Kimchi

Name: Kimchi
Yield: Makes 2 one-pint (16–fl oz/500-ml) jars
Ingredients: Sugar, 2 teaspoons; Fish sauce, 1 tablespoon; Daikon radish, ½ lb (250 g), peeled, quartered lengthwise and sliced ¼ inch (6 mm) thick; Mild New Mexican chile powder, 1–2 tablespoons; Aleppo pepper or red chile flakes, 1 tablespoon; Green onions, ½ cup (1½ oz/45 g) chopped, including tender green tops; Sea salt, 1 tablespoon; Asian pear, 1, peeled, cored, and chopped; Napa cabbage, 1 small head (about 1 lb/500 g); Garlic, 1 tablespoon chopped; Fresh ginger, 1 tablespoon peeled and finely chopped

Preparation info

Makes
2
one pint jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

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 small head (about 1 lb/500 g)
Daikon radish

Fish course
Pescatarian
Gluten-free
Spicy

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