Homemade Mixed Vegetables Kimchi Recipe

Kimchi, famous for its spicy, acidic, and umami-rich flavors, is a staple Korean side dish. Though many varieties use different veggies, traditional kimchi is made with Napa cabbage. Today, we’ll look at something delicious: making mixed vegetables with kimchi, which is a fantastic way to use up different veggies in your fridge and tastes delicious. This is a flexible dish that can give any meal a spicy twist. Before getting started, here is my few blog ideas on sustainable approach in kitchen.

Ultimate Guide to Store Food In The Fridge 

5 Best Ways To Reuse Kitchen Waste

Is Kimchi Healthy ?

One great way to get probiotics is through kimchi. Because probiotics strengthen the immune system, enhance digestion, and balance the gut bacteria. 

Additionally, kimchi is a great source of minerals like calcium, iron, and potassium as well as vitamins A, B, C, and K, all of which are vital for good health. 

Because it contains vegetables, kimchi has a high fiber content despite being low in calories, which makes it a fantastic addition to a diet intended to help with weight management.

Also, antioxidants found in foods like garlic, ginger, and chili peppers aid in the body’s fight against inflammation.

mixed vegetable kimchi

 

Mixed vegetable kimchi

This vibrant and tangy Korean dish is perfect for adding a spicy kick and probiotic boost to your meals with a combination of variety of fresh vegetables , fermented with a flavorful paste of herbs.
Prep Time 2 hours
Course Side Dish
Cuisine korean

Equipment

  • 1 jar
  • 1 mixing bowl

Ingredients
  

Vegetables:

  • Napa cabbage chopped – 2 cup
  • Carrots julienned – 1 cup
  • Radish julienned – 1/2 cup
  • Cucumber sliced into thin rounds – 1/2 cup
  • Green onions cut into 1-inch pieces – 1/4 cup
  • Bell peppers julienned (red, yellow, or green) – 1/2 cup

For the Kimchi Paste:

  • Garlic minced – 6 cloves
  • Ginger minced – 2 tsp
  • Gochugaru that’s Korean red chili flakes – 2tbsp
  • Fish sauce – 2 tbsp
  • Sugar – 2 tbsp
  • Soy sauce – 1 tbsp
  • Rice vinegar – 1tbsp
  • Water – 2 tbsp

For making salt brine :

  • Sea salt – 1/4 cup
  • Water – 4 cups

Instructions
 

Get the Vegetables Ready:-

  • Give each veggie a good wash.- Then roughly chop the Napa cabbage into small bits.
  • – Julienne the bell peppers, daikon radish, and carrots.
  • – Cut the cucumber into slender circles.- Dice the green onions into slices of one inch.

Prepare the Salt Brine:-

  • Mix 4 cups of water with the dissolved sea salt.- Fill a large bowl with all of the chopped vegetables.
  • – Cover the vegetables with the salt brine, making sure they are well submerged. If needed, weigh them down with a platter.
  • -Give the veggies a 2-hour soak to let the salt seep in and soften them.
  • Get the Kimchi Paste Ready: – Minced ginger and garlic, gochugaru, fish sauce (or soy sauce), sugar, rice vinegar, and water should all be combined in a small bowl.- Mix thoroughly to make a smooth paste.

Prepare the Kimchi : –

  • After two hours, strain and rinse the vegetables in cool water to get rid of any extra salt.- Squeeze out as much water as possible from the vegetables.- Repackage the veggies into a dry, clean bowl.
  • – Combine the vegetables with the kimchi paste. Using a spoon, carefully mix until all the veggies are well coated with the paste.

Let the Kimchi ferment:-

  • Pour the kimchi into a fresh, airtight container or jar.- Squeeze off any trapped air and make sure the veggies are fully immersed in their own juices by applying a strong press.- A space of approximately one inch should be left at the top of the jar to accommodate fermentation-related expansion.- Place the jar lid on and let it
  • Depending on the temperature and desired degree of fermentation, seal the jar and store it at room temperature for one to two days. Increased warmth will speed up the procedure.- Every day, check the kimchi. When the fermentation reaches the desired consistency, put it in the fridge.

Time to Enjoy :-

  • Your mixed vegetable kimchi is ready to eat right away, but as it ferments in the fridge, it will get more flavorful over time.- Serve it alongside your favorite Korean foods, rice, or noodles.
Keyword fermented food, kimchi, probiotic
Tried this recipe?Let us know how it was!

Instructions To Make Vegetables Kimchi 

Get the Vegetables Ready:- 

Give each veggie a good wash.- Then roughly chop the Napa cabbage into small bits.

– Julienne the bell peppers, daikon radish, and carrots.

– Cut the cucumber into slender circles.- Dice the green onions into slices of one inch.

Prepare the Salt Brine:- 

Mix 4 cups of water with the dissolved sea salt.- Fill a large bowl with all of the chopped vegetables.

– Then, cover the vegetables with the salt brine, making sure they are well submerged. If needed, weigh them down with a platter.

Soak the vegetables for two hours to allow the salt to penetrate and tenderize them.

Prepare the Kimchi Paste: – In a small bowl, add the minced ginger and garlic, gochugaru, fish sauce (or soy sauce), sugar, rice vinegar, and water.- In order to create a smooth paste, fully mix.

Prepare the Kimchi : – 

After two hours, strain and rinse the vegetables in cool water to get rid of any extra salt.- Squeeze out as much water as possible from the vegetables.- Repackage the veggies into a dry, clean bowl.

– Combine the vegetables with the kimchi paste. Using a spoon, carefully mix until all the veggies are well coated with the paste.

Allow the kimchi to ferment :-

Transfer the kimchi to a brand-new, airtight jar or container by applying little push. So that it ensure the vegetables are completely submerged in their own juices and release any remaining air.- To allow for expansion caused by fermentation, leave about an inch of room at the top of the jar.- Close the jar cover and allow it to

Seal the jar and leave it to ferment for one to two days at room temperature, depending on the temperature and desired level of fermentation. Warmer temperatures will expedite the process.- Check the kimchi each day. Place it in the refrigerator once the fermentation has reached the appropriate consistency.

Your mixed vegetable kimchi is ready to eat right away, but as it ferments in the fridge, it will get more flavorful over time.- Serve it alongside your favorite Korean foods, rice, or noodles.

How to check fermented level ?

Ferment at room temperature for 1-5 days, depending on the ambient temperature. Taste daily and refrigerate once it reaches your preferred level of fermentation.

Tips and Variations

  • If you prefer a milder kimchi, reduce the amount of gochugaru.
  • To keep it vegetarian or vegan, use soy sauce, chili sauce or tamari instead of fish sauce .
  • Feel free to add other vegetables like broccoli, cauliflower, zucchini or cucumbers.
  • Make sure to pack the vegetables tightly into the fermentation container to minimize air exposure, which can lead to spoilage.
  • Add fruits like apples, pineapples, pears, oranges or any berries to your vegetable mix for a sweet and tangy fruit kimchi.
  • You can also combine root vegetables like carrots, radishes, and beets for a crunchy and colorful kimchi. Add ginger and garlic for extra flavor.
  • To enhance flavor you can add fermented shrimps (saeujeot) , soy sauce or miso paste.

Preparing mixed vegetable kimchi at home is a satisfying way to have a customized, tasty, and nourishing preparation comparative to store bought ones. Try varying the vegetables and degree of spiciness in your kimchi to make the best choice . Cheers to your cooking !


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