Sunday, 27 November 2016

How To Make Easy Kimchi.

An oriental version of sauerkraut!
- Fermented food: everything you need to know for your health - Telegraph
Kimchi is pretty easy to make, although everyone has their own take on it.’s “a flavour bomb”.
It’s certainly pungent, vibrant and an acquired taste.
“Kimchi is packed full of antioxidants and has 1000 times more lactobacillus than yogurt so it’s amazing for your gut and digestion.”
The live bacteria or probiotics contained in fermented foods are certainly great for our digestive tracts – they restore the proper balance of bacteria in gut (diminished from years of gobbling antibiotic drugs and chlorine-laced tap water); are rich in enzymes, vitamins and nutrients; and because they’re already breaking down, ferments are easier to digest and help the digestive system run much more smoothly.
In that respect, eating fermented foods is a bit like having an oil change for your stomach.
Their Russian dish beet kvass with beetroot slices with salt is said to purify the blood and improve liver function; their sauerkraut is pitched as "perfect for brain health and a combatant of depression and anxiety";

- How To Make Easy Kimchi - Recipe | The Kitchn:
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor.
Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood.
Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

- Kimchi | Vegetable Recipes | Jamie Oliver
Tips: Gochugaru is Korean red pepper powder.

Inside the Spice Cabinet: Gochugaru — Spice Intelligence | The Kitchn
Daikon is a white radish, also called mooli, and can be found at Asian grocers.

- Kimchi Recipe - NYT Cooking
with soy sauce and fish sauce.
"You don’t need stoneware crocks or special jars to make kimchi.
You do need a large bowl and multiple containers.
When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving,
“Tart and Sweet” by Kelly Geary and Jessie Knadler.
The carrots are not strictly traditional, but I particularly like their crunch.
Some people like their kimchi “new,” and some let it get really funky.
Refrigerated and covered, it lasts indefinitely.
I eat it many ways: finely chopped with steamed rice, fried eggs and Japanese sesame salt; stirred into chicken noodle soup; on steak, mixed with fresh watercress.
In Korean food, it’s ketchup, mustard and relish, all in one."

- Homemade Vegan Kimchi Recipe | Serious Eats by J. Kenji López-Alt.
Note: This kimchi will get more and more sour as it ages.
It can be eaten immediately, but is optimal at around 3 weeks.
For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2 tablespoons jarred brined tiny shrimp.
It's normal for the kimchi to produce lots of gas as it's fermenting.
Your jar's lids may pop open when you open them and bubbles may appear in the liquid.
Do not be alarmed.

- Kimchi Recipe - David Lebovitz

- How to make kimchi in 5 easy steps | MNN - Mother Nature Network sauce, adds a savory dimension to kimchi.

- Easy Vegan Kimchi | Minimalist Baker Recipes
I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to.
- just went with standard red pepper flakes.

- Recipe with Kimchi:20 Ways To Get Your Kimchi Fix | The Huffington Post

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