Fiery, sour and salty, this variation of a home pickle that comes straight from Korea is a staple so beloved in its home country that many employers provide what is called a kimchi allowance, so employees can afford to buy the ingredients to make this delicious vegetable dish at home. It’s actually very simple to make and only requires a bit of patience to let the flavors develop through a bit of fermentation: the red pepper powder is what gives it its unmistakable heat and color, while the sugar is meant to aid the fermentation process and tame the bite of the ginger and pepper in the kimchi. This is perfect with other Korean dishes such as grilled pork, or as an appetizer to a meal, but you may find that you can enjoy this piquant pickle on its own with a big bowl of hot white rice.
- 1 pc Napa cabbage
- ½ cup kosher salt
- 200 g daikon radish, cut into matchsticks
- 4 stalks spring onions, sliced
- ⅓ cup Korean red pepper powder
- 1½ tsp sugar
- ¼ cup fish sauce
- 1 thumb sized fresh ginger, minced
- 6 cloves garlic, minced
- Chop cabbage into 2 inch piece sections then place in a very large bowl.
- Sprinkle with salt and toss until salt is distributed evenly.
- Pour enough water to cover everything then cover with cling wrap then set it asidein room temperature for 24 hours.
- Drain cabbage then rinse it with cold water, gently squeeze the cabbage to remove excess liquid. Set aside then place in a separate bowl.
- Combine all the remaining ingredients in large bowl and stir well to combine then add the cabbage and mix using your hands. Make sure cabbage is well coated with the mixture.
- Place in a large jar enough to hold everything then tightly then cover it. Set it aside in a cool dark place for 24 hours.
- Open jar to let the gasses out then seal it again then refrigerate for at least 1 week.
Image Source: http://www.sbs.com.au/food/sites/sbs.com.au.food/files/styles/full/public/Kimchi.jpg?itok=5WuwwXnQ&mtime=1378968122
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