Non Spicy American Cabbage Kimchi Recipe

July 27, 2009 By Anna 7 Comments

I just found out that some call cabbage a "Cheap Doctor" since it's inexpensive and has lots and lots of health benefits.

My mom has been suffering from indigestion (something about acid problem) and can't eat too much of spicy foods, greasy, any other strong flavored foods anymore. One of her friends, who was having similar symptoms, told her that regular American (?) cabbage (not Korean cabbage) that you usually use for coleslaw is good for the stomach (acid and lining protection...etc..) and suggested the following EASY recipe.

Cabbages for your health

**When we lived in Denver, Colorado in 90's there weren't many Koreans back there and not enough Korean groceries either. However, Koreans NEED Kimchi and back then we learned that we could use the American Cabbage Kimchi. It does taste different from Regular Korean Kimchi but it had to do.**

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Popularity: 9%

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Kimchi Bokumbop (Kimchi Fried Rice) Recipe

February 27, 2009 By Anna 2 Comments

Kimchi Bokumbop (Kimchi fried rice) is a quick dish you can have for anytime of the day. Tasty and simple. If you have leftover rice and you are not sure what you want to eat, try making this. You will be pleasantly surprised! (If you don't know how to cook Korean style steamed rice, just click easy recipe for steamed rice in a pot link below on the ingredients section.) This is my youngest aunt's recipe. We all love her Kimchi Bokumbop.

kimchi fried rice

Following recipe makes about 4 servings:

Ingredients
2 quarter-head kimchi
1 cup frozen vegetables
3 Tbsp sesame oil(or olive oil, vegetable oil)
4 cups steamed rice
3 scallions-chopped

Well, Let's Start!
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Popularity: 9%

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Yeolmu MulKimchi-Young radish water Kimchi

December 15, 2008 By Young Leave a Comment

Yeolmu Mulkimchi
"Mul" means "water in Korean. Yeolmu Mulkimchi is a cold soup/liquid style Kimchi. It's very popular during summer for its cold soup and crunchy veggies. It's also good as the base for Yeolmu Mulnaengmyun too.  Yummy!

Basically, just like all the other Kimchi recipe, veggies will be pickled, washed, and mixed with spices at the end. Do you start to see the pattern?  So let's start!
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Popularity: 6%

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White Non-Spicy Kimchi Recipe

November 30, 2008 By Young 1 Comment

White Baek Kimchi
If you are not a big fan of fishsauce or spicy stuff there is an alternative non-spicy Kimchi style. It's called Baek Kimchi (White Kimchi). This Kimchi is not spicy and has a clean cool taste. It has its own unique taste that you gotta try. Even if you like spicy red Kimchi, this white kimchi can be another style of side for you.
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Popularity: 12%

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Easy Fast Version (Quick Cut Napa) Kimchi Recipe

September 11, 2008 By Anna 4 Comments

Mahg Kimchi is a baechu (Napa) Kimchi cut in smaller bites. Ingredients are very similar to a pogi Kimchi recipe EXCEPT you don't need to put radish in this one and you don't need to 'stuff' but just mix everything together at the end. So this recipe is considered the easier version of Kimchi recipe. You'll realize steps will be very similar to pogi Kimchi recipe but we'll post images again for you. Good luck!
mahg kimchi

Ingredients

1 whole Napa Cabbage (Medium-size)
3 scallions, cut into 1 inch lengths
1/2 oz ginger root, peeled and minced
2 tsp finely chopped garlic, purchase from a store or chop it at home
1/4 cup 'morton' salt (for pickling)
1 tsp 'morton’ salt (for mixing)
1/2 cup hot chili pepper flake
1 tbsp fish sauce
1 tbsp sweet rice power OR flour

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Popularity: 17%

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Traditional Whole Napa Cabbage- Pogi Baechu Kimchi Recipe

August 21, 2008 By Anna 9 Comments

Pogi Kimchi is the traditional way of making Kimchi. Although Pogi Kimchi is usually meant to be stored longer than other kinds, you can still eat it before it is fully fermented. So you might want to try it in different stages of fermentation and find out your favorite period of fermentation (Just remember to not eat all of it before it is even fermented!) There's no right and wrong time to eat your Kimchi as long as you love the taste. And when it gets too fermented to eat it 'as is,' it would be the perfect Kimchi for Kimchi Jjigae (Kimchi Stew).

kimchi

Basically, we will be pickling a napa cabbage and stuff daikon stuffing mix between the pickled Napa leaves. Daikon stuffing mix is all the ingredients combined together.
Let's start!

You will need the following:

Ingredients
Pickling
1 whole Napa Cabbage (Medium-size)
1/2 cup 'morton' salt
4 cup water
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Popularity: 47%

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