오이소박이/오 김치 The cool crisp flavor of cucumbers melded with the salty, garlicky, spicy flavor of kimchi. Oi Sobagi is one of my favorites and makes regular appearances at the dinner table. Ingredients 6 medium unwaxed cucumbers 2 tablespoons salt 1 bunch Korean chives 6 green onions 1 small Daikon radish Seasoning … Read more
Servings: 32 Ingredients 1 pound Daikon radish 1 pound small “White” Napa cabbage (young Napa or Napa without the outer green leaves) 1/2 large Korean (or Nashi/Asian) pear 4 teaspoons kosher or sea salt 1 bunch spring/green onion 10 to 12 cloves fresh garlic, peeled 1 ounce fresh ginger, peeled 2 each … Read more
나박김치 Nabak kimchi is a type of water kimchi made from thin sliced Korean radish and Napa or Chinese cabbage. This is a refreshingly clean and tangy flavored kimchi that makes a great side dish with Korean grilled meats. Ingredients 1 pound Daikon radish 1 pound small “White” Napa cabbage (young Napa … Read more
물 김치 Mul Kimchi is a favorite during hot weather. The chilled water kimchi has a delightful taste, and the cool or cold liquid is refreshing. Ingredients 1 small daikon radish (1 to 1 1/2 lbs) 1 white napa cabbage (young Napa or napa with green leaves removed about 1/2 lbs) 2 … Read more
깍두기 Kkaktugi is a variety of Kimchi that is made from daikon radish instead or napa cabbage. It uses mostly the same seasonings but delivers a quite different flavor. Cool and crunchy, this kimchi goes well with cold soups, Korean Grill, and “Bibim” type dishes. Ingredients 1 large daikon 1/4 cup kosher … Read more
깻잎 김치 A very tasty variety of kimchi. The light mint flavor of the perilla works very well with the kimchi seasoning. Kkaennip kimchi is great as a ban chan dish or added as seasoning to any ssam (leaf wrap) style meal. Ingredients 4 bunches Kkaennip (Korean Perilla, Shiso) or about 40 … Read more
고추 김치 In 2009 someone on Chowhound asked for a recipe for chili pepper kimchi. At the time I had not heard of a chili kimchi, so I asked my wife about it. She did recall something about chili kimchi but had never had it, I asked my mother in law with … Read more
동치미 This variety of Kimchi can be served as a banchan dish where it’s cool, crisp, clean flavor serves as a counterbalance to fatty and spicy dishes. The liquid is often used in cold noodle soups as a broth Servings: 45 Ingredients Day -3 10 fresh green chili peppers 2 tablespoons kosher … Read more
총각김치 There are many varieties of Korean radish that are used in making kimchi. Chonggak Kimchi is a variety of whole radish (including greens) kimchi that is popular throughout Korea. It is also one of the easiest varieties of kimchi to make. In ancient times unmarried Korean men wore their hair in … Read more
보쌈 김치 This recipe is one version of Bossam (Wrapped) Kimchi, a type of kimchi that is very popular throughout Korea. Ingredients 3 heads Napa Cabbage (about 6 pounds) 1 cup of salt Filling 1 Asian (Nashi) pear (about 10 ounces) 1 medium Daikon radish (about 2 pounds) 1 bunch Asian chives … Read more
브로콜리물김치 A fusion type of water kimchi featuring broccoli. Servings: 12 Cooking Times Preparation Time: 15 minutes Ingredients 1 1/2 pound broccoli florets 4 ounces Korean radish (daikon) 3 tablespoons sea salt 2 tablespoons sugar 4 cloves garlic 3 large green onions 4 red chili peppers Brine 3 tablespoons sea salt … Read more
A note about making Kimchi: Making kimchi is not about precise measurements. It’s about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some heads of Napa are very sweet so you would add less sweetener (sugar/nashi pear), some are slightly bitter so you would add … Read more