Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

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

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 teaspoon(s) sweet paprika
    • 0.5 medium red bell pepper
    • 2 tablespoon(s) fresh lemon juice
    • 1 tablespoon(s) honey
    • 2 tablespoon(s) soy sauce
    • +10 other ingredients
  • Kimchi
    • 4 teaspoons grated peeled fresh ginger
    • 1 1/2 cups water
    • 3 tablespoons salt
    • 4 garlic cloves, minced
    • 1 1/2 teaspoons crushed red pepper
    • +1 other ingredients


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