My F&W
quick save (...)
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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.