Recipes Spicy Cabbage, Carrot and Daikon Kimchi 5.0 (1) 1 Review 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. By Jordan Champagne and Todd Champagne Updated on February 3, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Antonis Achilleos Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 1 quart Ingredients 1/4 cup fine sea salt 1 quart bottled spring water, warmed 1 pound Napa cabbage, cut into 2-inch pieces 1 carrot, sliced crosswise 1/8 inch thick 1/2 pound daikon, peeled and sliced crosswise 1/4 inch thick 4 medium garlic cloves, coarsely chopped 4 scallions, sliced 1/2 inch thick 3 tablespoons coarsely grated fresh ginger 3 fresh red chiles, thinly sliced 2 tablespoons Korean red chile powder (Kochukaru), optional Directions 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. 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. 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. Discard any liquid and seal the jar. Refrigerate the kimchi for up to 1 month. Rate it Print