Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook

If you want to add more Korean recipes to your collection, Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook might be a recipe you should try. This recipe serves 8 and costs $1.56 per serving. One portion of this dish contains approximately 5g of protein, 1g of fat, and a total of 92 calories. 114 people were impressed by this recipe. It works best as a side dish, and is done in around 72 hours. A mixture of chives, beef stock, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Serious Eats. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is super. Similar recipes include Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook, Dinner Tonight: Kimchi Jigae (Kimchi Stew), and Stir fried Kimchi and Rice (Kimchi Bokkeumbap).

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Cut the cabbage into quarters, and then cut each quarter in half lengthwise and cut out the core. Lay each cabbage segment flat, then quarter into sections about 1 inch wide by 6 inches long. If some of the leaves are too wide, cut them to approximate proportions. In a large bowl, toss the cabbage with the salt and set aside to brine for 1 hour and 15 minutes. Rinse off the salt in a bowl of cold water and let the cabbage leaves drain in a colander for 20 minutes. 2 To make the seasoning paste, in a mini food processor fitted with a metal blade, purée the shrimp, porridge, anchovy sauce, stock, garlic, ginger, and sugar. Transfer the mixture to a bowl and add 1/4 cup of the chile pepper flakes and mix by hand. Let the seasoning paste sit for 15 minutes to let the flavors combine. 3 In a large bowl, toss the cabbage, onion, green onions, and chives with the remaining chile pepper flakes until the chile pepper flakes lightly coat the vegetables. Add the seasoning paste and oysters and mix until evenly distributed. Pack tightly into a 2-quart container, cover, and set aside for up to 2 days at room temperature. Then move the container to a refrigerator. You can also eat the kimchi immediately, but I prefer the slightly aged, fermented taste. As it ferments, cabbage will expand, so be sure to place the jar on a plate or in a bowl to catch the overflow.

 

Step by step:

1. 1

2. Cut the cabbage into quarters, and then cut each quarter in half lengthwise and cut out the core. Lay each cabbage segment flat, then quarter into sections about 1 inch wide by 6 inches long. If some of the leaves are too wide, cut them to approximate proportions. In a large bowl, toss the cabbage with the salt and set aside to brine for 1 hour and 15 minutes. Rinse off the salt in a bowl of cold water and let the cabbage leaves drain in a colander for 20 minutes.

3. 2

4. To make the seasoning paste, in a mini food processor fitted with a metal blade, purée the shrimp, porridge, anchovy sauce, stock, garlic, ginger, and sugar.

5. Transfer the mixture to a bowl and add 1/4 cup of the chile pepper flakes and mix by hand.

6. Let the seasoning paste sit for 15 minutes to let the flavors combine.

7. 3

8. In a large bowl, toss the cabbage, onion, green onions, and chives with the remaining chile pepper flakes until the chile pepper flakes lightly coat the vegetables.

9. Add the seasoning paste and oysters and mix until evenly distributed. Pack tightly into a 2-quart container, cover, and set aside for up to 2 days at room temperature. Then move the container to a refrigerator. You can also eat the kimchi immediately, but I prefer the slightly aged, fermented taste. As it ferments, cabbage will expand, so be sure to place the jar on a plate or in a bowl to catch the overflow.

Nutrition Information:

covered percent of daily need