Kimchi

Vegetarian Journal, March-April, 2004 by Nancy Berkoff

NORTHERN WHITE KIMCHI

(Makes about sixteen 1/2-cup servings)

This white kimchi is a winter kimchi,
meant to last throughout the
cold months. The seasoning of ginger
and garlic is a twist on the usual
commercial kimchi. The juice from
this kimchi can be mixed with cold
rice or noodles for a quick snack.

   3 heads thinly sliced Nopa (or celery)
     cabbage (Save the tough outer leaves;
     do not slice them.)
   3 cups kosher salt (also celled coarse salt)

   4 quarts water
   1 cup peeled, julienne-cut (matchstick)
     daikon radish
 1/4 cup chopped fresh watercress
   4 whole dried mustard leaves*
   3 green onions, chopped (Use entire
     onion, green and white sections.)
   3 cloves garlic, sliced
   2 Tablespoons table salt
   1 cup peer juice or nectar
   2 Tablespoons peeled, sliced flesh ginger
  10 dried dates, chopped
   2 cups cored, sliced unpeeled Bartlett peers
 1/4 cup sliced soaked dried mushrooms **
   2 Tablespoons red pepper flakes

Select, wash, and sanitize several
wide-mouth glass jars or earthenware
containers.

The first step in making kimchi
is to salt the cabbage. Combine
the sliced cabbage and intact
outer leaves with 3 cups of kosher
salt and 4 quarts of water. Allow
to soak for 2 hours or until cabbage
is softened. Rinse well with
cold water and drain. Set aside.

Place radishes in a large bowl.
Add remaining ingredients, except
cabbage, and mix until well combined.
Place one outer leaf on the
bottom of a container or crock.
Add one quarter of mixture and
one quarter of the shredded cabbage.
Place another leaf on top,
cover with mixture and shredded
cabbage, and repeat until either
container is three-quarters full or
mixture is completely used. Place
a weight on top, such as several
small glass plates. Cover and place
in the refrigerator for at least 4
days. Your refrigerated kimchi
should last for one month in the
refrigerator. Mix before each use
to incorporate flavors.

Notes:

* Available at natural foods stores
or Indian markets. If you can't
locate them, just omit them.

** You can find dried mushrooms
in the gourmet section of grocery
stores, in natural food stores, and
at farmers' markets. Soak mushrooms
in just enough water to
cover for 10 minutes, or until
soft. Discard water and slice
mushrooms.

Total calories per serving: 79  Fat: 1 gram
Carbohydrates: 18 grams         Protein: 3 grams
Sodium: See page 23.            Fiber: 7 grams

BUCKWHEAT NOODLES
WITH KIMCHI

(Serves 4)

This soup-like entree can be prepared
with any type of "chewy"
noodles, such as soba, udon, or
broad noodles. Pear adds a bit
of sweetness to this spicy dish.

1/2 pound buckwheat noodles
  2 cups kimchi with its juice
1/2 cup peeled, shredded cucumber
  1 cup extra firm tofu, drained and thinly
    sliced
  1 cup thinly sliced fresh Bartlett pear
  1 quart hot vegetable stock or broth

Bring 2 quarts of water to boil
and cook buckwheat noodles until
tender. Drain.

To serve noodles, prepare as
follows in 4 soup bowls:

* Place 1/2 cup kimchi and juice
in each bowl.

* Add 2 Tablespoons of cucumber
on top of kimchi.

* Add 1/4 cup tofu slices on top
of cucumber.

* Add several slices of pear on top
of tofu.

Just prior to serving, pour I cup
hot vegetable stock over ingredients.
Serve hot.

Total calories per serving: 301   Fat: 2 grams
Carbohydrates: 57 grams           Protein: 12 grams
Sodium: See page 23.              Fiber: 3 grams

KIMCHI RAMYON

(Serves 4)

This is the Korean version of those
instant "cup 'o' noodles" sold in most
stores. Now you can prepare a vegan,
lowfat version. If you can't locate
ramen noodles, use any quick cooking
rice or wheat noodles, such as
vermicelli, fideo, or angel hair pasta.

