cabbage kimchi

The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all. But then you bite in. There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise. That the ingredients are not expensive and the technique not daunting only makes it more appealing.

The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce (or any other hot sauce). Combined with the kimchi, there’s just enough heat to make your tongue tingle but not burn. For that you can add more sriracha on the side if you like. Or serve it with more kimchi. It makes a hearty breakfast, an unusual lunch or a light dinner. And a simple one, too.

Kimchi Omelet With Sriracha Syrup

rice vinegar

sugar

sriracha hot sauce, more to taste

vegetable oil

kimchi,

eggs,

Salt,

Black pepper, as needed

Toasted black sesame seeds,

Cilantro leaves,

To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside while you make the omelet.

In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.

Begin three days ahead.&nbsp;Special Equipment Needed:1/2 gallon glass jar (or larger)Gochugaru (Korean red pepper flakes)fish sauce (available in the Asian foods aisle)anchovy paste (available in most grocery stores)

Napa Cabbage Kimchi (Baechu-Kimchi)

napa cabbage (about 4 pounds)

salt

sesame oil

fish sauce

anchovy paste

gochugaru (Korean red pepper

water

green onions, sliced 1/2" thick on the diagonal

garlic,

daikon radish, grated (optional)

Cut the cabbage into bite-sized pieces- about 2" wide.&nbsp;Put the cabbage leaves into a large mixing bowl and cover the cabbage in the salt. Make sure all of the leaves are coated in salt.&nbsp;

Allow the salt to sit on the cabbage for 1-2 hours.&nbsp;Once the brining time is up, rinse thoroughly under cold, running water.&nbsp;

Strain the leaves well, then and squeeze them as dry as possible. Lay the leaves onto a clean kitchen towel, then pat the leaves as dry as you can with another towel, or with a couple of paper towels.

Combine the sugar, sesame oil, fish sauce, anchovy paste, gochugaru, and 1 tablespoon&nbsp;of the hot water in a large bowl (the same bowl you used for salting the cabbage is great). Make a thick paste, the consistency of tomato paste. Add more water if needed.&nbsp;

Add the green onions, garlic, ginger, radish to the paste.&nbsp;

Use your hands to add the cabbage to the paste in the bowl&nbsp;and massage the pepper paste into the leaves thoroughly. You want the leaves to be fully covered.&nbsp;

Pack the cabbage into a glass jar, or into a traditional ceramic onggi.&nbsp;

Cover the jar and allow the kimchi to sit at room temperature for 1-3 days. Keep an eye on the kimchi as you may need to "burp" the jar once a day to release the pressure that has built up during the fermentation process. If the lid has started to bulge, twist the lid open to vent it a little, then recover.&nbsp;

After 24 hours, the kimchi may be transferred to the refrigerator to slow down the fermentation process considerably. If prefer to have a tangy, really fermented kimchi, leave it at room temperature for the full 3 days.&nbsp;If you're a kimchi novice, I recommend the 1 day ferment.

After you've transferred the kimchi to the refrigerator, it's best if it's consumed within 2 weeks.&nbsp;

This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.

Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi

mushrooms mushrooms

scallions, sliced, chives

kombu

carrot,

mushroom stems,

Soy sauce

Salt and sugar

soba noodles (1 package imported)

dark sesame oil

cabbage

tofu,

scallions,

European cucumber (about 6 ounces), cut into fine 4-inch long julienne

Asian pear

seasoned rice vinegar

Korean chili powder

cilantro

Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.

Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.

Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.

Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.

This easy kimchi recipe is a beginner’s recipe that requires a few simple ingredients but yields full flavored authentic Korean cabbage kimchi.

Easy Kimchi Recipe for Beginners

lb napa cabbage (about 1 head)

Korean coarse sea salt

onion

red chili (optional) (sliced)

garlic

ginger

apple

Korean chili flakes (gochugaru)

tbsp sugar

anchovy sauce

tbsp Korean salted shrimp

tbsp cooked white rice

sea kelp stock (or water (See note))

Cut a 3-inch slit through the white stem part of cabbage. Open up the cabbage from the white stem part using your hand. It should open up easily. Cut additional slits on each cabbage half on the stem and open up again. By doing so, you are quartering the cabbage the Korean traditional way. Rinse the cabbage quarters once to wet them.

Dice cabbage quarters into large chunks. For the large outer leaves, slice them in half lengthwise first, then dice into chunks.

In a large bowl, put in a small layer of cabbage chunks and sprinkle about 2-3 tablespoons of coarse sea salt over the cabbage. Repeat the process several times, creating layers of cabbage chunks and salt.

