Kimchi Or Kimchee Recette

Unlock the secret to authentic Korean Kimchi! This recipe, perfected with Korean women across South Korea, includes a crucial ingredient often missed: pul (rice water). Learn the traditional, adaptable method – no exact measurements needed, just trust your taste buds! Experience the diverse flavors of homemade kimchi, a vibrant side dish that elevates any meal. This isn't your average kimchi recipe; it's a culinary journey.

Préparation 60 min

Cuisson 165 min

Calories 114.6 kcal

Protéines 8g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Kimchi Or Kimchee

2 lbs Napa cabbage (cut into bite-sized pieces)
Korean Radishes
Salt
Rice Flour
1 cup water (for rice water)
Red Pepper Flakes
1 tablespoon fish sauce
Shrimp Sauce
1/2 cup green onions (sliced)
4 cloves garlic (minced)
1 tablespoon sugar

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Comment préparer Kimchi Or Kimchee

Prepare the rice water: Rinse 1/2 cup of short-grain rice until the water runs clear. Combine the rice with 1 cup of water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Strain the rice water through a fine-mesh sieve, reserving the liquid. Let cool.
Combine the vegetables: In a large bowl, combine 2 lbs Napa cabbage (cut into bite-sized pieces), 1 large carrot (julienned), 1/2 cup green onions (sliced), 4 cloves garlic (minced), 2 tablespoons ginger (minced), 2-4 Thai chilies (minced - adjust to your spice preference).
Prepare the seasoning paste: In a separate bowl, mix together 1/4 cup gochugaru (Korean chili flakes), 2 tablespoons gochujang (Korean chili paste), 1 tablespoon fish sauce, 1 tablespoon salted shrimp (optional), 1 tablespoon sugar, and 1 tablespoon rice water (from earlier).
Mix everything together: Add the seasoning paste to the vegetables and gently massage everything together for about 5-7 minutes, ensuring the vegetables are evenly coated.
Add rice water and salt: Pour in the remaining cooled rice water and add 2 tablespoons of sea salt to the mixture. Gently combine.
Fermentation: Pack the kimchi tightly into a clean glass jar, leaving about an inch of space at the top. Press down to submerge the kimchi in the liquid.
Ferment at room temperature for 2-3 days, or until desired level of sourness is reached (taste test!).
Refrigerate: Once fermentation is complete, transfer the kimchi to the refrigerator to slow down the fermentation process. Enjoy!
Note: The fermentation time depends on room temperature and your preference for sourness. Taste frequently.

Nutrition Information (Approximate per serving)

Sodium

302 g

Sugar

18g

Fat

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Kimchi Or Kimchee ?

Kimchi Or Kimchee prend environ 225 minutes du début à la fin — environ 60 minutes de préparation et 165 minutes de cuisson.

Combien de calories contient Kimchi Or Kimchee ?

Kimchi Or Kimchee contient environ 114.6 calories par portion, avec environ 8 g de protéines, 6 g de glucides et 8 g de lipides.

De quels ingrédients ai-je besoin pour Kimchi Or Kimchee ?

Les principaux ingrédients de Kimchi Or Kimchee sont Napa Cabbage, Korean Radishes, Salt, Rice Flour, Water, Red Pepper Flakes. Consultez la liste complète avec les quantités ci-dessus.