This simple, crunchy kimchi recipe from Top Chef winner Mei Lin cuts the traditional fermentation process down to just five hours. If Lin has any leftovers, she makes a quick and healthy stew by simmering them in dashi with tofu.
Slideshow:More Korean Recipes
1 large head of napa cabbage (3 pounds)—halved lengthwise, cored and cut
into 2-inch pieces
3 English cucumbers, sliced 1/3 inch thick
1 1/4 pounds daikon, peeled and cut into 1/2-inch pieces
1/2 cup gochugaru (Korean red chile flakes) (see Note)
1/4 cup plus 2 tablespoons unseasoned rice vinegar
6 large garlic cloves, chopped (1/4 cup)
3 tablespoons hot sesame oil
3 tablespoons fish sauce
2 scallions, chopped
3/4 teaspoon sugar
How to Make It
Put the cabbage, cucumbers, daikon and radishes in 4 separate bowls. Add 2 tablespoons of the kosher salt to each bowl and toss well to coat the vegetables. Let stand at room temperature for 1 hour.
Meanwhile, in a blender, combine all of the remaining ingredients and puree until almost smooth.
Drain the vegetables thoroughly and gently squeeze out any excess water. In a large bowl, toss all of the vegetables with the ginger-gochugaru dressing. Cover the kimchi and refrigerate for at least 4 hours before serving.
The kimchi can be refrigerated for up to 2 weeks.
Gochugaru is available at Asian markets, stores like Whole Foods and amazon.com.
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