Kimchi or Korean Cabbage Pickle is a national Korean Food . Kimchi Recipe develop with many variations such as kaktugi, based on radish and containing no cabbage . And the other variants are Baechu kimchi, Gotkimchi, Backimchi, Kkakdugi Kimchi (Daikon pickle), and so on
Kkadugi Kimchi or Korean Radish Kimchi is another variation of Kimchi Recipe . Kkdugi Kimchi is the easiest recipe for kimchi. This Kimchi recipe use Korean Radishes and scallion as the base ingredients . The recipe is to mixed well ingredients with sauce then put in the jar and close the lid tightly for fermenting process at room temperature for 36 hours.tips :Kkakdugi can be eaten right away when desired and must put in the refrigerator after opened, it can be kept for 4weeks.
Want to know more about Kimchi . Including the many health Benefits of Kimchi see this link " Kimchi "
Kkakdugi Kimchi Recipe / Daikon pickle Recipe
(makes about 4 quarts)
Ingredients :
1 head garlic
2 piece ginger root (each about 1inch long)
2 tablespoonful Korean ground chile
2 tabl espoonful salt
2 large daikons / radish, peeled and cut into 1 inch cubes
1 bn mustard greens cut 1inch pieces
2 tablespoonful sugar
Cooking Direction :
Separate garlic cloves and peel.
Combine garlic, ginger, chile and salt in food processor or blender until finely minced.
Combine garlic mix with daikons In a large bowl, making sure to rub seasoning into daikons.
(tips : If mixing with your hands, wear rubber gloves to avoid chile burn)
Place 4 (1-quart) jars on work surface.
Fill first jar about 1/4 full with seasoned daikons, top with thin layer of mustard greens and sprinkle with about 1/2 tablespoon sugar.
Add more seasoned daikons to jar till 1/2 full, top with mustard greens and sugar again.
Repeat 2 more times till first jar is filled.
Fill remaining jars following same steps.
Place jars in cool place and do not move till kimchi has fully fermented (about 3 to 4 days) before serving.
( Kimchi is ready when water rises from daikon ).
Refrigerate after opening the jars
Kimchi or Korean Cabbage Pickle is a national Korean Food . Kimchi Recipe develop with many variations such as kaktugi, based on radish and containing no cabbage . And the other variants are Baechukimchi, Gotkimchi, Backimchi, Kkakdugi Kimchi (Daikon pickle), and so on
Want to know more about Kimchi . Including the many health Benefits of Kimchi see this link " Kimchi "
Baechu Kimchi Recipe / Korean cabbage pickle Recipe
( Makes about 2 quarts )
Ingredients :
1 head ( 2 1/2 to 3 pounds ) Chinese cabbage, outer leaves removed, cut into 1-inch squares
1/2 cup Kosher or sea salt
4-6 Scallions, finely chopped
2-4 cloves Garlic, minced
1 tablespoonful Ginger, minced
4-6 tablespoonful Korean chili flakes
1 tablespoonful Sugar
Cooking Direction :
Put the cabbage and salt to a large bowl and toss together well with clean hands.
Cover with plastic wrap and set aside for 2-5 hours.
Place the cabbage in a colander. Rinse out the bowl and then rinse the cabbage well with water to remove the excess salt
Squeeze out excess water and return cabbage to the bowl.
Add the remaining ingredients and stir together with a wooden spoon.
Place into a large clean glass or plastic crock, container or jar and tamp down to remove any air bubbles.
Cover with a lid and let set in a cool, dark place for 2-3 days.
Transfer to a new container and store refrigerated for up to two weeks
See another Best Vegetables Recipe :
There are many different ways of preparing Kimchi . Usual ingredients of kimchi include Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar .
But then kimchi develop with many variations such as kaktugi, based on radish and containing no cabbage . And the other variants are Baechukimchi, Gotkimchi, Backimchi, and so on
Want to know more about Kimchi . Including the many health Benefits of Kimchi see this link " Kimchi "
Kimchi Recipe / Kimchee Recipe
Ingredients :
1 cup plus 1 tablespoonful coarse sea salt or kosher salt
Water
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or Korean salted shrimp
1 Asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup Korean chili powder
1 teaspoon sugar (optional)
Sesame oil (optional)
Sesame seeds (optional)
Cooking Direction :
Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible.
Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest.
Do not overstuff, but make sure radish mixture adequately fills leaves.
When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage.
Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
Let sit for 2 to 3 days in a cool place before serving.
Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
Note:
Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.
Kimchi / Kimchee known as a national dish of Korea . Kimchi is basically a fermented chili peppers and vegetables, commonly based on cabbage which served with most meal.
Kimchi in english mean "steeped / submerged vegetable." People says The name kimchi started from shimchae ( salting of vegetable ) : shimchae > dimchae > kimchae > kimchi.
There are many different ways of preparing Kimchi . Usual ingredients of kimchi include Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar .
But Kimchi internationally also known as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including territorial and seasonal variations.
There are many variants from kimchi recipes , including kaktugi, based on radish and containing no cabbage . And the other variants are Baechukimchi, Gotkimchi, Backimchi, and so on
Kimchi is similar to the sauerkraut of Germany, the paocai of China, the tsukemono of Japan, the achar of India and some asian countries, and the pickles of other regions.
Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them. Despite a reputation for being spicy, most people usually develop a taste for it
Kimchi can be kept for weeks in the refrigerator, and still tastes fresh. Even actually the best tasting kimchi is stored in room temperature for an average of six months to reach its full flavour. The garlic and vinegar are natural preservatives that keep the raw vegetables and fruits tasting great.
Kimchi has many health benefits from the nutritions . Kimchi even known as one of the world's five Healthiest foods , with the facts that it's rich in vitamins, aids digestion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. It's usually made with cabbage / vegetables, scallions, onions, and garlic, all well-known the health benefits can helps to eliminate cholesterol and promotes intestinal health.Kimchi also has active and beneficial bacterial cultures, like yogurt.
Kimchi also contains liberal quantities of hot pepper, which has been suggested to have health benefits as well. Some people even says Kimchi is the secret of Long Life .Kimchi is a popular side dish but it's also often used as a base ingredient in other popular Korean food recipe , such as kimchi chigae ( kimchi soup ) and kimchi bokum bop ( kimchi fried rice )
See link " Kimchi Recipe " to have this healthy korean food recipe
Kimchi or Korean Cabbage Pickle is a national Korean Food . Kimchi Recipe develop with many variations such as kaktugi, based on radish and containing no cabbage . And the other variants are Baechu kimchi, Gotkimchi, Backimchi, Kkakdugi Kimchi (Daikon pickle), and so on
