Today, I’m excited to share two delightful kimchi recipes that are not only packed with flavor but also bring some wonderful health benefits. Let’s dive into the world of fermented goodness with Sichuan Pepper Cabbage Kimchi and Sweet Miso Pumpkin Kimchi.

Sichuan Pepper Cabbage Kimchi

This version of kimchi is a vibrant blend of textures and flavors, making it a perfect accompaniment to any meal.

Ingredients:

• 1 medium napa cabbage, cut into quarters
• 1/4 cup sea salt
• 4 cups water
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons grated ginger
• 4 cloves garlic, minced
• 3 tablespoons Korean gochugaru (red pepper flakes)
• 1 tablespoon sugar
• 2 green onions, sliced

Instructions:

1. In a large bowl, dissolve sea salt in water and add the cabbage quarters. Let it soak for about 2 hours, stirring occasionally.
2. Drain the cabbage and rinse it under cold water to remove excess salt. Squeeze out any excess moisture.
3. In a separate bowl, toast the Sichuan peppercorns for 2-3 minutes until fragrant. Grind them into a fine powder.
4. Combine the ground peppercorns, ginger, garlic, gochugaru, and sugar in a small bowl. Mix well to create a paste.
5. Add the drained cabbage and sliced green onions to the paste and mix thoroughly until the cabbage is well coated with the mixture.
6. Pack the kimchi into a clean, airtight container, pressing down to remove any air pockets.
7. Leave it at room temperature for 1-2 days to ferment, then refrigerate. Enjoy your homemade kimchi within a month!

Sweet Miso Pumpkin Kimchi

If you’re looking for a sweeter twist on traditional kimchi, this Sweet Miso Pumpkin Kimchi might just be the answer!

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Ingredients:

• 2 cups pumpkin, diced
• 1/4 cup miso paste (white or yellow)
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds

Instructions:

1. In a pot, steam the diced pumpkin for about 10 minutes until fork-tender. Let it cool.
2. In a bowl, mix the miso paste, sugar, soy sauce, rice vinegar, and grated ginger until well combined.
3. Once the pumpkin has cooled, gently fold it into the miso mixture until all the pieces are evenly coated.
4. Transfer to a jar or container and sprinkle sesame seeds on top. Let it sit at room temperature for a day to ferment.
5. Store in the refrigerator and enjoy this sweet and savory kimchi in a variety of dishes!

Both of these kimchi recipes bring a unique flair to your table and are a fantastic way to explore the art of fermentation. Enjoy experimenting with them!

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