Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

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

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) julienned ginger
    • 3 cup(s) coarsely shredded Napa cabbage
    • 2 tablespoon(s) fresh lime juice
    • 2 clove(s) garlic
    • +11 other ingredients
  • Kimchi
    • 1 1/2 teaspoons crushed red pepper
    • 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
    • 3 tablespoons salt
    • 1 1/2 cups water
    • +2 other ingredients


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