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Kim Chi - Korean Bae Chu Kim Chi

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $5.08 One serving costs about $5.08

$5.08 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,pescetarian,gluten free,dairy free,pescatarian Korean,Asian
spoonacular Score:89%

Spoonacular Score: 89%

 

You can never have too many Korean recipes, so give Kim Chi - Korean Bae Chu Kim Chi a try. For $5.08 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 290 calories, 16g of protein, and 6g of fat. This recipe from Foodista has 1 fans. If you have coarse korean chili powder, bunchs of scallions, rice vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around around 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns a great spoonacular score of 89%. Try Kim Chi, Sweet Potato and Kim Chi Pancakes, and Csa Box #4: Quick Kohlrabi "kim Chi" Salad Recipe for similar recipes.

Gewurztraminer, Chenin Blanc, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Pierre Sparr Gewurztraminer. It has 4.1 out of 5 stars and a bottle costs about 23 dollars.

Pierre Sparr Gewurztraminer

Bright yellow highlights in the glass; the Pierre Sparr Gewurztraminer opens slowly with notes of rosewood and licorice. With aeration, floral acacia combines with fruity apricot aromas. On the palate this youthful Gewurztraminer shows a juicy sweetness and delicate acidity that will become more pronounced with maturity. The wine shows a minerality and fullness in the mouth, followed by an almost spicy, crisp and lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 head
1 head napa cabbage
napa cabbage
8
8  fresh garlic
fresh garlic
2 inches
2 inches ginger
ginger
0.25 cups
0.25 cups fish sauce
fish sauce
2
2  scallions
scallions
1 cup
1 cup korean chili powder
korean chili powder
2 tsps
2 tsps sugar
sugar
1 tsp
1 tsp sesame oil
sesame oil
1 Tbsp
1 Tbsp rice vinegar
rice vinegar
1 large
1 large radish
radish
1 head napa cabbage
1 head
napa cabbage
8  fresh garlic
8
fresh garlic
2 inches ginger
2 inches
ginger
0.25 cups fish sauce
0.25 cups
fish sauce
2  scallions
2
scallions
1 cup korean chili powder
1 cup
korean chili powder
2 tsps sugar
2 tsps
sugar
1 tsp sesame oil
1 tsp
sesame oil
1 Tbsp rice vinegar
1 Tbsp
rice vinegar
1 large radish
1 large
radish

Equipment

food processor
food processor
mixing bowl
mixing bowl
sauce pan
sauce pan
blender
blender
pot
pot
food processor
food processor
mixing bowl
mixing bowl
sauce pan
sauce pan
blender
blender
pot
pot


Instructions

Cut Napa cabbage in half the long way. Cut the stem out at bottom. Cut each cabbage half in half again. Cut each cabbage quarters into strips of one or two inches thick each. Put cut up cabbage into large pot with 3/4 to 1 gal of water. Add 4oz of salt. Make sure salt is dissolved in water. Cover pot for 2 to 4 hours. Come back after 2 to 4 hrs. Strain cabbage into a collander. Shake off excess water then gently squeeze out excess water. Now put a little bit of cabbage back into pot and sprinkle just a little bit of salt on it. Do this a little bit at a time. A layer of cabbage and then just a touch of salt. When all done put lid on pot and let stand for 30 minutes. Time To Make The Sauce: Tbsp. rice flour added to 1/2 cup water in sauce pan. Heat medium until it boils and thickens. This is rice flour glue that allows other ingredients to stick to the cabbage. Once thickened, let cool. Korean Chili Paste: Take garlic, ginger, Asian radish and blend in food processor or blender until it is a pulpy liquid. When the rice flour glue has cooled add the Korean chili powder, sugar, fish sauce, sesame oil, and rice vinegar and mix it up well. Then take the pulpy liquid of garlic, ginger, radish and add it to the glue mixture and mix it all up well. Time To Mix It Up: Now uncover the cabbage that is in the pot on your counter and get another big pot or mixing bowl out. Take a little bit of the cabbage from bowl one and put it into bowl two then take a spoonful of the chili paste and mix it with the cabbage. Repeat this step: layer of cabbage then spoonfuls of paste and mix together. Repeat this step until all the cabbage has been moved from bowl one to bowl two and all the chili paste has been used up. Once all the cabbage has been coated with all the chili paste then move it from the pot that you have mixed it up in and put the kim chi into a large air tight jar. I find that one large head of Napa cabbage prepared into kim chi will fill a 2 quart jar easily. Once transferred into your jar put jar in a cool place with no sunlight for 2 to 3 days to let it ferment, if you see it bubbling this is a good thing. Put in refrigerator. It will keep for up to 2 months. I am sure once made it will not last that long!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.08
Ingredient
1 head napa cabbage
8 fresh garlic
2 inches ginger
¼ cups fish sauce
2 scallions
2 teaspoons sugar
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 large radish
Price
$2.98
$0.53
$0.08
$1.12
$0.16
$0.01
$0.10
$0.07
$0.04
$5.08

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fish sauce is a popular ingredient in several Asian cuisines made from salted, fermented fish. It is used to kick up the umami in a dish. If you don't have fish sauce, you can try substituting Worcestershire sauce or soy sauce.

Disclaimer

Nutritional Information

Quickview
289 Calories
16g Protein
6g Total Fat
51g Carbs
100% Health Score
Limit These
Calories
289
14%

Fat
6g
9%

  Saturated Fat
1g
6%

Carbohydrates
51g
17%

  Sugar
24g
27%

Cholesterol
0.0mg
0%

Sodium
4649mg
202%

Get Enough Of These
Protein
16g
32%

Vitamin K
436µg
416%

Vitamin C
257mg
312%

Folate
760µg
190%

Vitamin B6
2mg
133%

Manganese
2mg
117%

Calcium
784mg
78%

Potassium
2553mg
73%

Vitamin A
3140IU
63%

Magnesium
236mg
59%

Fiber
12g
50%

Phosphorus
318mg
32%

Vitamin B2
0.54mg
32%

Vitamin B1
0.43mg
29%

Vitamin B3
5mg
27%

Copper
0.48mg
24%

Iron
4mg
23%

Selenium
14µg
21%

Zinc
2mg
18%

Vitamin B5
1mg
12%

Vitamin E
1mg
9%

Vitamin B12
0.28µg
5%

covered percent of daily need

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