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Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage)

 
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 $0.73

$0.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Indian,Korean,Asian
spoonacular Score:45%

Spoonacular Score: 45%

 

Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage) is a gluten free, dairy free, and pescatarian side dish. For 73 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 90 calories, 2g of protein, and 0g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 1 foodies and cooks. A mixture of garlic cloves, napa cabbages, green onions, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Korean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Try Basic Napa Cabbage Kimchi (Kimchee), Cucumber Kimchi (Oi Gimchi), and Korean Cabbage Kimchi for similar recipes.

Riesling, Chenin Blanc, and Gewurztraminer are great choices for Korean. 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 Chateau Ste. Michelle Cold Creek Vineyard Riesling. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Chateau Ste. Michelle Cold Creek Vineyard Riesling

The Cold Creek Riesling is made from 40-year-old vines which contribute fruit intensity and concentration. This is a ripe, lush style of Riesling with aromas of ripe peaches, dried apricots and spice notes. It displays beautiful ripe fruit flavors with a crisp finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup brown sugar
brown sugar
3
3  cabbages
cabbages
4 cups
4 cups coarse sea salt
coarse sea salt
0.5 cups
0.5 cups fish sauce
fish sauce
12
12  garlic cloves
garlic cloves
2 Tbsps
2 Tbsps ginger
ginger
4 cups
4 cups red gochugaru
red gochugaru
3
3  green onions
green onions
2 cups
2 cups radish
radish
3 Tbsps
3 Tbsps sweet rice flour
sweet rice flour
1
1  yellow onion
yellow onion
4 Tbsps
4 Tbsps salted saewujeot
salted saewujeot
1 cup brown sugar
1 cup
brown sugar
3  cabbages
3
cabbages
4 cups coarse sea salt
4 cups
coarse sea salt
0.5 cups fish sauce
0.5 cups
fish sauce
12  garlic cloves
12
garlic cloves
2 Tbsps ginger
2 Tbsps
ginger
4 cups red gochugaru
4 cups
red gochugaru
3  green onions
3
green onions
2 cups radish
2 cups
radish
3 Tbsps sweet rice flour
3 Tbsps
sweet rice flour
1  yellow onion
1
yellow onion
4 Tbsps salted saewujeot
4 Tbsps
salted saewujeot

Equipment

food processor
food processor
mixing bowl
mixing bowl
colander
colander
whisk
whisk
pot
pot
food processor
food processor
mixing bowl
mixing bowl
colander
colander
whisk
whisk
pot
pot


Instructions

  1. 1. Remove discolored, bruised outer leaves of cabbage and rinse well under cold water. Cut cabbage head into desired pieces; smaller 2-inch pieces is recommended for easier access later. In 3 separate large bowls, prepare one cup sea salt and water mixture for each bowl. Sprinkle remaining 1 cup of sea salt onto the leaves of the cabbages before soaking them in the salt water. Cabbages should be partially submerged in the salt water. Let sit for a minimum 6 hours but 12 hours is preferred.
  2. 2. Once finished soaking, rinse the cabbage leaves thoroughly under cold water several times. Remove water from the cabbage by giving them a squeeze (they should have a rubbery texture by now) to remove excess water. Set in a colander or basket for at least 2 hours so the water will drain out thoroughly. Meanwhile, prepare the red pepper mixture to be mixed with cabbage leaves.
  3. 3. Prepare 3 tbsp of the sweet rice flour with 3 cups of water into a small pot. Bring to a boil and whisk until the mixture turns into a glue-like consistency. Let cool and set aside.
  4. 4. In a food processor, puree onion, garlic, ginger and some water until smooth. Pour gochugaru (chili flakes) in a large mixing bowl, add the garlic mixture puree, cooled rice glue, fish sauce, salted shrimp, sugar, and sesame seeds. Mix well and add the sliced radish and green onions.
  5. 5. Lather each cabbage piece with red pepper mixture by rubbing them well (rubber gloves highly recommended). Continue until all the cabbage leaves are covered in the red pepper mixture. Pack them inside air-tight glass jars/containers. Set out at room temperature for 2 days for fermentation to take place. After that, place in the refrigerator and serve as needed. The kimchi may keep for 2 or 3 months in the refrigerator.
  6. *Making kimchi is not easy, but if done right, the rewards are endless. You can take the easy way out and purchase them at your local Korean grocery store and even possibly in the Asian foods section of your local grocery.

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

Price Breakdown

Cost per Serving: $0.73
Ingredient
1 cup brown sugar
3 cabbages
4 cups coarse sea salt
½ cups fish sauce
12 garlic cloves
2 tablespoons ginger
3 green onions
2 cups radish
3 tablespoons sweet rice flour
1 yellow onion
Price
$0.71
$4.18
$5.01
$2.24
$0.80
$0.08
$0.24
$1.03
$0.14
$0.24
$14.65

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • 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).

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • 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.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • 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.

  • 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.

  • get more cooking tips

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
89 Calories
2g Protein
0.19g Total Fat
21g Carbs
9% Health Score
Limit These
Calories
89
5%

Fat
0.19g
0%

  Saturated Fat
0.06g
0%

Carbohydrates
21g
7%

  Sugar
15g
18%

Cholesterol
0.0mg
0%

Sodium
23123mg
1005%

Get Enough Of These
Protein
2g
5%

Vitamin K
107µg
102%

Vitamin C
52mg
64%

Manganese
0.36mg
18%

Folate
66µg
17%

Fiber
3g
15%

Vitamin B6
0.24mg
12%

Potassium
318mg
9%

Calcium
89mg
9%

Magnesium
31mg
8%

Vitamin B1
0.09mg
6%

Iron
1mg
6%

Phosphorus
44mg
5%

Vitamin B2
0.07mg
4%

Vitamin B5
0.36mg
4%

Copper
0.07mg
3%

Vitamin A
159IU
3%

Vitamin B3
0.56mg
3%

Zinc
0.4mg
3%

Selenium
1µg
2%

Vitamin E
0.23mg
2%

covered percent of daily need

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