Cabbage Kimchi Recipe: A Flavorful Korean Side Dish
Introduction
Kimchi is a beloved staple in Korean cuisine, celebrated for its bold flavors and probiotic benefits. This Cabbage Kimchi Recipe is an exciting vegetarian take on the traditional fermented dish. Made by fermenting vegetables with a blend of spices, itโs the perfect accompaniment to a variety of meals or enjoyed on its own as a zesty snack. The process includes three simple yet crucial steps: salting the vegetables, mixing them with flavorful seasonings, and allowing them to ferment for a few days to develop its unique taste.
Cuisine: Korean
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chinese cabbage | 2 cups, cut into 1/2 inch squares |
| Mooli (Radish) | 1, cut into matchsticks |
| Carrot (Gajjar) | 2, cut into matchsticks |
| Spring Onion (Bulb & Greens) | 1, chopped |
| Ginger | 1 inch, finely chopped |
| Sriracha sauce | 4 tablespoons |
| Honey | 1 tablespoon |
| White Wine Vinegar | 3 tablespoons |
| Salt | To taste |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (excluding fermentation time)
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 20-25 kcal |
| Carbohydrates | 5g |
| Protein | 1g |
| Fat | 0g |
| Fiber | 2g |
| Sodium | Depends on salt added |
Instructions
-
Prep the Vegetables:
Start by washing and peeling your vegetables. Chop the Chinese cabbage into ยฝ-inch squares. Cut the Mooli (radish) and carrot into matchsticks, and chop the spring onions into small pieces, using both the bulb and greens. Finely chop the ginger as well. Set the vegetables aside. -
-
Prepare the Kimchi Mixture:
In a large mixing bowl, combine all the prepared vegetables. Add the Sriracha sauce, honey, and white wine vinegar. Sprinkle in the salt to taste, keeping in mind that youโll need enough to help the fermentation process and enhance the flavors. Toss everything together thoroughly, ensuring that the spices are evenly distributed among the vegetables. -
Jar and Press the Kimchi:
Carefully transfer the vegetable mixture into a dry glass jar. Use a ladle or spoon to gently press the mixture down into the jar to remove any air pockets. The more you press, the better the fermentation process will be, as it helps the vegetables stay submerged in the juices they release. -
Ferment the Kimchi:
Once your jar is filled, seal it with a tight-fitting lid. Leave the jar at room temperature on the kitchen counter for 24 hours to ferment. The kimchi will begin to develop a tangy, savory flavor as the natural fermentation process begins. -
Refrigerate:
After 24 hours, move the jar to the refrigerator. The cold storage helps slow down the fermentation while preserving the flavors. The kimchi can be stored in the fridge for up to 2 weeks, continuing to ferment and evolve in flavor over time.
Serving Suggestions
Cabbage Kimchi makes an excellent side dish and pairs beautifully with a variety of main courses. For an authentic Korean-inspired meal, enjoy your kimchi with Chinese Vegetarian Fried Rice with Apples or an Indo-Chinese Mixed Vegetable Recipe in Szechuan sauce. Its tangy, spicy notes will complement and enhance the flavors of these dishes, bringing an extra layer of zest to your table.
Tips for Success
- Fermentation time: If you prefer a more intense flavor, allow the kimchi to ferment for an additional day or two before refrigerating.
- Adjusting the spice level: You can modify the amount of Sriracha sauce according to your spice tolerance. Add more for an extra kick or reduce the amount if you prefer a milder version.
- Keep it airtight: Make sure the lid is sealed tightly to prevent air from entering and affecting the fermentation process.
Kimchi is not only delicious but also great for gut health, thanks to its fermentation process. Its bold, spicy, and tangy flavor profile makes it a delightful addition to any meal, and itโs incredibly easy to prepare with just a few simple ingredients.
Enjoy your homemade Cabbage Kimchi!
