Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

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