  1 pound ramen noodles (available in the
    Asian section of most grocery stores)
  4 cups boiling vegetable stock or broth
  2 cups kimchi
  4 green onions, minced
1/2 cup minced red boll peppers
Extra firm tofu cubes (optional)

Add ramen noodles to boiling
stock and allow to cook for 3
minutes. Reduce to simmer and
add kimchi, onions, and peppers.
Allow to simmer for 2 minutes.
Serve hot.

If desired, stir in extra firm
tofu cubes right before serving.

Total calories per serving: 465   Fat: 2 grams
Carbohydrates: 94 grams           Protein: 16 grams
Sodium: See page 23.              Fiber: 4 grams

RICE AND KIMCHI

(Serves 4)

Make your own spicy rice bowl with
the contrasting textures of fresh vegetables
and preserved kimchi.

Vegetable oil spray
    1 cup julienne-cut (matchstick) zucchini
    1 cup French-cut (thinly cut on a diagonal)
      fresh or frozen, thawed grin beans
  1/2 cup fresh soy bean sprouts
  1/4 cup sliced flesh red pepper
    4 cups steamed white rice (Start with
1 3/4 cups uncooked rice.)
    1 cup kimchi

Spray frying pan or wok with
vegetable oil spray. Separately,
quickly saute zucchini, green
beans, sprouts, and peppers.

To serve, arrange rice on each
plate so it covers half the plate,
in a half-moon shape. Arrange a
small amount of zucchini, green
beans, sprouts, and kimchi on
each plate, in individual ribbons
emanating from the rice. Garnish
rice with red peppers. Serve warm.

Total calories per serving: 198   Fat: 1 gram
Carbohydrates: 42 grams           Protein: 6 grams
Sodium: See page 23.              Fiber: 4 grams

KIMCHI SOUP

(Serves 4)

This is a fast way to make a spicy
satisfying soup. Serve with rice or
noodles to create an entree.

Vegetable oil spray
1 clove garlic, minced
3 green onions, chopped
1 teaspoon soy sauce
1 cup cubed extra firm or smoked tofu
1 quart boiling vegetable stock
1 cup kimchi

Spray a soup pot with vegetable oil
and allow to heat. Saute garlic and
onions until soft, about 2 minutes.
Add soy sauce and stir for 30 seconds.
Add tofu, stir, and allow to
cook for 2 minutes. Add stock and
kimchi. Allow to simmer, covered,
until flavors are combined, about
10 minutes. Serve warm.

Total calories per serving: 73   Fat: 1 gram
Carbohydrates: 9 grams           Protein: 6 grams
Sodium: See page 23.             Fiber: 1 gram

"INSTANT" FRESH
CABBAGE KIMCHI

(Makes about sixteen 1/2-cup servings)

Use this recipe when you just can't
wait for afresh batch of kimchi.
It takes a little less time to prepare
than traditional kimchi and is ready
to eat immediately. If you have some
left over, package it in glass or earthenware
containers and refrigerate
until ready to use.

 3 heads Napa cabbage
 2 cups kosher salt (also called coarse salt)
 4 green onions, cut into long, thin threads
   (Use entire onion, green and white
   sections.)
 2 fresh chilies, seeded and finely chopped
 2 cloves garlic, minced
 2 Tablespoons peeled, minced fresh ginger
 1 Tablespoon red pepper flakes
 2 Tablespoons hot sauce
 2 teaspoons sugar (Use your favorite
   vegan variety.)
 1 Tablespoon sesame seed oil (optional)

Quarter cabbage heads. Soak in
3 quarts of cold water mixed with
2 cups kosher salt until they just
begin to wilt, about 20-30 minutes.
Drain and wash well. Cut
into narrow strips. Set aside.

In a large bowl, mix onions,
chilies, garlic, ginger, red pepper
flakes, hot sauce, and sugar. Add
cabbage and toss until well coated.
Cover and refrigerate for at least
one hour before serving. It is traditional
to garnish this kimchi with
a drop of sesame seed oil.

Total calories per serving: 37   Fat: 1 gram
Carbohydrates: 7 grams           Protein: 2 grams
Sodium: See page 23.             Fiber: 6 grams