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Kimchi

  • ACTIVE: 30 MIN
  • SERVINGS: 2 cups
  • HEALTHY
  • MAKE-AHEAD

  1. 3 cups coarsely shredded Napa cabbage (8 ounces)
  2. 1 medium carrot, julienned
  3. 1/2 medium red bell pepper, peeled and julienned
  4. 1/2 medium yellow bell pepper, peeled and julienned
  5. One 3-inch piece of daikon, peeled and julienned
  6. 1 scallion, thinly sliced
  7. 2 tablespoons soy sauce
  8. 1 tablespoon honey
  9. 2 tablespoons julienned ginger
  10. 2 garlic cloves, thinly sliced
  11. 1 tablespoon Asian fish sauce
  12. 2 teaspoons Chinese chile sauce
  13. 2 tablespoons fresh lime juice
  14. 2 tablespoons fresh lemon juice
  15. 2 tablespoons fresh orange juice
  16. 2 teaspoons sweet paprika
  1. Bring a large saucepan of salted water to a boil. Add the cabbage and blanch for 1 minute. Drain and rinse under cold water. Squeeze the cabbage and pat dry. In a large bowl, toss the cabbage with the carrot, bell peppers, daikon and scallion.
  2. In a medium saucepan, combine the soy sauce, honey, ginger and garlic with 1 cup of water and bring to a boil. Remove from the heat and add the fish sauce, chile sauce, the lime, lemon and orange juices and the paprika. Pour the mixture over the vegetables and toss well. Let cool. Transfer the vegetables to a tall airtight jar, cover and refrigerate for 2 weeks.