Kimchi

Name: Kimchi
Yield: Makes 10 pickled cabbage halves
Cuisine: Korea
Ingredients: 5 heads Napa cabbage; 2 white Korean radishes, trimmed and cut into julienne strips; ½ bundle “green-thread” onions or Chinese scallions, cut into 2-inch lengths; Two 3-inch pieces ginger, peeled and finely chopped; ½ bundle Indian mustard leaves; 1 cup cayenne, moistened to make a paste; ¼ cup sugar; Korean watercress, cut into 2-inch lengths; ¾ pound sponge seaweed, cut into 2-inch pieces; 5 dried red chiles, seeded and cut into very thin “threads”; ½ cup pickled corvina, a Pacific fish, available in Korean markets, cut into julienne strips; ¾ pound shucked oysters, rinsed in lightly salted water; White parts of 4 scallions, trimmed and cut into 2-inch sections; 3½ cups kosher salt; 2 heads garlic, peeled and pureed in a garlic press; 1 cup pickled baby shrimp, chopped

Preparation info

Makes
10
pickled cabbage halves

Difficulty
Medium

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

There are as many kimchis as there are Koreans.* In the Korean diaspora as well as in Korea itself, the basic pickled cabbage, tongkimchi, which is the national condiment, the national dish, and the national folk panacea, starts out as Napa cabbage (aka nappa or celery cabbage or Chinese cabbage or in Korean, baechu [Brassica rapa var. pekinensis]), the big white-and-green, watery, crunchy cabbage now common in our markets.<

Ingredients

Asia
Korea
Condiment
Pescatarian
Spring
Winter
Gluten-free
Spicy

Ingredients

Method