Let the cabbage soak for 2 hours, turning them upside down a couple of times during the soaking. When you bend the white stem part of cabbage, if it bends with a gentle pressure, the brine step is completed. Rinse the cabbage 3 times in water. Drain the cabbage in a colander, pressing down gently to remove excess water.

To salt brine the cabbage

Combine onion, garlic, ginger, salted shrimps, fish sauce, cooked rice (or other choice of starch), and fruit in a blender. Pour in sea kelp stock (or water) to allow the blade to mix the ingredients. (If using fruit nectar, you don&#39;t need to add stock.) Process everything until smooth.

Pour the puree in a large mixing bowl. Add Korean chili flakes, and mix well. Taste and adjust the seasoning for your liking. Let the paste rest for 5 minutes, so the chili flakes will get re-hydrated.

To make kimchi seasoning paste

Put the drained cabbage in a large mixing bowl. Add leek (or green onion), and fresh chili (if using). The add your kimchi seasoning paste to the cabbage.

Mix well to coat the cabbage with the seasoning paste. (Wear kitchen rubber gloves to protect your hands from getting stained or smelly.)

To assemble kimchi

Put kimchi in an airtight glass food storage jar(s).  Let it sit in a room temperature for 1 day (or as long as 2 days, depending on the temperature). When you see a gas foaming and air bobbles appear, transfer your kimchi to the refrigerator and store it for 4-5 days before you serve. It will last in the fridge for up to 2 months.

To ferment and store kimchi

Spicy and full-bodied this Vegan Kimchi recipe is simple, vegan and delicious.

Vegan Kimchi

Wombok (Napa) cabbage (outer leaves removed (and set

onions

½ tbsp glutinous rice flour ((optional))

water ((optional))

soybean paste

vegan fish sauce

Korean chilli powder (gochugaru)

Remove the outer leaves of the cabbage and set aside. Chop the remaining cabbage in to 1-inch pieces.

Transfer the cabbage to a large bowl or container (large enough to hold the cabbage) and add enough water to just cover. I find 10 cups is usually enough. Add 1 cup (10 per cent) of fine salt and stir the mixture well with your hands until the water is salty and the leaves are covered. Add the spring onions to the mixture. Set aside, covered, for 3 to 4 hours or until the cabbage is tender.

Meanwhile make the kimchi paste. Combine the glutinous rice flour and the ⅓ of a cup of water in a saucepan and heat it over low to medium heat, stirring constantly. Heat until the mixture thickens to a smooth paste. It will look like thick glue. Remove from the heat to cool.

Add the rice flour paste and the remaining kimchi paste ingredients to a processor and blend to a smooth paste. Set aside.

After the cabbage has been salted and is tender, drain it. Taste a cabbage leaf and if it is too salty give the cabbage a super quick rinse (don&#039;t wash away all the salt!) and drain well.

Put on a pair of disposable kitchen gloves.

Transfer the cabbage and spring onions back to the bowl and add the kimchi paste. Massage the paste in to the vegetables really well making sure they are all well coated.

Still wearing gloves transfer the kimchi in to clean jars making sure to fill in any gaps or air bubbles. Press down as you go. Leave a 1-inch headspace between the kimchi and the jar&#039;s opening. Fold one of the outer cabbage leaves we set aside earlier over the top of the kimchi to hold it down and seal with a lid.

Place the sealed jars on your kitchen counter away from direct light for 3 to 5 days to ferment. If the weather is hot only ferment for 1 to 2 days. Store in the refrigerator for 4 to 6 months. You can ferment your kimchi in the fridge rather than on the counter. Simply pop the prepared jars in the fridge to ferment for 2 to 3 weeks.

Is your kimchi getting sour? Turn it into a satisfying kimchi fried rice with crisp bacon pieces. A hint of gochujang and the sour kimchi juice make this Korean classic even more delicious.

Bacon Kimchi Fried Rice (Kimchi Bokkeumbap)

sour cabbage kimchi (chopped)

onion (chopped)

4-6 bacon strips (chopped)

kimchi juice

rice

Korean chili paste (gochujang)

tsp sesame oil

sesame seeds

salt and pepper (to taste)

seaweed

eggs (fried to sunny side up)

In a heavy skillet, cook bacon pieces until crisp. Transfer the bacon to a platter, and set aside.

Using a paper towel, wipe off the bacon grease remained in the skillet but leave 1 tablespoonful.

Saute onion in the reserved bacon grease until soft and tender over medium heat.

Add the kimchi and continue to saute until kimchi is soft, about 5 minutes over medium-low heat, then add Korean chili paste and kimchi juice to the skillet and mix well to incorporate with kimchi and onion.

