"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any vegetable," explains Marja Vongerichten. "Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." This classic recipe includes napa cabbage, ginger and garlic. More Jean-Georges Vongerichten Recipes

Marja Vongerichten
Jean-Georges Vongerichten
December 2011

Gallery

© Michael Turek

Recipe Summary

active:
30 mins
total:
2 hrs
Yield:
Makes 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In each of 2 very large bowls, layer the cabbage with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.

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  • Fill a sink with cold water. Swirl the cabbage in it to remove the salt; drain and repeat. Drain the cabbage well, lightly pat dry with paper towels and transfer to a very large bowl.

  • In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.

  • Add the daikon and scallions to the cabbage and toss. Add the garlic mixture and the red pepper powder and toss thoroughly. Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely. Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling. Store in the refrigerator.

Make Ahead

The kimchi can be refrigerated for up to 6 months.

Notes

Korean red pepper paste and powder are available online at hmart.com.