1. Cucumber Kimchi Recipe
Ingredients (for 3-4 servings)
・7 oz (200g) Cucumber
・1 tsp Salt for preparation
Kimchi paste★
・2 tsp Korean chili powder (Gochugaru)
・2 tsp Honey
・1/2 tsp Soy sauce
・1 tsp Grated garlic
・1 tsp Grated ginger
・A pinch of Salt
Direction
1. Cut cucumber into desired pieces. Sprinkle 1 tsp salt and spread over the entire cucumber. Let sit for 5 minutes.
2. Mix [★] in bowl, and make kimchi paste.
3. Wash cucumbers, and pat it dry with paper towel. Toss with kimchi paste. It tastes best if you let flavors soak in for 2 hours in refrigerator before eating.
Ready to eat!
Shelf life: About 1 week in refrigerator
2. Chinese Cabbage Kimchi Recipe
Ingredients (for 4-5 servings)
・1 lb (450g) Chinese cabbage
・2-3 tbsp Salt for preparation
Kimchi paste★
・3 tbsp Korean chili powder (Gochugaru)
・1.4 oz (40g) Grated apple
・2 tsp Dashi granules (Hondashi)
・2 tsp Grated garlic
・2 tsp Grated ginger
・2 tsp Salted rice malt (optional)
・2 tsp Sugar
・1 tsp Salted squid guts or Fish sauce
Direction
1. Rub salt all over Chinese cabbage without cutting. Let sit for 5 minutes.
2. Mix [★] in bowl, and make kimchi paste.
3. Wash Chinese cabbage, and pat it dry with paper towel. Apply kimchi paste while turning leaves one by one. It tastes best if you let flavors soak in for 2 hours in refrigerator before eating.
Ready to eat!
Shelf life: About 1 week in refrigerator
3. Celery Kimchi Recipe
Ingredients (for 2-3 servings)
・5 oz (140g) Celery
Kimchi paste★
・2 tsp Korean chili powder (Gochugaru)
・1 tsp Grated ginger
・1 tsp Sugar
・1/2 tsp Dashi granules (Hondashi)
・1/2 tsp Fish sauce
・1/2 tsp Grated garlic
・A pinch of Salt
Direction
1. Cut celery into sticks. Wash and pat it dry with paper towel.
2. Mix [★] in bowl, and make kimchi paste.
3. Mix celery with kimchi paste.
Ready to eat! (as soon as you make it.)
Shelf life: About 1 week in refrigerator
4. Daikon (Japanese Radish) Kimchi Recipe
Ingredients (for 4-5 servings)
・14 oz (400g) Daikon (Japanese radish)
・2 tbsp Salt for preparation
Kimchi paste★
・3 tbsp Korean chili powder (Gochugaru)
・1.4 oz (40g) Grated apple
・2 tbsp (10g) Salted kombu
・2 tsp Dashi granules (Hondashi)
・2 tsp Grated garlic
・2 tsp Grated ginger
・1 tsp Rice vinegar
・1 tsp Soy sauce
・1 tsp Sugar
Direction
1. Dice daikon, and rub salt all over them. Let sit for 10 minutes.
2. Mix [★] in bowl, and make kimchi paste.
3. Soak daikon in water for 10 minutes, and drain water. Pat it dry with paper towel. Toss with kimchi paste. It tastes best if you let flavors soak in for few hours or one night in refrigerator before eating.
Ready to eat!
Shelf life: About 1 week in refrigerator
5. Tomato Kimchi Recipe
Ingredients (for 3 servings)
・1.1 lb (500g) Tomato
・1 oz (30g) Carrot
・1 oz (30g) Chinese chive
・1/2 tsp Salt
Kimchi paste★
・1.5 tbsp Miso paste
・1 tbsp Sugar
・2 tsp Fish sauce
・2 tsp Sesame oil
・1.5 tsp Red cayenne pepper powder
・1.5 tsp Soy sauce
・1 tsp Grated ginger
・1/2 tsp Grated garlic
Direction
1. Remove heft from tomatoes and put them into boiling water for 30 seconds, then transfer them into cold water. Peel skin.
2. Shred carrot, and chop Chinese chive. Sprinkle salt and stir to combine. Let sit for 5-10 minutes.
3. Mix [★] in bowl, and make kimchi paste.
4. Wash carrot and Chinese chive. Pat it dry with paper towel. Mix them with kimchi paste.
5. Finally, prepare tomatoes. Cut slit with knife to about 2/3 depth.
6. Push vegetable kimchi paste into the tomato slice. It tastes best if you let flavors soak in for 30 minutes to 1 hour in refrigerator before eating.
Ready to eat!
Shelf life: About 1 week in refrigerator
6. Turnip Kimchi Recipe
Ingredients (for 3-4 servings)
・7 oz (200g) Turnip (with leaves)
・2-3 tsp Salt for preparation
Kimchi paste★
・1 tbsp Korean chili powder (Gochugaru)
・0.7 oz (20g) Grated apple
・2 tsp Sugar
・1.5 tsp Grated garlic
・1.5 tsp Grated ginger
・1 tsp Salted rice malt
・1/2 tsp Rice vinegar
・1 pack of Bonito flake shaving (3-5g)
・A pinch of Salt
Direction
1. Cut turnip into desired pieces. Rub salt all over turnip. Let sit for 5 minutes. Chop leaves, and cook it in microwave for 1.5 minutes.
2. Mix [★] in bowl, and make kimchi paste.
3.Soak turnip in water for 5 minutes, and drain water. Once turnip leaves are cooled, squeeze water from it. Pat them dry with paper towel. Toss with kimchi paste.
Ready to eat! (as soon as you make it.)
Shelf life: About 1 week in refrigerator
