Kimchi
Dish
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Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. Kimchi... Wikipedia
Ingredients generally used: Chili
Main ingredients: Various vegetables including napa cabbage and Korean radish
Origin: Korea
Place of origin: Korea
Associated cuisine: Korean cuisine
Course: Banchan
Serving temperature: Cold or at room temperature
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Rating
(164) · 45 min
Ingredients · 1. medium head napa cabbage (about 2 pounds) · 1/4 cup. iodine-free sea salt or kosher salt (see Recipe Notes) · Water, preferably distilled or ...
Traditional napa cabbage kimchi (Tongbaechu-kimchi - Maangchi
www.maangchi.com › recipe › tongbaec...
Rating
(1,866) · 2 hr 50 min
My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.
Mar 19, 2024 · Kimchi, a Korean staple, are fermented vegetables with a sweet, sour, and spicy taste. Learn all about the dish and ingredient, ...
Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.
Duration: 12:17
Posted: Jan 21, 2024
Posted: Jan 21, 2024
Rating
(26) · 8 hr 30 min
Jun 12, 2023 · Main Ingredients · 4kg (8.8 pounds) napa cabbage (Chinese cabbage), remove thick outer cabbage leaves · 16 cups (3840 ml) water · 1.5 cups (285g ...
Rating
(626)
Jan 23, 2010 · Ingredients · 10 pounds baechu (napa cabbage) · 1 cup kosher salt · ½ cup sweet rice flour · ¼ cup sugar · water · 1 cup of crushed garlic · 1 ...
Jun 13, 2023 · In a big bowl, combine the onion paste with the sugar flour slurry. Add as much or as little gochugaru as you like, I typically use about a cup ...
Aug 12, 2023 · 1 large napa cabbage, cored and quartered · 1/2 cup sea salt · 1 cup water · 1/2 cup Korean chili flakes · 1/4 cup fish sauce · 1/4 cup sugar ...
Rating
(31) · 20 min
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.