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Vegetable Kimchi

Vegetable Kimchi

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Use your alt kimchi in rice bowls or chop it up and spoon over steak.


  • 2 pounds crunchy vegetable of choice (such as daikon, radishes, kohlrabi, cucumbers, carrots, or green beans), cut into ¾-inch pieces
  • 3 tablespoons kosher salt
  • 10 scallions, cut on a diagonal into 1-inch pieces
  • ⅓ cup gochugaru (coarse Korean red pepper powder), or 4½ teaspoons crushed red pepper flakes, ground in a spice mill
  • 3 tablespoons finely chopped garlic
  • 3 teaspoons finely chopped peeled ginger

Recipe Preparation

  • Toss vegetables, salt, and sugar in a large bowl. Let sit at room temperature at least 1 hour and up to 3 hours to allow juices to release.

  • Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated. Divide kimchi between jars, making sure to distribute liquid evenly and leaving 1" headspace. Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.

  • Do Ahead: Kimchi can be made 2 months ahead. Cover and chill. Open occasionally to release accumulated gas.

Recipe by Sohui Kim, Insa, Brooklyn,

Nutritional Content

Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 420Reviews Section

Vegetable and fruit water kimchi

Today’s recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It’s fruits and vegetables fermented in a spicy rose-colored brine: savory, refreshing, tangy, cold and delicious with a little bit of heat.

Koreans serve this kimchi as a side dish to rice, but also rice cake, porridge, and steamed sweet potatoes. It’s a good substitute for soup or stew. You can make it anytime year round but peak season for radish and cabbage is fall, so that’s the best time to make it.

Unlike traditional Korean napa cabbage kimchi, nabak-kimchi will go soggy over time because it contains fruit and cucumber. It’s better to eat it quickly once it’s fermented, in a week or two. You can also eat it before it’s fermented: it won’t be sour and tangy at all, but it will be crisp and refreshing.


  • 3 pounds napa cabbage
  • 1 pound Korean radish, cleaned and peeled
  • 1 English cucumber, washed and cut crosswise into ¼ inch thick pieces
  • ½ cup worth sliced onion
  • 5 green onions, cut crosswise into 1½ inch length
  • 2 green chili peppers, stemmed and sliced
  • 1 red chili pepper, stemmed and sliced
  • 1 apple (Royal gala, honeycrisp, or any sweet apple), washed, cored, and cut into 1 x 1 x ¼ inch slices
  • 1 large Korean pear (about 2 cups), peeled, cored, and cut into 1 x 1 x ¼ inch slices
  • 3 red radishes (optional), sliced thinly
  • 3 garlic cloves, sliced thinly
  • 1 tablespoon worth peeled ginger, sliced thinly
  • 10 cups cold water
  • 2 tablespoons Korean hot pepper flakes


Prepare the napa cabbage and radish:

  1. Cut the cabbage lengthwise into quarters and then trim the stem ends.
  2. Cut each quarter crosswise into 1½ inch slices so that each piece of cabbage is roughly 1½ inch square. Put them into a large bowl or basin.
  3. Add 3 cups of water and 3 tablespoons of salt to the basin and gently mix it all together with your hands. Let stand for 30 minutes, then gently toss the cabbage and let stand for another 30 minutes.
  4. Cut the radish into bite size pieces thinly. Put them into a bowl and mix with 1 teaspoon kosher salt. Let stand for 1 hour.
  5. Rinse and drain the cabbage in cold water a couple of times, changing water to remove dirt and excess salt. Drain and transfer to a large basin.

Make kimchi:

  1. Add the radish (with its kosher salty brine), to the basin with the cabbage.
  2. Add the cucumber, onion, green onion, green chili pepper, red chili pepper, apple, pear, garlic, and ginger, and mix everything together with your hands.
  3. Combine 10 cups water and ¼ cup kosher salt in another large bowl and stir well to dissolve the salt.
  4. Tie the hot pepper flakes up in a piece of cheesecloth. Immerse the cheesecloth pouch in the water and squeeze the pouch several times, until the water turns pink. Remove and discard the pouch.
  5. Pour the pink brine over the vegetables and fruits in the basin. Stir well with a wooden spoon. Transfer to a airtight container or glass jars. Press it down gently.
  1. You can serve immediately with rice, or cover and let stand at room temperature until it ferments and gets a little bit sour, usually between 1 to 2 days. Serve in individual bowls, or in one shareable bowl on the table.
  2. Once the kimchi is fermented, put it in the fridge and eat it over the next two weeks. Freshly made
    After fermenting a few days

Korean coarse sea salt (cheonilyeom, 천일염) is the best to salt the vegetables to make kimchi. It&rsquos natural salt with a coarse texture that&rsquos minimally processed. Commonly referred to as gulgeun-sogeum (굵은소금), meaning coarse or thick salt, this salt tastes good without bitterness, so it helps develop flavors in fermented foods.

