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Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.
It is a staple of every Korean household, therefore it’s an important part of Korean culture, and I hope you try it!
Classic Christmas songs, hitting radio stations, malls, and stores… You are definitely feeling the holiday spirit everywhere around here.
Don’t you agree that people are just a bit happier in December, then everyone is back to grumpy selves in January, then back to happy around tax time?!
NOW, LET’S TALK ABOUT KIMCHI, SHALL WE?
The recipe finally made it on my blog, and the biggest reason is not only ’cause I love kimchi so much, but because I received an overwhelming number of requests in the last few months with the same question: “how do I knowingly make my own kimchi?” – So here it is!
I am also asked a lot, especially in stores when I purchase tofu-how does it, taste, or can you make your own. I never tried naturally making tofu, but maybe I should do a little research and make my own.
But that will wait for a while until then I will enjoy the store-bought. Ok… I was positively off the subject for a bit there, let‘s continue thoughtfully…
What is kimchi?
As I said, Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.
It is a staple of every Korean household, therefore it’s an important part of Korean culture.
Kimchi can be eaten as an accompaniment to almost any meal, and it serves as a side dish with every meal.
There are many different variants of kimchi, that’s why I named it in the title “Napa cabbage”, to be specific what kind of kimchi I am presenting today.
This particular one is called “mak baechu kimchi” because it is chopped into bite-size pieces for quick fermentation, simpler serving, and easy consumption later.
The most popular and recognizable kimchi out of all varieties is made from napa OR Chinese cabbage (baechu)- however, cucumber, daikon or white radish, scallions kimchi, and much more depending on the season are also loved and made by Koreans.
Kimchi can be non-spicy, mild, and very spicy depending on how much chili powder you are using.
The taste of fermented kimchi has a pinch of sourness, slight burn in your mouth from the spiciness, prudent smell, and kimchi should have a crunch when you bite it.
NOTE* Napa cabbage is lighter in color than other Chinese cabbages such as Bok Choy, which is also sometimes called Chinese cabbage.
I can’t wait until my kimchi ferment for a few months, so I can make delicious stews such as Kimchi Jjigae,
Budae Jjigae or use it in my Gourmet Ramen Soup, and of course kimchi pancakes, so good! I hope you will try it and please don’t be intimidated, because it is a simple “labor of love” recipe, full of flavor, nutrition and I must add pure deliciousness.
If you decide to make Korean Fermented Napa Cabbage at home please tag on my social media, or Instagram @SandrasEasyCooking using hashtag #sandraseasycooking. Thank you so much for your love and support!
Yes, you can make kimchi without sweet rice porridge. I like to use it because it pulls all the ingredients together.
But it is optional. No, you do not have to add any seafood products. If you are able to get it or eat it, I recommended it, but it is optional. I like to keep it in the garage and I wrap the container with a plastic bag to eliminate the odor as much as possible.
Even though it is sealed completely with the lid, the kimchi smell will escape.
Usually, after 3 days, I put it in the fridge. All the products can be purchased online, or at Asian markets. Some ingredients could be found even in local grocery stores.
I like TO ADD ABOUT SODIUM levels if you never made kimchi before be careful if you are using salted shrimps and oyster sauce or fish sauce... all three ingredients are salty so please add a little bit at the time and taste.
I found this one perfect for me, but we all have different taste buds. If you are not adding any of the above, then use SALT to TASTE!
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A delicious and healthful recipe, Air Fryer Ginger Turmeric Cauliflower over Yogurt combines the aromatic mixture of ginger and turmeric with the nutty flavor of roasted cauliflower.
This delicious creation is rich in antioxidants, nutrients, and taste. This dish will fulfill your cravings whether you’re seeking for a side dish or the main entrée for a vegetarian supper. The yogurt cools the palette after each bite by adding a smooth and creamy ingredient.
There are several health advantages to this dish in addition to its great flavor. Caoliflower, a cruciferous vegetable also known as Brassica vegetable is high in fiber, vitamins, and minerals. It’s one of those Veg that I really love muching raw, but also roasted like this.
It is an excellent supplement to any diet because it is low in calories and high in antioxidants. Conversely, turmeric and ginger are well known for their ability to support a healthy immune system and their anti-inflammatory qualities among many other health benefits.
Even while this dish is typically served vegetarian, it goes well with a wide range of meats; fish, chicken, or any other protein you like will all work well together to enrich and balance the taste of the dish.
The charred notes from the grilled meat combined with the roasted cauliflower and creamy yogurt create a symphony of flavors that will tantalize your taste buds.
As a firm advocate of balanced meals, I believe this Air Fryer Ginger Turmeric Cauliflower over Yogurt dish is the perfect addition to any meal. The combination of savory and a bit sweet flavors creates a harmonious balance.
Also, using the air fryer for this recipe will give you crispy and flavorful Ginger Turmeric Cauliflower with a fraction of the oil used in traditional roasting.
Now, when we are mentioning oven roasting, then you can roast these for 20-25 minutes, or until you reach a texture to your liking. If you do not have an air fryer you can use the convection mode feature which is built-in nowadays on most newer range ovens
Convection ovens and air fryers are somewhat similar appliances. Both of them function by using a fan to circulate hot air, which gives food a more uniform, quicker cooking, as well as a crispier texture. Obviously, you can’t use it for everything, but for roasting, it is perfect.
Whether you serve it as a side dish or make it the centerpiece of your meal, this delightful creation is sure to impress. I encourage you to give it a try and let me know what you think!
If you try making this simple dish, Air Fryer Ginger Turmeric Cauliflower over Yogurt, let me know here or over social media. Don’t forget to follow me on Instagram, Facebook or Pinterest; search @sandraseasycooking
Happy Cooking!
Using the air fryer for this recipe will give you crispy and flavorful Ginger Turmeric Cauliflower.
Regular plain yogurt can definitely be used with Greek yogurt, however Greek yogurt has the potential to have twice as much protein per serving.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
