare the Vegetables:
- Chop the Napa cabbage into bite-sized pieces.
- Julienne the carrots and radish.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 30 minutes to 1 hour, turning occasionally.
- Rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce, and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained cabbage, julienned carrots, radish, and chopped green onions to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the vegetables evenly.
Pack the Kimchi:
- Pack the mixed vegetable kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the mixed vegetable kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve mixed vegetable kimchi as a side dish or with various Korean meals.
Vegan Kimchi Recipe
Ingredients:
- 1/2 medium Napa cabbage, chopped
- 2 carrots, julienned
- 4 green onions, chopped
- 6 cloves garlic, minced
- 1 piece ginger (about 1 inch), minced
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup soy sauce or tamari
- 1 tablespoon sugar
- 1/4 cup sea salt
- Water (for soaking cabbage)
Instructions:
Prepare the Vegetables:
- Chop the Napa cabbage into bite-sized pieces.
- Julienne the carrots.
- In a large bowl, dissolve 1/4 cup sea salt in enough water to cover the cabbage. Submerge the cabbage in the saltwater, ensuring all leaves are soaked. Let it sit for 30 minutes to 1 hour, turning occasionally.
- Rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well.
Make the Paste:
- In a large mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), soy sauce or tamari, and sugar. Mix well to form a paste.
Combine Ingredients:
- Add the drained cabbage, julienned carrots, and chopped green onions to the bowl with the paste. Using gloves, mix everything thoroughly, ensuring the paste coats all the vegetables evenly.
Pack the Kimchi:
- Pack the vegan kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation:
- Leave the vegan kimchi at room temperature for 1-2 days to start the fermentation process.
- After 1-2 days, transfer the kimchi to the refrigerator. It can be eaten immediately but will taste better after a week as the flavors meld and mature.
Serve:
- Serve vegan kimchi as a side dish or with various meals.
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