Time 55m Yield 6 Number Of Ingredients 10 Steps:
Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain. Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Time P2DT20m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.
Time 38m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes. Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl. Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.
Time 10m Yield 32 serving(s) Number Of Ingredients 9 Steps:
Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick. Dissolve the salt in the water. Put the cabbage and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight. Drain the vegetables, reserving the water. Return the cabbage and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar. Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how pickled you like your kimchi to taste. Refrigerate after opening. It will keep for a couple of weeks, after which you’ll want to make fried rice, kimchi pancakes, or a hot pot with it.
Time 20m Yield Makes enough to fill a 1-litre jar, serves 8 as a side Number Of Ingredients 10 Steps:
Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl. Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it’s left.
Time 40m Yield 2 to 2 1/2 cups Number Of Ingredients 9 Steps:
On a large cutting board, position your chef’s knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside. After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated. Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
More about “kimchi salad aka quick kimchi recipes”
Time 40m Yield 2 to 2 1/2 cups Number Of Ingredients 9 Steps:
In a medium bowl, toss the fennel with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside. After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the fennel dry, then add the fennel to the dressing and toss until well coated. Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 2 to 3 days.
