This simple, crunchy kimchi recipe from Top Chef winner Mei Lin cuts the traditional fermentation process down to just five hours. If Lin has any leftovers, she makes a quick and healthy stew by simmering them in dashi with tofu. Slideshow: More Korean Recipes 

Mei Lin
July 2015

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Recipe Summary

active:
30 mins
total:
5 hrs 45 mins
Yield:
Makes 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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