Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • 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)
  • 2 Tbs. plus 1 tsp. kosher salt or sea salt
  • 3 Tbs. dark brown sugar
  • 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced
  • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
  • 1 medium apple, unpeeled, cored and quartered
  • + 7 more ingredients
    • 1 Tbs. kosher salt or sea salt
    • ½ medium yellow onion, peeled
    • 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, peeled
    • 1 cup gochu garu (coarse Korean red pepper flakes)
    • 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
    • 1 3-inch piece of daikon
    • 1 tablespoon(s) honey
    • 2 tablespoon(s) fresh orange juice
    • 2 teaspoon(s) Chinese chile sauce
    • 2 teaspoon(s) sweet paprika
    • +10 other ingredients
  • Kimchi
    • 4 teaspoons grated peeled fresh ginger
    • 3 tablespoons salt
    • 1 1/2 cups water
    • 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
    • +2 other ingredients


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