Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • 3 Tbs. dark brown sugar
  • 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 (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
  • 1 tsp. granulated sugar
  • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
  • + 7 more ingredients
    • 1 cup gochu garu (coarse Korean red pepper flakes)
    • 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced
    • 1 medium apple, unpeeled, cored and quartered
    • 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

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
    • 0.5 medium yellow bell pepper
    • 2 teaspoon(s) sweet paprika
    • 2 clove(s) garlic
    • 0.5 medium red bell pepper
    • 1 tablespoon(s) Asian fish sauce
    • +10 other ingredients
  • Kimchi
    • 4 garlic cloves, minced
    • 3 tablespoons salt
    • 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
    • +3 other ingredients


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