First Attempt at Kimchi

Kimchi, fermented cabbage, is a popular Asian condiment that adds depth and flavor to a variety of dishes ranging from a stir-fry to grilled lamb burgers. Kimchi can also be made into a form of pancake that resembles a spicy zucchini cake. Some variations of kimchi can be complex and involve the use of ingredients not readily found in a typical American grocery. Try making this fairly simple recipe as a first attempt like Ample Bites did.

Keep in mind that kimchi takes at least 5 days to make and that it only keeps for about 3 weeks after it is done.

This batch is destined to be a topping on this Sunday evening’s lamb burgers.


Spicy Napa Kimchi
(Adapted from recipe courtesy of Smoke & Pickles, Edward Lee, 2013)

Serve with Fatty Meats right off the grill and Bibimbop

Makes 1 Tightly-packed Gallon Jar

1 large Napa cabbage (4 to 5 pounds)
6 quarts water
1 cup Kosher salt

3 cups water
¾ cups sweet rice flour
¼ cup sugar

1 cup chopped onions
2 ½ cups Korean chile flakes
10 ounces daikon radish grated
1 4-ounce piece of ginger, grated with a microplane
6 garlic cloves, grated with a microplane
1/3 cup fish sauce
2 cups chopped scallions

Slice the cabbage lengthwise into quarters. Cut out the core and discard it. Put the cabbage in a large container and add the water and salt. Let stand at room temperature for 2 hours, drain and rinse.

Coarsely chop the cabbage into approximately 2-inch strips. Transfer to a large bowl.

To make the paste: Combine the water, rice flour, and sugar in a medium saucepan and bring to a simmer, stirring constantly until the mixture thickens, 1 to 2 minutes. Allow to cool while you make the guts.

To make the guts: Combine the onions, chile flakes, daikon, ginger, garlic and fish sauce in a food processor and process until well combined.

Fold the guts into the cooled paste. Add the chopped scallions.

Wearing clean latex gloves, mix the guts mixture thoroughly into the cabbage. Transfer to an airtight plastic container. Let stand at room temperature for 24 hours, then refrigerate. The kimchi will be ready in 4 to 5 days, and it will keep for another 2 weeks.

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