Kimchi

Kimchi
Photo by Scott Phillips

Ingredients

  • 1 Tbs. kosher salt or sea salt
  • ½ medium yellow onion, peeled
  • 6 to 8 oil-packed anchovy fillets, drained
  • 2 Tbs. plus 1 tsp. 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)
  • 8 to 10 scallions, halved lengthwise and then cut crosswise into 2-inch pieces
  • 1 medium apple, unpeeled, cored and quartered
  • + 7 more ingredients
    • 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks
    • 5 medium cloves garlic, peeled
    • 3 Tbs. dark brown sugar
    • 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)
    • 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
    • 1 3-inch piece of daikon
    • 2 tablespoon(s) fresh lime juice
    • 1 medium carrot
    • 2 tablespoon(s) julienned ginger
    • 1 scallion
    • +10 other ingredients
  • Kimchi
    • 4 teaspoons grated peeled fresh ginger
    • 1 1/2 cups water
    • 3 tablespoons salt
    • 4 garlic cloves, minced
    • 1 1/2 teaspoons crushed red pepper
    • +1 other ingredients


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