quick kimchi recipe – use real butter (2024)

quick kimchi recipe – use real butter (1) Recipe: quick kimchi

Have you entered the giveaway yet? Win a 12 of hearts box of chocolate truffles from Robin Chocolates to give to a loved one or keep for yourself! Get on that before the end of the day, Thursday, February 7, 2013.

sweet sweet lovin’

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The other day while finishing a shoot, I had the deck door open for Kaweah to wander in and out at her leisure (she really takes her time). As I was walking back to the work area, I noticed Kaweah was pointing intently at something on the ground below. I figured it was one of my neighbor’s feral dogs. Kaweah looked like she wanted to bark. I walked out and told her it was okay to bark, figuring it would get whichever dog out of our yard. She gave a great big bark – it’s really very cute how such a little dog can produce a big dog bark – and wagged her tail. I peered over the edge and saw…

the fantastic mr. fox

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This is our neighborhood fox. I immediately felt bad for giving Kaweah permission to bark. The fox didn’t seem to care about her at all. Smart fox. Kaweah got all excited and growly, so I carried her inside the house and returned with my camera. This fox traipses through our yard regularly… daily. I hadn’t seen it in a while and I realized it wasn’t because the fox hadn’t been coming around, but that I’d been completely immersed in work. It reminded me to pay attention to the little things, to take a break and look up every now and again. So I asked Jeremy if he’d like to go on a lunch date the next day. It was lovely.

oysters and sparkling rosé at the kitchen

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The whole reason for plowing through the work schedule is to have a few free days to prepare for Chinese New Year which is this Sunday. In my fledgling blogging days, I referenced a handful of Asian food blogs to expand my understanding of techniques and traditions, particularly for this important holiday. Some have since gone silent, but one of my favorite resources is thankfully still going strong. Jaden of Steamy Kitchen is a wealth of information and recipes. She documents her knowledge for the rest of us on the website, in newspapers, on television, at conferences, in person, and in books. I say BOOKS because the second one just came out!

lookin’ good

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Jaden’s book, Steamy Kitchen’s Healthy Asian Favorites transforms popular Thai, Japanese, Chinese, Korean, Indonesian, and Vietnamese dishes into simple, easy, quick, and healthy masterpieces. The collection is also punctuated with modern fusion recipes applying an Asian twist to western fare. The pages offer Jaden’s vibrant and tantalizing food photography as well as endearing snapshots of her family, friends, and life. Sprinkled throughout her stories are Jaden’s cheeky humor and delightful enthusiasm. It’s a personal cookbook. She is sharing herself with the reader while simultaneously making several cuisines entirely accessible to the average home cook.

Disclosure: I received a review copy from Jaden’s publisher, Ten Speed Press. I get to say what I want.

There were so many recipes to choose from, but I was ultimately drawn to the quick kimchi. I’m a bit of a kimchi fanatic, although I’ve never made it myself. Jaden’s quick kimchi was a good baby pool introduction for me before I dive into the deep end of traditional kimchi. Bonus: the quick kimchi doesn’t make people wonder what died in the refrigerator (I personally love that smell).

simple as: napa cabbage, salt, sugar, ginger, garlic, green onions, rice vinegar, sambal oelek (chili paste)

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shred the cabbage by slicing it into thin strips with a sharp knife

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salt the shredded cabbage

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toss it together

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You can pretty much make this in under a half hour. Salting the cabbage helps to draw the excess liquid out of the vegetable and that takes 15 minutes. While the cabbage gives up its water, you can prep the rest of the ingredients.

grated ginger, minced garlic, chopped green onions

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When the cabbage is ready, you’ll find it has deflated or reduced in volume substantially. Grab a handful and start squeezing the water out. When you’ve squeezed all of the cabbage, toss the water out and place the greens into a bowl. Add the rest of the ingredients and give it a good mix.

squeeze the water out

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add sambal oelek

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pour in the rice vinegar

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mix it up

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I tasted the kimchi right after mixing it and felt it needed more heat. I doubled the chili paste, although I think I could have added more. Oh, I also doubled the amount of garlic because I have strong feelings about garlic and chili – I love them. Although you can eat it right away, Jaden rightly recommends refrigerating the kimchi overnight to let the flavors develop. I definitely think it tastes better if you give it a day.

fill the jar with your kimchi

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now try it after a day

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This is more like a refrigerator pickled cabbage than the typical fermented kimchi. There is no time for fermentation, so it lacks that wonderful stinky tang you find in traditional kimchi. That said, I really enjoy eating this quick kimchi because it is a bright, spicy, crunchy snack or accompaniment to noodles or rice. And cabbage is good for you! Also, Jeremy doesn’t wrinkle his nose at the smell when I open the jar of THIS kimchi, so there’s that.

i may or may not have been seen eating it straight out of the jar

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Quick Kimchi
[print recipe]
Reprinted with permission from The Steamy Kitchen’s Healthy Asian Favorites, by Jaden Hair,
copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

