Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
  • 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks
  • 1 medium apple, unpeeled, cored and quartered
  • 3 Tbs. dark brown sugar
  • 5 medium cloves garlic, peeled
  • 2 Tbs. plus 1 tsp. kosher salt or sea salt
  • 1 Tbs. kosher salt or sea salt
  • + 7 more ingredients
    • 1 (2-lb.) napa cabbage, trimmed, cut lengthwise into 8 sections, then crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
    • 1 cup gochu garu (coarse Korean red pepper flakes)
    • 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced
    • ½ medium yellow onion, peeled
    • 1 tsp. granulated sugar
    • 6 to 8 oil-packed anchovy fillets, drained
    • 8 to 10 scallions, halved lengthwise and then cut crosswise into 2-inch pieces

In a medium bowl, combine the gochu garu with 1/2 cup water. Add the sugar and salt and mix well. Set aside. In a food processor, purée the apple, onion, anchovies, garlic, and ginger until smooth. Add the purée to the red pepper paste and mix thoroughly. Refrigerate the paste in an airtight co...

View full recipe at Fine Cooking

Comments

Variations on Kimchi

  • Kimchi
    • 2 tablespoon(s) fresh lime juice
    • 2 tablespoon(s) fresh orange juice
    • 1 tablespoon(s) honey
    • 1 3-inch piece of daikon
    • +11 other ingredients
  • Kimchi
    • 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
    • 1 1/2 teaspoons crushed red pepper
    • 1 1/2 cups water
    • +3 other ingredients


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