Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • 1 cup gochu garu (coarse Korean red pepper flakes)
  • ½ medium yellow onion, peeled
  • 5 medium cloves garlic, peeled
  • 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 tsp. granulated sugar
  • 2 Tbs. plus 1 tsp. kosher salt or sea salt
  • + 7 more ingredients
    • 1 medium apple, unpeeled, cored and quartered
    • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
    • 6 to 8 oil-packed anchovy fillets, drained
    • 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced
    • 3 Tbs. dark brown sugar
    • 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks
    • 1 Tbs. 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
    • 1 3-inch piece of daikon
    • 2 teaspoon(s) sweet paprika
    • 1 medium carrot
    • 1 scallion
    • 2 clove(s) garlic
    • 2 tablespoon(s) soy sauce
    • +9 other ingredients
  • Kimchi
    • 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
    • 4 garlic cloves, minced
    • 1 1/2 teaspoons crushed red pepper
    • 1 1/2 cups water
    • +2 other ingredients


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