Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

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

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
    • 3 cup(s) coarsely shredded Napa cabbage
    • 2 tablespoon(s) fresh lemon juice
    • 2 tablespoon(s) julienned ginger
    • +11 other ingredients
  • Kimchi
    • 1 cup coarsely chopped green onions
    • 4 teaspoons grated peeled fresh ginger
    • 1 1/2 cups water
    • 1 1/2 teaspoons crushed red pepper
    • +2 other ingredients


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