This is a Kimchi (Japanese fermented cabbage) dish that I have adapted to my own taste from the Epicurious web site. I know many people were a bit overwhelmed with the second head of Chinese cabbage this week, and Kimchi is a wonderful way to preserve this bountiful harvest. If you don’t have a chance to try it this week, there will be more cabbage ready in a few weeks! Enjoy
- 10 cups of water
- 2 Napa cabbages, washed and cut into 2-inch squares
- 1 cup coarse salt (or kosher or sea salt)
- 1 Tbsp finely chopped garlic
- 1 Tbsp chopped ginger
- 2 Tbsp red pepper flakes (kochukaru)
- 2 Tbsp sugar
- 5-10 radish (use fewer if you are using large daikon) sliced very thin
- 2 large carrots, grated (optional)
- 5 scallions, cut into 1/2 inch pieces
- fish sauce (optional*)
- In large nonreactive (glass, porcelain, or wood) bowl or pot, mix salt into water.
- Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
- Soak cabbage for 5-6 hours.
- Remove cabbage and rinse in cold water, squeezing out excess liquid.
- In a large bowl, mix garlic, ginger, red pepper flakes, sugar, carrots, radish, and scallions.
- Add cabbage and coat with seasoning mixture.
- Pack the seasoned cabbage into a large airtight jar with lid.
- Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.
*There are countless ways to make kimchi, but traditional recipes usually include fish sauce, brined tiny shrimp or fresh oysters. Try 2-3 Tbsp of fish sauce or 2 Tbsp of chopped brined shrimp if you’d like to experiment. I am always nervous about people oversalting their kimchi. Because every fish sauce and brined shrimp has a different amount of salt, I advise you to use them sparingly if you’ve never made kimchi before.