Tame Kimchi

May 27, 2023May 27, 20230 5
Tangy and Spicy Tame Kimchi
in Korean

Prep

30 min

Cook

0 min

Ready In

72 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/2 medium red onion , sliced thin
2 small carrots , julienned , grated or sliced fine
1 1/4 - 1 1/2 lbs napa cabbage , cored and sliced into 1 inch strips ( half a medium head )
1/4 cup kosher salt or 1/4 cup sea salt
5 -6 cloves garlic , minced
1 tablespoon fresh ginger , minced
1 -3 teaspoon hot chili sauce or 1 teaspoon chili flakes
2 teaspoons sugar
3 tablespoons rice vinegar
2 tablespoons canola oil or 2 tablespoons corn oil

Nutrision Information

Servings Per Recipe
8
Calories
60
Sugar
3g
Fat
4.5g
Kimchi is a staple in Korean cuisine and is enjoyed by millions of people around the world. It is a traditional side dish made from fermented vegetables like cabbage, radish, or cucumber and seasoned with spicy or savory ingredients. Tame kimchi is a milder and less spicy version of traditional kimchi that is perfect for those who are new to kimchi or can't tolerate spicy food. The vegetables are first wilted in saltwater and then mixed with garlic, ginger, chili sauce, sugar, and rice vinegar. The mixture is then fermented for a few days to develop its tangy and spicy flavor.

Instructions

1.In a large bowl, combine the sliced cabbage, sliced onion, and julienned carrots.
2.Add salt and toss well until all the vegetables are coated.
3.Fill the bowl with enough water to cover the vegetables completely.
4.Place a plate that fits inside the bowl on top of the vegetables and weigh the plate down with something heavy, like a can or jar filled with water.
5.Let the vegetables sit for at least 2 hours, or until they are wilted and have released a lot of liquid.
6.Drain the vegetables and rinse them well under cold running water.
7.Squeeze out any excess water from the vegetables and return them to the bowl.
8.Add the minced garlic, minced ginger, hot chili sauce or chili flakes, sugar, rice vinegar, and canola or corn oil to the vegetables and mix well.
9.Transfer the kimchi to a clean glass jar or other airtight container and press down firmly to eliminate any air pockets.
10.Let the kimchi ferment at room temperature for 2-3 days, then transfer it to the refrigerator.
11.Serve the kimchi as a side dish or use it in recipes like kimchi fried rice or kimchi stew.

PROS

Kimchi is a low-calorie and low-fat food that is rich in vitamins, minerals, and probiotics.

It is a versatile ingredient that can be used in many dishes.

Tame kimchi is milder than traditional kimchi, making it a good choice for those who are new to kimchi or can’t tolerate spicy food.

CONS

Kimchi may be an acquired taste and some people may find it too sour or pungent.

Tame kimchi may not be as flavorful as traditional kimchi, which some people may prefer.

HEALTH & BENEFITS

Kimchi is a fermented food that is beneficial for gut health.
It is rich in probiotics that help to promote the growth of healthy bacteria in the gut.
Kimchi is also rich in vitamins, minerals, and antioxidants that can help to boost the immune system and reduce inflammation in the body.

Print

Leave a Reply

Your email address will not be published.