Active Time
30 MIN
Total Time
5 HR 45 MIN
Yield
Serves : Makes 12 cups

How to Make It

Step 1    

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.

Step 2    

Meanwhile, in a blender, combine all of the remaining ingredients and puree until almost smooth.

Step 3    

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.

Make Ahead

The kimchi can be refrigerated for up to 2 weeks.

Notes

Gochugaru is available at Asian markets, stores like Whole Foods and amazon.com.

 

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