Name: Kimchee with Guajillo Chile Paste
Yield: Makes 2 qt [900 g]
Cuisine: Korean
Ingredients: 6 garlic cloves, chopped; 1 Tbsp fish sauce; 3 dried guajillo chiles; Kosher salt; 2 heads napa cabbage; ¼ cup [60 ml] white wine vinegar; 2 Tbsp water; ½ yellow onion, diced; One 1-in [2.5-cm] piece fresh ginger, peeled and roughly chopped

Preparation info

Makes
2 qt

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Guajillo is not the variety of chile that would normally be included in an authentic Korean kimchee, but I urge you to try it for yourself. The results are outstanding. I like my kimchee slightly sweet but more on the sour-salty end of the scale. This recipe hits that note.

Ingredients

2 heads napa cabbage
Kosher salt

Method

Cut each head of cabbage into quarters, discarding the stem. Cut each quarter crosswise into 2-in- [5-cm-] thick pieces. In a large bowl, sprinkle the cabbage with 2 Tbsp salt. Massage the salt into the cabbage until it releases some water and feels wet. You want the cabbage to taste and feel salty, so add more, 1 tsp at a time, if needed.