Tame Kimchi

Tame Kimchi Recipe - Vegetarian Korean Food

Region / culture: Korea | Preparation time: 20 minutes | Cooking time: overnight | Servings: 4 |

Vegetarian diet

Introduction

Tame Kimchi is a delicious and tangy Korean side dish made with napa cabbage, carrots, and a flavorful blend of spices. This recipe is a milder version of traditional kimchi, perfect for those who prefer a less spicy dish.

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 with salt and other seasonings to preserve them for the winter months. Over time, different variations of kimchi have emerged, including the milder Tame Kimchi.

Ingredients

0.5 medium red onion, thinly sliced
2 small carrots, julienned, grated, or thinly sliced
1.25-1.5 lb (680 g) napa cabbage, cored and sliced into 1-inch strips (half a medium head)
0.25 cup kosher salt or sea salt
5-6 cloves garlic, minced
1 tbsp fresh ginger, minced
1-3 tsp hot chili sauce or chili flakes
2 tsp sugar
3 tbsp rice vinegar
2 tbsp canola oil or corn oil

How to prepare

In a large bowl, combine the red onion, carrots, cabbage, and salt.
Add enough water to cover the vegetables.
Allow the vegetables to sit at room temperature overnight.
The following day, drain the vegetables.
Add the remaining ingredients and toss well.
Refrigerate the salad for at least 1 hour before serving.
Store the salad in a sealed container in the refrigerator for up to 7 days.

Variations

This recipe is for a quick version of kimchi that does not require fermentation. If you prefer to ferment the kimchi, exclude the oil and transfer the mixture into a large sterilized jar. Allow the kimchi to sit at room temperature for 2-4 days, remembering to open the jar daily to release any accumulated gases. After this fermentation period, store the kimchi in the refrigerator where it will remain fresh for several weeks.
Add sliced green onions or radishes for extra crunch.
Substitute the napa cabbage with bok choy or kale for a different twist.
Experiment with different seasonings such as fish sauce or sesame oil.

Cooking Tips & Tricks

Be sure to thoroughly rinse the cabbage after salting to remove excess salt.

- Adjust the amount of chili flakes to suit your spice preference.

- For a more intense flavor, allow the kimchi to ferment in the refrigerator for a few days before serving.

Serving Suggestions

Tame Kimchi can be served as a side dish with rice, noodles, or grilled meats. It can also be added to sandwiches or wraps for an extra burst of flavor.

Cooking Techniques

Ferment the kimchi for a few days in the refrigerator for a more intense flavor.

- Toss the vegetables with the seasonings by hand to ensure even distribution.

Ingredient Substitutions

Use apple cider vinegar instead of rice vinegar.

- Substitute canola oil for corn oil.

Make Ahead Tips

Tame Kimchi can be prepared up to 1 week in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve Tame Kimchi in a small bowl garnished with sesame seeds and sliced green onions for a beautiful presentation.

Pairing Recommendations

Tame Kimchi pairs well with grilled meats, rice dishes, and stir-fries. It also complements spicy dishes for a balanced meal.

Storage and Reheating Instructions

Store Tame Kimchi in a sealed container in the refrigerator for up to 1 week. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 70% DV

- Calcium: 8% DV

- Iron: 6% DV

Alergens

Contains soy

Summary

Tame Kimchi is a low-calorie, high-fiber dish that is rich in vitamins A and C. It is a great source of probiotics and antioxidants, making it a healthy addition to any meal.

Summary

Tame Kimchi is a flavorful and nutritious side dish that is easy to make and versatile in its uses. With its mild spice level and crunchy texture, it is sure to be a hit at your next meal. Enjoy this delicious Korean dish with your favorite dishes for a burst of flavor and health benefits.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a cool autumn day, and I had just finished picking a fresh batch of Napa cabbage from my garden. As I flipped through an old cookbook that my dear friend had gifted me many years ago, a particular recipe caught my eye - Tame Kimchi.

I had always been intrigued by the flavors of Korean cuisine, and kimchi was no exception. The spicy, tangy flavors paired with the crisp crunch of the cabbage had always left me craving for more. But the thought of making it myself seemed daunting. However, as I read through the recipe, I realized that it wasn't as complicated as I had initially thought.

The recipe called for simple ingredients - Napa cabbage, Korean red pepper flakes, garlic, ginger, scallions, and fish sauce. It seemed like a harmonious blend of flavors that would create a symphony in my mouth. I couldn't wait to give it a try.

I set to work, meticulously following the instructions laid out in the recipe. I chopped the cabbage into bite-sized pieces and soaked them in a brine of salt and water. As the cabbage wilted, I prepared the seasonings - a fiery blend of Korean red pepper flakes, minced garlic, grated ginger, and chopped scallions. The aroma that wafted through my kitchen was intoxicating.

Once the cabbage had softened, I rinsed it and mixed it with the seasonings. I added a splash of fish sauce for that umami flavor that would tie everything together. I packed the mixture into a jar, pressing it down tightly to remove any air bubbles. I sealed the jar and let it ferment at room temperature for a few days, eagerly anticipating the final result.

After a few days, I opened the jar and took a tentative taste of my homemade Tame Kimchi. The flavors exploded in my mouth - spicy, tangy, and utterly delicious. The cabbage had absorbed all the seasonings, creating a symphony of flavors that danced on my taste buds. I was in awe of how something so simple could be so incredibly flavorful.

I shared my Tame Kimchi with my family and friends, who were equally mesmerized by its taste. They couldn't believe that I had made it myself. It became a staple at our dinner table, accompanying every meal with its bold flavors and crunchy texture.

As the years went by, I continued to make Tame Kimchi, tweaking the recipe here and there to suit my taste. I experimented with different types of cabbage, added carrots and radishes for extra crunch, and even played around with the level of spiciness. Each batch was a labor of love, a tribute to the culinary journey that had led me to this point.

I often think back to that cool autumn day when I first stumbled upon the recipe for Tame Kimchi. It opened up a whole new world of flavors and possibilities for me. It taught me that sometimes, the most delicious things in life are born out of simplicity and a little bit of courage to try something new.

So here I am, a grandmother who enjoys cooking and knows many recipes, including the one for Tame Kimchi. I acquired this recipe from an old cookbook, but it has become a part of my culinary repertoire, a reflection of my love for bold flavors and adventurous cooking. And I can't wait to pass it on to the next generation, so they too can experience the joy of making something delicious from scratch.