Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

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

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
    • 0.5 medium red bell pepper
    • 1 scallion
    • 2 teaspoon(s) sweet paprika
    • 1 3-inch piece of daikon
    • 1 medium carrot
    • +9 other ingredients
  • Kimchi
    • 4 garlic cloves, minced
    • 1 cup coarsely chopped green onions
    • 4 teaspoons grated peeled fresh ginger
    • 1 1/2 cups water
    • 3 tablespoons salt
    • +1 other ingredients


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