Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
  • 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
  • 1 (2-lb.) napa cabbage, trimmed, cut lengthwise into 8 sections, then crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
  • + 7 more ingredients
    • 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
    • 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks

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 lemon juice
    • 2 tablespoon(s) fresh lime juice
    • 3 cup(s) coarsely shredded Napa cabbage
    • 1 medium carrot
    • +11 other ingredients
  • Kimchi
    • 4 garlic cloves, minced
    • 3 tablespoons salt
    • 1 cup coarsely chopped green onions
    • 4 teaspoons grated peeled fresh ginger
    • 1 1/2 cups water
    • +1 other ingredients


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