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Kimchi
- Makes
2
one pint jars - Difficulty
Easy
By Ivy Manning
Published 2014
Kimchi, the name used for a broad array of pickled korean vegetables, is a delicious addition to soups, salads, and stir-fries. Here’s a recipe for small-batch kimchi that’s hot but not too spicy, with nice chunks of crunchy daikon and a hint of sweetness from asian pears.
Ingredients
- Napa cabbage,
1 smallhead 1 lb 500 g - Daikon radish
Method
Have ready 2 sterilized jars and their lids.
Cut 1 inch (2.5 cm) off the root end of the cabbage and discard. Quarter the cabbage lengthwise. Cut the quarters crosswise into strips 1 inch (2.5 cm) wide, plunge them into a large bowl of cold water, and drain. In a large bowl, toss the cabbage and daikon with the salt. Weigh the vegetables down with a few heavy plates and let stand for ab
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