- 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
- 20 medium radishes, quartered
- 1/2 cup kosher salt
- 4 ounces fresh ginger, peeled and coarsely chopped (about 3/4 cup)
- 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 this recipe
- 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.