Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • 1 tsp. granulated sugar
  • 1 cup gochu garu (coarse Korean red pepper flakes)
  • 5 medium cloves garlic, peeled
  • 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
  • 8 to 10 scallions, halved lengthwise and then cut crosswise into 2-inch pieces
  • 6 to 8 oil-packed anchovy fillets, drained
  • + 7 more ingredients
    • ½ medium yellow onion, peeled
    • 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)
    • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
    • 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced
    • 3 Tbs. dark brown sugar
    • 2 Tbs. plus 1 tsp. 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 tablespoon(s) fresh lime juice
    • 2 tablespoon(s) soy sauce
    • 2 tablespoon(s) julienned ginger
    • 2 clove(s) garlic
    • 2 tablespoon(s) fresh lemon juice
    • +10 other ingredients
  • Kimchi
    • 3 tablespoons salt
    • 1 1/2 cups water
    • 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
    • 1 cup coarsely chopped green onions
    • +2 other ingredients


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