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Spicy Cabbage, Carrot and Daikon Kimchi
© Antonis Achilleos

Spicy Cabbage, Carrot and Daikon Kimchi

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 30 MIN Plus 5 days fermenting
  • SERVINGS: Makes 1 quart

Kimchi is a naturally fermented, often chile-flecked pickle that many Koreans eat with almost every meal. A great gift for anyone who loves spicy food, this kimchi can be added to stir-fries, used as a burger topping or eaten straight from the jar.

  1. 1/4 cup fine sea salt
  2. 1 quart bottled spring water, warmed
  3. 1 pound Napa cabbage, cut into 2-inch pieces
  4. 1 carrot, sliced crosswise 1/8 inch thick
  5. 1/2 pound daikon, peeled and sliced crosswise 1/4 inch thick
  6. 4 medium garlic cloves, coarsely chopped
  7. 4 scallions, sliced 1/2 inch thick
  8. 3 tablespoons coarsely grated fresh ginger
  9. 3 fresh red chiles, thinly sliced
  10. 2 tablespoons Korean red chile powder (Kochukaru), optional
  1. In a large glass bowl, dissolve the salt in the water. Add the cabbage, carrot and daikon. Cover with a plate. Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged. Let stand at room temperature until the vegetables are covered with 1 inch of liquid, 2 hours.
  2. Pour off the liquid and reserve it. Lightly rinse the vegetables in a colander, then drain. Transfer the vegetables to a clean large bowl. Add the garlic, scallions, ginger, red chiles and chile powder and toss well.
  3. Tightly pack the vegetables into a wide-mouthed 1-quart jar; add enough of the reserved liquid to cover. Using a chopstick, poke out any air bubbles. Press a small bowl on top of the vegetables to keep them submerged. Cover loosely. Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.
  4. Discard any liquid and seal the jar. Refrigerate the kimchi for up to 1 month.


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