Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • 6 to 8 oil-packed anchovy fillets, drained
  • 1 tsp. granulated sugar
  • ½ medium yellow onion, peeled
  • 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced
  • 2 Tbs. plus 1 tsp. kosher salt or sea salt
  • 5 medium cloves garlic, peeled
  • 1 medium apple, unpeeled, cored and quartered
  • + 7 more ingredients
    • 1 cup gochu garu (coarse Korean red pepper flakes)
    • 1 (2-lb.) napa cabbage, trimmed, cut lengthwise into 8 sections, then crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
    • 1 Tbs. kosher salt or sea salt
    • 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks
    • 8 to 10 scallions, halved lengthwise and then cut crosswise into 2-inch pieces
    • 3 Tbs. dark brown sugar
    • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)

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 clove(s) garlic
    • 2 tablespoon(s) soy sauce
    • 1 scallion
    • 2 tablespoon(s) julienned ginger
    • 2 teaspoon(s) Chinese chile sauce
    • +10 other ingredients
  • Kimchi
    • 4 garlic cloves, minced
    • 3 tablespoons salt
    • 1 cup coarsely chopped green onions
    • 4 teaspoons grated peeled fresh ginger
    • 1 1/2 cups water
    • +1 other ingredients


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