Kimchi / Kimchee - Korean Food Recipe Video

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineMethod
VegetarianMain Ingredient

Ingredients

 Korean kosher salt3⁄4 Cup (12 tbs)
 Napa cabbage2 Medium
 Water3 Cup (48 tbs)
For the kelp broth
 Kelp seaweed5 Gram
 Shiitake mushroom1 , dried
 Anchovies1 Teaspoon, dried
For the rest of the ingredients
 Radish2 Cup (32 tbs), julieneed into 2 inch long strips
 Chives1 Cup (16 tbs), julieneed into 2 inch long strips
 Green onions4 , julieneed into 2 inch long strips
 Serrano pepper1 Large, julieneed into 2 inch long strips
 Rice powder1 Tablespoon
 Water2⁄3 Cup (10.67 tbs)
 Minced garlic6 Tablespoon
 Chopped ginger2 Teaspoon
 Anchovy fish sauce1 Tablespoon
 Salted shrimp4 Tablespoon
 Anchovy powder1 Teaspoon
 Korean red pepper flakes1⁄3 Cup (5.33 tbs) (Optional)

Nutrition Facts

Serving size: Complete recipe

Calories 1203 Calories from Fat 262

% Daily Value*

Total Fat 31 g47.2%

Saturated Fat 4.2 g20.9%

Trans Fat 0 g

Cholesterol 241.7 mg

Sodium 7056.5 mg294%

Total Carbohydrates 187 g62.3%

Dietary Fiber 36.9 g147.8%

Sugars 14.1 g

Protein 95 g190.4%

Vitamin A 742.4% Vitamin C 461.3%

Calcium 163.5% Iron 237.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Discard the outer tougher leaves of the Napa cabbage.
2. Make a small 2 inch long incision in the bottom of the Napa cabbage. Slit it in half along the incision.

MAKING
3. In a large bowl, add ¼ cup of Korean kosher salt and add 3 cups of water. Stir to dissolve.
4. Rinse off the cabbage in the salted water.
5. Use the remaining salt to individually layer each cabbage leaf with it as shown in the video.
6. Put the cabbage segments back in the salted water and let it sit in it for4 - 6 hours during summers and 8 - 9 hours in winters.
7. Rinse the cabbage segments under running water and place in a colander to drain.
8. For the seaweed broth: In a small pot, add about 4 cups of water and put the kelp in it. Let it sit in the cold water for 15 minutes.
9. Heat the water along with the kelp along with the dried shitake mushroom and dried anchovies.
10. When it comes to a boil, remove the kelp and let it simmer and reduce a bit.
11. Chop the vegetables as instructed.
12. In a bowl, add the rice powder and water and cook in the microwave for a few minutes.
13. For the White Kimchi with one Cabbage: In a large bowl, add half the rice powder paste, 3 tablespoons of garlic, a teaspoon of ginger, ½ tablespoon of anchovy fish sauce, 2 tablespoons of salted kimchi and ½ teaspoon of anchovy powder (optional).
14. Add the whole of the Serrano pepper and half of all the diced vegetables. Mix everything together.
15. Pour half the seaweed broth in the bowl and drop the salted cabbages in it.
16. Now take the vegetable mixture and fill in between each leaf of the cabbage. Rub the marinade all over it.
17. Store in a clean plastic container along with all the remaining liquid and cover it.
18. For the regular Kimchi with one cabbage: In a large bowl, add the remaining rice powder paste, 3 tablespoons of garlic, a teaspoon of ginger, ½ tablespoon of anchovy fish sauce, 2 tablespoons of salted kimchi and ½ teaspoon of anchovy powder (optional).
19. Add the Korean red pepper flakes and mix well.
20. Use the mixture to fill in the second cabbage and store in a clean plastic container.
21. Leave out the containers at room temperature for 2 days for a relatively sour kimchi before refrigerating it.

SERVING
22. Serve with entrees or use in other dishes.
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