Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

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

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 medium carrot
    • 2 tablespoon(s) julienned ginger
    • 2 teaspoon(s) Chinese chile sauce
    • 2 tablespoon(s) fresh lemon juice
    • 0.5 medium red bell pepper
    • +10 other ingredients
  • Kimchi
    • 1 1/2 teaspoons crushed red pepper
    • 4 garlic cloves, minced
    • 3 tablespoons salt
    • 1 1/2 cups water
    • +2 other ingredients


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