No fish or oyster sauce, so it’s vegetarian. I bought a little less cabbage than I thought so there’s probably more “filler” vegetables than most Kimchi, but that’s fine with me.
Ingredients:
Cabbage and brining process :
* 1600 g Napa cabbage
* 60 g salt
* Cabbage is rinsed, chopped, and then brined overnight. The softened cabbage is then rinsed a few times until the excess salt is removed, allowed to drain until relatively dry, and then squeezed thoroughly to remove as much water as reasonably possible.
Veggies :
* 200 g carrots, chopped into matchsticks
* 200 g daikon, also chopped into matchsticks
* 150 g ginger, chopped and reserved for the paste
* 100 g garlic (I LOVE garlic), copped and reserved for the paste
* 200 g Chinese chives, chopped and reserved for final assembly
* 100 g green onions, chopped and reserved for final assembly.
Making the Paste :
* 3 cups of water
* Added the garlic and ginger and blended with an immersion blender
* 3 tablespoons of glutinous rice flour
* bring to a simmer for about 6 minutes until thickened
* Added 60 g of gochugaru (the korean red pepper)
* 1 tbsp of coconut amines
* 1 tbsp of regular soy sauce
I then allowed the paste to cool until just warm, and then combined with the cabbage, carrots, chives, daikon and green onions. Then, I transferred the mix into a repurposed peanut powered jar and topped off with water until the liquid level was at the top of the veggies. Had my first serving fresh with rice and a little toasted sesame oil.
curious_trashbat on
It is such a great food to make friends with.
I find that 2-3 days fermenting at room temp and then 2 weeks in the fridge see it at a perfect bubbly sourness 👌
verdantsf on
I was raised on this stuff! Looks great. If you haven’t already, I highly recommend cucumber kimchi. It’s my absolute favorite and doesn’t take as long to ferment.
[deleted] on
I’ve found some potstickers/dumplings with kimchi as the filler and they’re great! I think it was at Costco.
lessthanhero89 on
Love the stuff, but it gives me the worst indigestion
[deleted] on
How’s your fridge smell?
PixelTreason on
It’s spicy delicious but smells like death. People hate when I eat it near them, lol.
It tastes so good though!
Tardigradequeen on
Same! I just made two large tubs of it! It’s rare to find a food that’s so addictive and healthy, so when I do, I’m all in. Let’s start a kimchi cult! lol!
MrToon316 on
Yay gut health!
JustChiLingggg on
I think almost everyone loves kimchi, vegetarian or not! Yummy 😋😋
benneyben on
I have to refrain from buying it as often as I’d like because I eat too much. So good.
BavoM on
Made a kimchi impossible burger today.
Samjang on the bottom bun, mayo & Guac on the top bun.
Lettuce, Tomato, cheddar & kimchi. SO. GOOD.
Kimchi’s gonna take over the world one day, mark my words.
Far_Neighborhood2723 on
What does everyone eat kimchi with? I love it but would love more ways to use it
Zeddit_B on
When I tried to make kimchi, I didn’t really get any juices like this. Is that a common mistake or did I just do who knows what wrong?
Edit: Welp, we put it in the fridge right away. Reading through the comments that seems to be the issue.
Edit2: the recipe book we used said to store in the fridge right away… Back to the original question lol
False_Government_278 on
Try frying it
maaasc on
SAME
Lonely-Vacation6655 on
I can’t wait to try kimchi
chicahhh on
So many possibilities with kimchi!!
Try any of Maangchi’s recipes and you won’t be disappointed. My favorites:
I was afraid of kimchi for a long time, but when I finally tried it it was amazing!
houseoflava on
I love it it’s my favorite.
CaityFox on
Kimchi and cheese toastie. Life changing.
IndustryNext7456 on
Read the label. Shrimp and fish sauce added.
Fiercedeity13 on
A YouTube video I watched yesterday had a kimchi frittata in it that sounded really tasty
jodijo9434 on
I love kimchi but it has to be “just right.” I’ve purchased it and some were too spicy or too salty. I probably need to learn how to make it myself. Nasoya brand is pretty good, though. And there’s this kimchi noodle soup that’s really good. Haven’t seen it around here in a while, though.