Add the rice to the mixture and toss well. Try to separate the rice grains by using the vertical edge of spatula so that you don't smash the rice much.

Add sesame oil and sesame seeds, and toss well. Season with salt and pepper as you wish.

Raise the heat to medium heat and let the fried rice to sear for 2-3 minutes. This will help the rice on the bottom of skillet to be crisp. Adjust the heat, if needed, so that you don't burn it too much. Check the bottom of the fried rice to see it created desired crispness on the rice.

Remove the skillet from the heat and sprinkle with the reserved bacon pieces and crumbled roasted seaweed. To serve, add sunny side up fried eggs on top. Enjoy while hot!

Brussels Sprouts with Kimchi

brussels sprouts

bacon,

cabbage kimchi,

butter

Salt and black pepper

Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.

Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.

Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It&#039;s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...

Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치)

buchu (Asian chives, aka garlic chives), chopped (optional)

green onions, sliced diagonally

carrot matchsticks (about ¼ cup)

vegetable stock

onion,

gochu-garu (Korean hot pepper flakes)

Korean radish,

Prepare the cabbage

Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1½ inch bite size pieces. Transfer to a large bo

Salt the cabbage

Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.

Prepare porridge for kimchi paste

Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.

Make kimchi paste

Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside.

Wash the salted cabbage

Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well.

Mix it all together and make kimchi

Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it's well packed and no air can get inside, then put the lid on the container.

Serve

You can serve the kimchi right away, sprinkled with sesame seeds.

Ferment the kimchi

It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage.

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It&#039;s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make vegetarian kimchi in comments I always suggested to use soy sauce but I wasn&#039;t totally satisfied with my own answer because soy sauce alone couldn&#039;t replace the deep savoriness of fish sauce or salty fermented shrimp that I use in my kimchi. So I developed this recipe for my cookbook, the secret is in the vegetarian stock I created. It works perfectly. It gives the kimchi a delicious savoriness. Even if you are not a vegetarian you should try this for a change, you will be surprised how delicious it is. Even though I&#039;m not a vegetarian, I love to make vegetarian kimchi because I never miss much of the taste from my traditional kimchi made with fish sauce and fermented shrimp. It&#039;s also a small portion of kimchi! You need only 1 head of napa cabbage (3 pounds), and then you can modify this recipe to adapt to how much you want to make. Enjoy the recipe! Let me know how your kimchi turns out! Ingredients. Makes about 4 pounds 3 pounds napa cabbage 9 tablespoons kosher salt 2 tablespoons chapssalgaru (glutinous rice flour, aka sweet rice flour) 1⅓ cup vegetable stock 1 tablespoon plus 1 teaspoon sugar. 9 garlic cloves. 1 teaspoon peeled ginger 1 medium onion, cut into chunks. 1 cup gochu-garu (Korean hot pepper flakes) 6 ounces Korean radish, cut into matchsticks (about 1 cup), or daikon 3 ounces buchu (Asian chives, aka garlic chives), chopped (optional) 6 green onions, sliced diagonally. 2 ounces carrot matchsticks (about &frac14; cup) Directions. Salt the cabbage: Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1&frac12; inch bite size pieces. Transfer to a large bowl. Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly. Make the kimchi paste: Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly. Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside. Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. Mix it all together and make kimchi: Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it&#039;s well packed and no air can get inside, then put the lid on the container. Ferment the kimchi: You can serve the kimchi right away, sprinkled with sesame seeds. Or you can let the kimchi ferment. It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage. Whenever you take some kimchi out of the container, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air.

Top 8 cabbage kimchi recipes from across the web

The most viewed cabbage kimchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kimchi Omelet With Sriracha Syrup

Napa Cabbage Kimchi (Baechu-Kimchi)

Korean Chilled Buckwheat Noodles Wi...

Easy Kimchi Recipe for Beginners

Vegan Kimchi

Bacon Kimchi Fried Rice (Kimchi Bok...

Brussels Sprouts with Kimchi

Vegetarian and vegan kimchi (Chaesi...

Top 8 cabbage kimchi recipes from across the web

The most viewed cabbage kimchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi Omelet With Sriracha Syrup

Napa Cabbage Kimchi (Baechu-Kimchi)

Korean Chilled Buckwheat Noodles Wi...

Easy Kimchi Recipe for Beginners

Vegan Kimchi

Bacon Kimchi Fried Rice (Kimchi Bok...

Brussels Sprouts with Kimchi

Vegetarian and vegan kimchi (Chaesi...

The most viewed cabbage kimchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine