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Kim Chee #5

Kim Chee #5 recipe image
This traditional kimchi recipe delivers a punchy, fermented flavor profile that balances heat, sweetness, and umami. Using Chinese cabbage as the base, the dish incorporates daikon radish, spring onions, and celery for crunch, while fresh pear adds natural sweetness to mellow the spice. The key ingredients include ground red pepper, garlic, ginger, and a simple salt brine that draws out moisture to create the ideal fermentation environment. Kimchi is a staple side dish in Korean cuisine, perfect for accompanying rice meals, stews, or grilled meats. Its complex tangy taste improves with age, making it a rewarding project for home cooks. Serve it cold as a condiment or cook it into soups and pancakes for a deeper flavor. This vegan-friendly dish is preserved through natural fermentation, offering a probiotic-rich addition to your diet.
Cuisine:
Courses:
Difficulty: Advanced
Calories: 75.0
Dietary: Vegan
Description
This traditional kimchi recipe delivers a punchy, fermented flavor profile that balances heat, sweetness, and umami. Using Chinese cabbage as the base, the dish incorporates daikon radish, spring onions, and celery for crunch, while fresh pear adds natural sweetness to mellow the spice. The key ingredients include ground red pepper, garlic, ginger, and a simple salt brine that draws out moisture to create the ideal fermentation environment. Kimchi is a staple side dish in Korean cuisine, perfect for accompanying rice meals, stews, or grilled meats. Its complex tangy taste improves with age, making it a rewarding project for home cooks. Serve it cold as a condiment or cook it into soups and pancakes for a deeper flavor. This vegan-friendly dish is preserved through natural fermentation, offering a probiotic-rich addition to your diet.
Ingredients
  • Chinese cabbage
  • Daikon
  • Green (spring) onions
  • Garlic cloves
  • fresh gingerroot (1")
  • Celery stalk
  • Hard, semi-ripe pear
  • Ground red pepper (cayenne)
  • Granulated sugar
  • Salt
Directions
  1. 1
    Remove the outer leaves from the cabbage heads and set them aside; do not discard.
  2. 2
    Quarter the cabbage heads and place them together with the reserved outer leaves in a large bowl.
  3. 3
    Sprinkle the salt evenly over the cabbage.
  4. 4
    Let the cabbage stand for 3 hours, turning it occasionally to ensure even salting.
  5. 5
    While the cabbage salts, peel the daikon and cut it into long, thin strips.
  6. 6
    Cut the spring onions into 1-inch strips, then shred them lengthwise into thin slivers.
  7. 7
    Mix the daikon and onion strips together in a separate bowl and let them sit while the cabbage prepares.
  8. 8
    Peel and mince the garlic and gingerroot.
  9. 9
    Cut the celery into 1-inch lengths and shred it lengthwise.
  10. 10
    Peel, core, and slice the pear into long strips.
  11. 11
    In a mixing bowl, combine the minced garlic, ginger, shredded celery, pear strips, ground red pepper, and granulated sugar.
  12. 12
    Add this mixture to the bowl containing the daikon and onion strips, and mix thoroughly to create the kimchi paste.
  13. 13
    Drain the brine from the salted cabbage, removing the outer leaves from the brine and setting them aside separately.
  14. 14
    Rinse one quarter of the cabbage head thoroughly under running water to remove excess salt.
  15. 15
    Pack the daikon and onion mixture generously between the leaves of the rinsed cabbage quarter.
  16. 16
    Place the stuffed cabbage quarter in the bottom of a clean crock or fermentation container.
  17. 17
    Repeat the rinsing, stuffing, and packing process with the remaining three quarters of the cabbage.
  18. 18
    Layer any remaining kimchi mixture over the top of the packed cabbage.
  19. 19
    Press down on the cabbage firmly to release air bubbles and help it submerge in its own juices.
  20. 20
    Place the reserved outer cabbage leaves on top of the packed cabbage to cover it completely.
  21. 21
    Cover the crock and place a small weight on top of the cover to keep the cabbage submerged.
  22. 22
    Let the kimchi ferment at room temperature for 3 days.

Nutrition Facts

Amount Per Serving
Calories 75.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 54.0mg3%
Total Carbohydrate 17.4g6%
Dietary Fiber 7.5g30%
Sugars 9.6g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/kim-chee-5/