When we first came to America, Korean sea salt wasn&rsquot available, so we used American table salt to salt cabbages. Be sure to use less (about 1/4 less than the amount called for in the recipe) if using fine salt.

Basic kimchi stew (kimchi jjigae)

After your batch of kimchi has been sitting in the refrigerator for months and has started to taste sour, it has reached its prime stage – it’s now perfect to use in kimchi stew.



Skill level


  • 1 tbsp vegetable oil
  • 300 g (10½ oz/2 cups) Cabbage kimchi (recipe here) roughly chopped
  • 2 garlic cloves, finely chopped
  • 60 ml (2 fl oz/¼ cup) kimchi juice (see Note)
  • 2 tbsp Korean chilli flakes (gochugaru)
  • 1 tbsp fish sauce
  • 150 g (5½ oz) firm tofu, cut into 2-cm (¾-in) cubes

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the oil in a Korean stone bowl pot (dolsot) or claypot over medium–high heat. Add the kimchi and garlic and fry for 2–3 minutes, until softened. Add the kimchi juice, chilli flakes and fish sauce, then pour in 1 litre (34 fl oz/4 cups) water. Stir, and bring to the boil.
  2. Add the tofu, cover with a lid, and reduce the heat to medium–low. Simmer for 10 minutes, then taste and adjust the seasoning if necessary. Serve the stew still bubbling away in the pot, with steamed rice on the side.

• This is a great way to use the juice (liquid) from your homemade kimchi.

Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99

Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It’s extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don’t have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein. &mdashMelissa Clark

What You Need to Make Kimchi

The only special equipment you need that you might not already have is a large, airtight jar for storing and fermenting your kimchi.

3 Easy Fermenter Wide Mouth Lids and Pump, $25.99 from Amazon

These lids are specially designed for making fermented foods that won't mold or require burping, and they'll fit any standard wide-mouth jar (but note that those are not included).

Gloves are also good for digging in and making sure every bit of vegetable is covered in the seasoning.

What Exactly Is Kimchi

Now you may have heard of kimchi when going out to KBBQ with some co-workers or friends. Some of these feature cucumbers or radish as the main ingredient.

There are hundreds of different varieties available which include a range of vegetables such as cabbage onion radish and carrot and various different spices.

What exactly is kimchi. Kim Chee is one of the many traditional fermented or cultured foods from time immemorial and it has hundreds of. Kimchi is a traditional Korean side dish that most people eat on a daily basis. Kimchi is a fermented side dish which is usually made of napa cabbages garlic gingers scallions daikon radishes and a variety of seasonings.

But what exactly is kimchi. Kimchi is a traditional Korean side dish thats a staple on every Korean restaurant menu and its a popular low-carb snack for vegans. It has a well-rounded tempered heat from fresh ginger garlic and gochugaru set off by.

It is a quintessential banchan read. Kimichi is a traditional Korean dish that is made from fermented vegetables. So what exactly is kimchi.

What exactly is kimchi. Napa Cabbage Kimchi is a traditional fermented side dish native to Korea. The mix is pickled and fermented which was originally a way to preserve the vegetables for the winter months.

There are literally hundreds of different kinds of kimchi but the most popular is made with a Napa cabbage. This quick and easy recipe results in authentic raw probiotic Kim Chee. There are over 180 varieties of kimchi and probably the most popular of all and the one were most familiar with is the baechu-kimchi 배추김치.

What exactly is kimchi. Kimchi or kim chee is one of the most popular Korean foods. Cabbage is the most common vegetable used to make kimchi although carrots radish cucumber and.

This unique and tasty mix is pickled and salted which allows for the fermentation process to occur. Kimchi is a quintessential Korean dish made with a multitude of healthy ingredients including vegetables ginger garlic chili peppers fish and salt. As a Korean-American Ive been eating kimchi mothers homemade kimchi all my existing life.

The dish consists of a delicious mix of fermented and salted vegetables mainly Korean radish and Napa cabbage. It is made with a variety of vegetables and seasonings most notably napa cabbage and Korean red pepper powder known natively as gochugaru. It is now popular around the world and the most popular variety is a fermented combination of cabbage vegetables and spices.

