Casual Kimchi

Casual Kimchi Recipe from Korea

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 10

Introduction

Casual kimchi is a simple and easy-to-make version of the traditional Korean fermented vegetable dish. This recipe is perfect for those who want to enjoy the spicy and tangy flavors of kimchi without the lengthy fermentation process.

History

Kimchi has been a staple in Korean cuisine for centuries, with records dating back to the early days of the Three Kingdoms of Korea. Originally, kimchi was made by fermenting vegetables in large earthenware jars buried underground during the winter months. Over time, different variations of kimchi have emerged, including casual kimchi, which is a quicker and more convenient version of the traditional dish.

Ingredients

4 lb (1.81 kg) chinese cabbage (the long-straight leafed variety)
0.25 lb (113 g) Chinese turnip
2 cans flat anchovies
4 or 5 cloves of garlic
3 scallions
0.25 cup salt
4 tbsp hot pepper flakes
2 tbsp cayenne pepper

How to prepare

Remove the large outer leaves of the cabbage.
Halve the leaves lengthwise, then cut them into 2-inch lengths.
Cut all the inner leaves into 2-inch lengths simultaneously.
Place the cabbage in a large pot.
Quarter the turnip, then slice it crosswise while keeping the 4 quarters together for faster and more convenient slicing.
Pour the oil from the anchovies over the cabbage and turnip.
Slice the anchovies crosswise.
Crush the garlic.
Cut the scallions into 2-inch lengths, then thinly slice them lengthwise.
Add these ingredients to the pot.
Season with salt, pepper flakes, and cayenne pepper, and mix well.
Cover the pot and let the mixture sit at room temperature for 2 days.
Casual kimchi will keep for at least 10 days.
Refrigerate in a jar.

Variations

Add shredded carrots or daikon radish for extra crunch.
Use different types of chili peppers for varying levels of spiciness.
Experiment with different seasonings such as ginger, soy sauce, or sugar.

Cooking Tips & Tricks

Be sure to thoroughly wash and dry the cabbage before cutting it into pieces.

- Use a sharp knife to easily slice through the cabbage and turnip.

- Adjust the amount of hot pepper flakes and cayenne pepper to suit your taste preferences.

- Store the casual kimchi in a sealed jar in the refrigerator to prolong its shelf life.

Serving Suggestions

Casual kimchi can be enjoyed as a side dish with rice, noodles, or grilled meats. It can also be added to soups, stews, or stir-fries for extra flavor.

Cooking Techniques

The key to making delicious casual kimchi is to allow the flavors to develop over time. Be patient and let the mixture sit at room temperature for at least 2 days before refrigerating.

Ingredient Substitutions

If you can't find Chinese turnip, you can substitute with daikon radish. If you don't like anchovies, you can use fish sauce or soy sauce for added umami flavor.

Make Ahead Tips

Casual kimchi can be made ahead of time and stored in the refrigerator for up to 10 days. The longer it sits, the more flavorful it will become.

Presentation Ideas

Serve casual kimchi in a small bowl or dish as a colorful and flavorful side dish. Garnish with sliced scallions or sesame seeds for added visual appeal.

Pairing Recommendations

Casual kimchi pairs well with grilled meats, rice dishes, and noodle soups. It also complements spicy dishes and adds a tangy kick to savory recipes.

Storage and Reheating Instructions

Store casual kimchi in a sealed jar in the refrigerator for up to 10 days. To reheat, simply remove from the refrigerator and let it come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of casual kimchi contains approximately 50 calories.

Carbohydrates

Each serving of casual kimchi contains approximately 5 grams of carbohydrates.

Fats

Each serving of casual kimchi contains approximately 2 grams of fats.

Proteins

Each serving of casual kimchi contains approximately 3 grams of proteins.

Vitamins and minerals

Casual kimchi is a good source of vitamin C, vitamin K, and folate. It also contains minerals such as calcium, iron, and potassium.

Alergens

Casual kimchi contains fish (anchovies) and is not suitable for those with fish allergies.

Summary

Casual kimchi is a low-calorie, low-carb, and low-fat dish that is rich in vitamins and minerals.

Summary

Casual kimchi is a quick and easy version of the traditional Korean fermented vegetable dish. With its spicy and tangy flavors, this dish is perfect for adding a punch of flavor to any meal. Enjoy it as a side dish, condiment, or ingredient in your favorite recipes.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Casual Kimchi. It was a warm summer day, and I was visiting my friend Anna's house for a potluck dinner. As we were all sitting around the table enjoying the delicious spread of food, Anna suddenly brought out a jar of homemade kimchi.

I had never tried kimchi before, but I was immediately intrigued by its vibrant color and enticing aroma. Anna explained that she had learned how to make kimchi from her Korean grandmother, who had passed down the recipe through generations. She offered me a taste, and from the first bite, I was hooked.

The tangy, spicy flavors of the kimchi danced on my taste buds, leaving me craving more. I couldn't believe how simple yet complex the flavors were, and I knew I had to learn how to make it myself. Anna graciously agreed to share her grandmother's recipe with me, and that's how I began my journey into the world of kimchi-making.

I couldn't wait to try my hand at making kimchi at home. I gathered all the ingredients I needed – Napa cabbage, Korean red pepper flakes, garlic, ginger, fish sauce, and sugar. I followed Anna's instructions carefully, massaging the cabbage with salt and letting it sit for a few hours to draw out excess moisture.

As I mixed the seasonings together to create the kimchi paste, I couldn't help but feel a sense of excitement. The pungent aroma of garlic and ginger filled my kitchen, and I knew I was on the right track. I packed the cabbage into a jar, pressing it down firmly to remove any air bubbles, and sealed it tightly.

I let the kimchi ferment for a few days, eagerly checking on it every day to see how it was progressing. When I finally opened the jar and tasted my homemade kimchi, I was thrilled. The flavors were just as bold and delicious as I remembered from Anna's house, and I couldn't believe that I had made it myself.

From that moment on, kimchi became a staple in my kitchen. I experimented with different variations, adding in ingredients like radishes, carrots, and scallions to create new and exciting flavors. I shared my kimchi with friends and family, who were all amazed at how authentic and delicious it tasted.

Over the years, I continued to perfect my kimchi-making skills, tweaking the recipe here and there to suit my taste. I learned to trust my instincts and adjust the seasonings as needed, always striving to achieve that perfect balance of sweet, spicy, and sour flavors.

Now, whenever I make kimchi, I think back to that fateful day at Anna's house and how it sparked my passion for this traditional Korean dish. I am grateful for the knowledge and inspiration that her grandmother's recipe has brought into my life, and I will always cherish the memories of learning to make Casual Kimchi.