26 Comments
No fish or oyster sauce, so it’s vegetarian. I bought a little less cabbage than I thought so there’s probably more “filler” vegetables than most Kimchi, but that’s fine with me.
Ingredients:
Cabbage and brining process :
* 1600 g Napa cabbage
* 60 g salt
* Cabbage is rinsed, chopped, and then brined overnight. The softened cabbage is then rinsed a few times until the excess salt is removed, allowed to drain until relatively dry, and then squeezed thoroughly to remove as much water as reasonably possible.
Veggies :
* 200 g carrots, chopped into matchsticks
* 200 g daikon, also chopped into matchsticks
* 150 g ginger, chopped and reserved for the paste
* 100 g garlic (I LOVE garlic), copped and reserved for the paste
* 200 g Chinese chives, chopped and reserved for final assembly
* 100 g green onions, chopped and reserved for final assembly.
Making the Paste :
* 3 cups of water
* Added the garlic and ginger and blended with an immersion blender
* 3 tablespoons of glutinous rice flour
* bring to a simmer for about 6 minutes until thickened
* Added 60 g of gochugaru (the korean red pepper)
* 1 tbsp of coconut amines
* 1 tbsp of regular soy sauce
I then allowed the paste to cool until just warm, and then combined with the cabbage, carrots, chives, daikon and green onions. Then, I transferred the mix into a repurposed peanut powered jar and topped off with water until the liquid level was at the top of the veggies. Had my first serving fresh with rice and a little toasted sesame oil.
It is such a great food to make friends with.
I find that 2-3 days fermenting at room temp and then 2 weeks in the fridge see it at a perfect bubbly sourness 👌
I was raised on this stuff! Looks great. If you haven’t already, I highly recommend cucumber kimchi. It’s my absolute favorite and doesn’t take as long to ferment.
I’ve found some potstickers/dumplings with kimchi as the filler and they’re great! I think it was at Costco.
Love the stuff, but it gives me the worst indigestion
How’s your fridge smell?
It’s spicy delicious but smells like death. People hate when I eat it near them, lol.
It tastes so good though!
Same! I just made two large tubs of it! It’s rare to find a food that’s so addictive and healthy, so when I do, I’m all in. Let’s start a kimchi cult! lol!
Yay gut health!
I think almost everyone loves kimchi, vegetarian or not! Yummy 😋😋
I have to refrain from buying it as often as I’d like because I eat too much. So good.
Made a kimchi impossible burger today.
Samjang on the bottom bun, mayo & Guac on the top bun.
Lettuce, Tomato, cheddar & kimchi. SO. GOOD.
Kimchi’s gonna take over the world one day, mark my words.
What does everyone eat kimchi with? I love it but would love more ways to use it
When I tried to make kimchi, I didn’t really get any juices like this. Is that a common mistake or did I just do who knows what wrong?
Edit: Welp, we put it in the fridge right away. Reading through the comments that seems to be the issue.
Edit2: the recipe book we used said to store in the fridge right away… Back to the original question lol
Try frying it
SAME
I can’t wait to try kimchi
So many possibilities with kimchi!!
Try any of Maangchi’s recipes and you won’t be disappointed. My favorites:
[Kimchi stew with tofu](https://www.maangchi.com/recipe/kimchi-jjigae) (omit pork and double the tofu)
[Kimchi pajeon](https://www.maangchi.com/recipe/kimchijeon) (savoury pancake, to die for)
I’m seriously tempted to try to make this.
I find no crazy here.
I was afraid of kimchi for a long time, but when I finally tried it it was amazing!
I love it it’s my favorite.
Kimchi and cheese toastie. Life changing.
Read the label. Shrimp and fish sauce added.
A YouTube video I watched yesterday had a kimchi frittata in it that sounded really tasty
I love kimchi but it has to be “just right.” I’ve purchased it and some were too spicy or too salty. I probably need to learn how to make it myself. Nasoya brand is pretty good, though. And there’s this kimchi noodle soup that’s really good. Haven’t seen it around here in a while, though.