Kimchi is a traditional Korean dish whose components can vary but usually include some combination of vegetables garlic ginger chili peppers salt and fish sauce. Side dish in Korean cuisine made with salted seasoned and fermented napa cabbage. Eating kimchi as a banchan 반찬 side-dish within a main dish or in a stew 김치찌개.

Kimchi is rich in vitamin A thiamine B1 riboflavin B2 calcium iron and contains lactic acid bacteria. The vegetables are salted blended with spices usually red and black pepper cinnamon garlic ginger onion and mustard and seasonings and then left to ferment. Kimchi is a salted seasoned and fermented cabbage.

Kimchi is a true expression of the complexity of umami that elusive savory fifth taste. Kimchi or Kimchee refers to Korean fermented vegetable pickles that are often made by first brining the vegetable for few hours then mixing with seasonings that contain aromatics like garlic green onions and spicy red chili powder then letting it ferment for couple days before it is enjoyed. Homemade kimchee is perfect for vegetarians vegans raw foodists or just people whod like to get some digestive probiotics into their diet from cultured foods.

Kimchi is typically a side dish.

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Easy Vegan Kimchi



  • 1 head napa or savoy cabbage (outermost leaves removed // well rinsed)
  • 1 Tbsp sea salt (plus more as needed)

VEGAN FISH SAUCE (from Vegan Miam)

  • 2 Tbsp tamari (or soy sauce if not gluten-free)
  • 2 Tbsp coconut sugar (plus more to taste)
  • 1/4 cup pineapple juice (from a can)
  • 1/4 cup warm water



  • 2 whole carrots (finely chopped or grated into matchsticks)
  • 6 green onions (roughly chopped)



Nutrition (1 of 15 servings)

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

What You Need to Make Kimchi

The only special equipment you need that you might not already have is a large, airtight jar for storing and fermenting your kimchi.

3 Easy Fermenter Wide Mouth Lids and Pump, $25.99 from Amazon

These lids are specially designed for making fermented foods that won't mold or require burping, and they'll fit any standard wide-mouth jar (but note that those are not included).

Gloves are also good for digging in and making sure every bit of vegetable is covered in the seasoning.

Vegetable & Kimchi Noodle Bowl

This recipe comes to us from Ashley at Local Haven it’s loaded with vegetables and booming with flavor.

The kimchi and the juices from the kimchi help build the base of this soup, deepening the flavor of the broth. Here I added in some shredded chicken, a good variety of vegetables and some noodles. And then it was topped with more vegetables, from thinly sliced radishes, to scallions and a big handful of Earthbound Farm Baby Kale. A little soy sauce was added and then a poached egg. This soup was quick to make and the family devoured it, that’s a win in my book.

In a large dutch oven, place 2 chicken breast and cover with 1” of water. Add a pinch of salt and bring to a boil over medium-high. Once it is at a boil reduce heat to medium-low and let simmer for 15 minutes until cooked through, occasionally scrapping the foam off the top. Once ready, set aside on cutting board and let fully cool. Once you can touch it, take two forks and shred. Set aside.

Cook the rice noodles per packages directions. Once cooked, drain and set aside.

Using the dutch oven, heat 1 tablespoons of oil over medium-high. Add the asparagus and broccolette, and let brown slightly on all sides. Remove from the pan and set aside. Add in 2 more tablespoons of oil. Place the halved brussels sprouts and pear onions cut side down into pan. Heat for a few minutes until they are nicely browned. Stir in the ginger and garlic. Add the stock leave it reach a boil and then reduce slightly. Once the brussels sprouts are tender, add the shredded chicken, the kimchi, the kimchi juice, and the cooked asparagus and broccolette and let simmer over medium-low heat.

In a skillet, fill with 2 inches of water, add 1 tablespoon of vinegar and a pinch of salt. Bring to a high simmer. Take the end of a wooden spoon and stir rapidly in the water to create a whirlpool effect. Place eggs into individual ramekins. Once the water is whirling, slowly add in the eggs, cover the pan, turn off the heat and cook for 5 minutes. Remove eggs with slotted spoon and place on a paper towel.

Add noodles to the individual bowls, serve 1-2 ladle scoops of the kimchi vegetable soup over the noodles. Top each bowl with baby kale, thinly sliced radishes, and scallions. Drop the poached egg on top of each bowl. Serve soup with soy sauce and hot sauce as options.

Watch the video: Vegetabilsk protein bygger kroppenBuild Your Body With Plant Protein (July 2022).


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