10 Kimchi Recipes With Different Vegetables Part Ii

If you can’t get enough of the tangy, spicy goodness of kimchi, then you’re in for a treat. In this extensive guide, we’re going to explore ten unique kimchi recipes featuring a variety of vegetables in part two of our series. From classic napa cabbage to radish, cucumber, and beyond, these recipes will add a zesty kick to your meals and introduce you to new flavors and textures. So, get ready to roll up your sleeves, chop some veggies, and embark on a kimchi-making adventure!

Title: 10 Kimchi Recipes With Different Vegetables Part II

Ingredients:
1. 1 large napa cabbage
2. 1 daikon radish
3. 2 carrots
4. 1 bunch of scallions
5. 1 onion
6. 1 Korean pear
7. 1 Korean radish
8. 1 cucumber
9. 1 beetroot
10. 1 bunch of watercress
11. 1 sweet potato
12. 1 bunch of kale
13. 1 bell pepper
14. 1 chayote squash
15. Korean red pepper flakes
16. Fish sauce
17. Soy sauce
18. Sugar
19. Salt

Instructions:

1. Classic Napa Cabbage Kimchi:
– Cut the cabbage into bite-sized pieces.
– Toss with salt and let sit for 2 hours.
– Rinse and drain the cabbage.
– Mix Korean red pepper flakes, fish sauce, sugar, and minced garlic in a bowl.
– Add the cabbage and mix well.
– Pack the kimchi tightly into a jar and let ferment for 2-3 days.

2. Crunchy Daikon Radish Kimchi:
– Peel and julienne the daikon radish.
– Mix with Korean red pepper flakes, fish sauce, sugar, and grated ginger.
– Pack into a jar and ferment for 1-2 days.

3. Spicy Carrot Kimchi:
– Slice the carrots into thin rounds.
– Toss with Korean red pepper flakes, soy sauce, sugar, and minced garlic.
– Ferment for 1 day.

4. Refreshing Cucumber Kimchi:
– Cut the cucumber into thin slices.
– Mix with Korean red pepper flakes, salt, rice vinegar, and sugar.
– Chill in the fridge for a few hours before serving.

5. Tangy Beetroot Kimchi:
– Peel and dice the beetroot.
– Mix with Korean red pepper flakes, salt, sugar, and a splash of apple cider vinegar.
– Ferment for 2 days.

6. Sweet Potato Kimchi:
– Cube the sweet potatoes.
– Toss with Korean red pepper flakes, soy sauce, sugar, and minced garlic.
– Roast in the oven until tender, then cool and store in the fridge.

7. Kale Kimchi:
– Remove the stems from the kale and chop the leaves.
– Mix with Korean red pepper flakes, fish sauce, sugar, and grated ginger.
– Massage the kale until it wilts and pack into a jar to ferment for 2 days.

8. Bell Pepper Kimchi:
– Slice the bell peppers into strips.
– Toss with Korean red pepper flakes, salt, sugar, and minced garlic.
– Ferment for 1 day.

9. Chayote Squash Kimchi:
– Peel and slice the chayote squash.
– Mix with Korean red pepper flakes, fish sauce, sugar, and grated ginger.
– Pack into a jar and ferment for 1 day.

10. Watercress Kimchi:
– Trim the watercress and wash thoroughly.
– Mix with Korean red pepper flakes, salt, sugar, and a splash of soy sauce.
– Refrigerate for a few hours before serving.

Enjoy exploring the world of kimchi with these diverse and delicious recipes. Each vegetable brings its own unique flavor and texture to the fermentation process, resulting in a medley of vibrant and tangy dishes to enhance your meals. Experiment with different combinations and adjustments to suit your taste preferences, and don’t forget to share your creations with family and friends. Happy fermenting!