Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

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

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 tablespoon(s) honey
    • 1 3-inch piece of daikon
    • 2 teaspoon(s) sweet paprika
    • 2 tablespoon(s) fresh lemon juice
    • 2 tablespoon(s) julienned ginger
    • +10 other ingredients
  • Kimchi
    • 4 garlic cloves, minced
    • 1 cup coarsely chopped green onions
    • 3 tablespoons salt
    • 4 teaspoons grated peeled fresh ginger
    • 1 1/2 cups water
    • +1 other ingredients


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