Kimchi

Name: Kimchi
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 12
Cuisine: Korean, Asian
Ingredients: 59 milliliters asian fish sauce; 8 cloves garlic, peeled; 1 bunch green onion, cut into 1-inch sections; 1 bunch bitter greens (mustard, dandelion etc); 59 milliliters authentic korean chili pepper powder; 237 milliliters kosher salt; 1 teaspoon sugar

You can never have too many side dish recipes, so give Kimchi a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 8 calories, 1g of protein, and 0g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes about 6 hours. Head to the store and pick up kosher salt, garlic, sugar, and a few other things to make it today.

Instructions

Dissolve in a bowl 1-cup salt in enough water to cover cabbage quarters.

Ingredients you will need

Cabbage

Water

Salt

Equipment you will use

Bowl

Add cabbage to bowl and set aside 3-4 hours.

Ingredients you will need

Cabbage

Equipment you will use

Bowl

Combine garlic, ginger, and fish sauce in a blender or mini food processor and puree

Ingredients you will need

Fish Sauce

Garlic

Ginger

Equipment you will use

Food Processor

Blender

In a large bowl combine radish, green onion, greens, garlic puree, chili powder, the remaining tbsp salt, and sugar. Toss gently and set aside until cabbage is ready.

Ingredients you will need

Chili Powder

Garlic Paste

Green Onions

Cabbage

Greens

Radish

Sugar

Salt

Equipment you will use

Bowl

Remove cabbage from water and shake or squeeze out excess water. Stuff the radish mixture between each cabbage leaf. Work form the large outside leaves in. When all the cabbage is stuffed place then into a bowl and press them down firmly.

Ingredients you will need

Cabbage

Radish

Shake

Water

Equipment you will use

Bowl

Let in marinate in the refrigerator 2-3 days the chop into 2-inch chunks and mix well. The kimchi is ready to eat but will improve with some fermentation. After 3 weeks the remaining kimchi should not be eaten raw, but used as an ingredient in hot pots, dumplings, or fried rice.

Ingredients you will need

Kimchi

Rice

Equipment

Bowl

Food Processor

Blender

Ingredients

Servings:

59milliliters

asian fish sauce 8cloves

garlic, peeled 1bunch

green onion, cut into 1-inch sections 1bunch

bitter greens (mustard, dandelion etc)59milliliters

authentic korean chili pepper powder 237milliliters

kosher salt 1teaspoon

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, 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. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.