Buzz
Modern kimchi has transcended beyond the borders of Korea and has become a favored dish on many family tables, including Vietnamese households.
The tangy flavor of pickled vegetables and the spicy kick make even plain rice a delightful meal. The crunch of pickled radish and the refreshing taste of cabbage bring a unique blend of flavors to every bite. Let PasGo culinary guide you through making these two most popular types of kimchi!
1. Pickled Cabbage Kimchi
Ingredients for Making Turnip Kimchi:
- 1 turnip (about 900 grams)
- 2 teaspoons of salt
- 45 ml water
- 5-6 cloves of garlic
- 1 piece of ginger
- 1 teaspoon of sugar
- 50 grams of Korean chili powder
- 1 small turnip (about 150 grams)
- 4 stalks of scallions
How to make turnip kimchi:
Step 1:
Prepare the turnip by cutting it into 4 lengthwise, then slice it horizontally into small pieces about 5cm in size.
Step 2:
Clean the turnip thoroughly, then let it drain. You can shake it to speed up the draining process. Next, place the turnip in a large pot, and add 2 teaspoons of salt.
After that, use your hands to evenly rub the salt onto the turnip and pour enough water to completely cover the turnip. Place a plate on top and use a water bottle or heavy object to press down to submerge the vegetables in the salted water for about 1-2 hours.
Step 3:
After soaking in salt water, remove the turnip, rinse it under tap water to reduce the saltiness, and let it drain for 15-20 minutes.
Step 4:
Peel and finely chop the garlic, peel and grate the ginger, and also finely chop. Mix about 1 teaspoon of ginger, garlic, and chili powder. If you prefer a spicier taste, add more chili powder.
Step 5:
Wash the green onions thoroughly, and cut them into 5cm pieces.
Peel the turnip, shred it, then cut it into short pieces about 5cm long, approximately ½ cup.
Then gently squeeze out all the water from the turnip, add green onions, turnip, and the above chili powder mixture. Mix well with your hands.
Step 6:
Lastly, place the turnip into clean glass jars used for storing kimchi. Include the liquid when transferring kimchi mixture.
Use a small heavy object to press down the kimchi to submerge it in the brine then cover the jars tightly. Kimchi jars should be kept at room temperature, from 2 to 5 days depending on your preference for the level of fermentation.
Note: Check the kimchi jars daily, if you notice the kimchi floating up, press it back down. Once the kimchi is ready to eat, store it in the refrigerator. Kimchi can be kept in the refrigerator for 1 - 2 weeks.
2. Turnip Kimchi
Ingredients for Turnip Kimchi:
- 1kg turnip (2 – 3 bulbs)
- ½ radish
- ½ carrot
- ½ onion
- 1 shallot
- 3 cloves of garlic
- 1 fresh ginger root
- 4 stalks of green onions
- ½ apple
- 2 teaspoons of sugar
- 2 teaspoons of fine salt
- Korean chili powder
How to make radish kimchi:
Step 1:
Peel and wash the turnips, then cut them into square pieces
Step 2:
Evenly coat the turnips with salt, let them soak for about 30 minutes to absorb the salt, then rinse with water, and air-dry for 15-20 minutes until the turnips are completely dry.
Step 3:
Peel and shred carrots and turnips. Peel and finely chop ginger, onions, and garlic
Peel onions and slice them. Cut apples into small pieces
Step 4:
Wash and cut green onions into 5 cm pieces. Add carrots, onions, ginger, turnips, garlic, leek, apples, green onions, chili powder, and sugar into a large bowl then mix well. Adjust the amount of chili powder according to your taste. For moderate spiciness, 50 grams is sufficient.
Step 5:
Add jicama and mix well with the mixture. Then, put the kimchi into a container. Cover it and let it sit at room temperature for about 1 - 2 days until ready to eat.
If you prefer it more sour, you can leave it outside for longer. Once it reaches the desired taste, store the kimchi in the refrigerator and it will last for 1 - 2 weeks.
Wishing you success!
