Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • 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
  • 6 to 8 oil-packed anchovy fillets, drained
  • ½ medium yellow onion, peeled
  • 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced
  • 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)
  • + 7 more ingredients
    • 1 Tbs. kosher salt or sea salt
    • 2 Tbs. plus 1 tsp. kosher salt or sea salt
    • 5 medium cloves garlic, peeled
    • 3 Tbs. dark brown sugar
    • ¾ lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
    • 1 medium apple, unpeeled, cored and quartered
    • 1 tsp. granulated sugar

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
    • 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
    • 1 1/2 teaspoons crushed red pepper
    • 4 teaspoons grated peeled fresh ginger
    • +3 other ingredients


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