1 head napa cabbage
4 tbsps kosher or sea salt (or 2 tbsps table salt)
2 green onions, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsps hot chile paste like sambal olek or Korean chili powder (I doubled this amount)
1/2 cup rice vinegar
2 tsps sugar

Discard the outer leaves of the cabbage and the tough inner core at the base. Shred the cabbage using a sharp knife (don’t use a grater, that’s not the shred Jaden is talking about). In a large bowl, toss the cabbage with the salt and let it sit at room temperature for about 15 minutes. Squeeze the liquid from the cabbage. Discard the liquid. Place the cabbage in a bowl with the remaining ingredients and toss together. Store the cabbage in a large mason jar and refrigerate. You can eat it immediately, but this kimchi develops better flavor over the course of a day. Store for up to one month in the refrigerator. Makes 2 quarts.

February 6th, 2013: 1:46 am
filed under asian, gluten-free, pickles, recipes, savory, spicy, vegetables

quick kimchi recipe – use real butter (2024)


What is one interesting ingredient that is added in the kimchi? ›

The central elements in kimchi are fresh Chinese cabbage, Korean chillies, ginger, garlic and salt, with a fish sauce or equivalent like soy sauce, miso or even water. This combination gives kimchi its kaleidoscope of flavours, with the fermentation process adding the unmistakable sourness.

What can you use instead of rice flour in kimchi? ›

If you don't have glutinous rice flour, you can also use cornstarch instead! But do not use all purpose flour.

Can you make kimchi with anything? ›

Here's the thing: You can kimchi just about anything. Napa cabbage is most traditional, but radishes, scallions and cucumbers are also popular. Nutty, grassy perilla leaves (part of the mint family) make for great kimchi, as do ramps, apples and even raw squid.

What makes good kimchi? ›

While many families have their own proprietary blend of ingredients, a traditional batch of kimchi will likely be made with napa cabbage, fish sauce, gochugaru (Korean coarse red pepper powder), sugar, ginger, garlic, scallions, radishes, and carrots.

What ingredient makes kimchi sour? ›

Why is the kimchi so sour tasting? Kimchi will always have a high level of acidity. This is caused by gut-healthy bacteria in the kimchi, which create acid during their lifetime, lowering the pH of the kimchi and preserving it naturally. If the kimchi was not acidic (read: sour) it would go bad!

What ingredient makes kimchi ferment? ›

Kimchi, a traditional Korean fermented vegetable food, is fermented by lactic acid bacteria derived from raw ingredients, such as kimchi cabbage, garlic, ginger, and red pepper.

Why put rice flour in kimchi? ›

Rice flour and water - These two ingredients are cooked into paste that makes the marinade stickier so that the marinade can adhere to the napa cabbage. You can use either regular rice flour (red bag) or glutinous rice flour (green bag). Gochugaru - Also known as Korean red pepper flakes.

Is it cheaper to make your own kimchi? ›

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

Can I use potato starch instead of rice flour for kimchi? ›

If you've got some Napa cabbage and other ingredients for kimchi in the kitchen, but no rice flour, it's easy to use a potato instead. The microorganisms will happily dine on potato starch, so it is okay to swap out the rice flour for any kind of potato you have in your pantry.

What veggies can be used for kimchi? ›

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any vegetable," explains Marja Vongerichten. "Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." This classic recipe includes napa cabbage, ginger, and garlic.

Do you put sesame oil in kimchi? ›

Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil, and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.

How safe is homemade kimchi? ›

Yes, kimchi can go bad. For instance, if it isn't kept at a cool, stable temperature, it can grow harmful bacteria or mold. Don't eat any soft, slimy kimchi; toss it out. Kimchi continues to ferment in the fridge, but you can generally keep it for months or even years in the fridge.

How long does kimchi need to ferment? ›

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

What makes kimchi ferment faster? ›

“I put that higher-than-usual [temperature] to accelerate the fermentation process,” Kim says. While kimchi can be fermented at much lower temperatures, such as five degrees C, Kim notes that he and Hu assumed that the only change resulting from the higher temperature “is the speed of the process.”

Why is kimchi unique? ›

The lacto-fermentation process that kimchi undergoes makes it particularly unique. Fermented foods not only have an extended shelf life but also an enhanced taste and aroma ( 11 ). Fermentation occurs when a starch or sugar is converted into an alcohol or acid by organisms like yeast, mold, or bacteria.

What is the main ingredient in the Korean national dish kimchi? ›

In 2001, the Codex Alimentarius published a voluntary standard defining kimchi as “a fermented food that uses salted napa cabbage as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature” [58].

What are the elements of kimchi? ›

The central elements in kimchi are fresh Chinese cabbage, Korean chillies, ginger, garlic and salt, with a fish sauce or equivalent like soy sauce, miso or even water.

What is kimchi mixed with? ›

Kimchi stew, also known as kimchi soup (kimchi jjigae) is a staple food in Korea. It's a succulent combination of kimchi, tofu and rich, fatty pork — the warm aroma as the ingredients melt into the hot soup is divine.

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