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Kimchi Recipe With Rice Flour

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Easy Kimchi (or Kimchee) Rice Cooker Recipe
Easy Kimchi (or Kimchee) Rice Cooker Recipe from www.thespruceeats.com

Description

Kimchi is a traditional Korean dish made of fermented cabbage and other vegetables. It is a staple in Korean cuisine and is loved by people all over the world. This recipe uses rice flour to thicken the kimchi sauce and give it a unique flavor.

Prep Time

Preparation time for this recipe is about 2 hours.

Cook Time

Cooking time for this recipe is about 10 minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 1 head of Napa cabbage
  • 1/2 cup coarse sea salt
  • 1/4 cup rice flour
  • 1 tablespoon sugar
  • 1/4 cup fish sauce
  • 1/4 cup gochugaru (Korean red pepper flakes)
  • 1/4 cup minced garlic
  • 1/4 cup minced ginger
  • 1/2 cup chopped scallions
  • 1/2 cup julienned carrots
  • 1/2 cup julienned daikon radish

Equipment

For this recipe, you will need the following equipment:
  • A large mixing bowl
  • A colander
  • A food processor or blender
  • A glass jar with a lid

Method

Follow these steps to make your own kimchi with rice flour:
  1. Cut the Napa cabbage into bite-sized pieces and place them in a large mixing bowl. Sprinkle the coarse sea salt over the cabbage and mix well. Let it sit for about 2 hours, stirring occasionally.
  2. Rinse the cabbage thoroughly under cold running water and drain in a colander.
  3. In a food processor or blender, mix together the rice flour, sugar, fish sauce, gochugaru, garlic, and ginger until smooth.
  4. In a large mixing bowl, combine the cabbage, scallions, carrots, and daikon radish. Add the kimchi sauce and mix well.
  5. Pack the mixture tightly into a glass jar and press down firmly to remove any air bubbles. Leave about an inch of space at the top of the jar.
  6. Seal the jar with a lid and let it sit at room temperature for 1-2 days, depending on how sour you like your kimchi.
  7. After 1-2 days, transfer the jar to the refrigerator. Your kimchi is now ready to eat!

Notes

Kimchi can be stored in the refrigerator for up to 3 months. The longer it sits, the more sour it will become. You can also adjust the amount of gochugaru in the recipe to make it spicier or milder, depending on your preference.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains:
  • Calories: 67
  • Total fat: 1g
  • Sodium: 2354mg
  • Total carbohydrate: 13g
  • Dietary fiber: 3g
  • Sugars: 6g
  • Protein: 3g

Recipe Tips

To make sure your kimchi is properly fermented, check it every day while it's sitting at room temperature. If you see air bubbles forming at the top, this means fermentation is happening. You can also open the jar and taste a small amount of the kimchi to see if it's sour enough for your liking. Once you're happy with the flavor, transfer it to the refrigerator to stop the fermentation process. Enjoy your homemade kimchi with rice flour on its own, or use it as a topping for rice bowls, tacos, sandwiches, and more!

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