Kimchi

Name: Kimchi
Yield: Makes about 5 cups [795 g]
Cuisine: Korean
Ingredients: 1 head (about 2 lb [910 g]) napa cabbage; 5 fresh bird’s-eye chiles, tops removed; 6 green onions, white parts halved lengthwise, whites and greens cut into 1 in [2.5 cm] pieces; 10 medium garlic cloves; 1 Tbsp kosher salt; 5 oz [140 g] ginger (about a 6 in [15 cm] piece), peeled and cut into ¼ in [6 mm] thick slices

Preparation info

Makes about
5 cups

Difficulty
Easy

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

Tung uses fresh bird’s-eye chiles and ginger to put her own mark on the traditional Korean fermented cabbage side dish. This recipe is very close to the one she developed as a child in Vietnam. The heat of this kimchi became famous among Hy Vong customers.

Ingredients

5 oz [140 g] ginger (about a 6 in [15 cm<

Asia
Americas
United States
Korea
Vietnam
Side dish
Gluten-free
Vegan
Southeast Asia

Method

In the bowl of a food processor, process the ginger, garlic, and chiles until minced, stopping short of making a paste. Add ½ cup [120 ml] of water and mix with a spoon. Set aside.

Halve the cabbag