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Kimchi

This mildly spiced kimchi can be made hotter by adding more ground chiles. It will get more sour with time; if it becomes too sour to enjoy on its own, use it to make Kimchi Stew.

Ingredients: 

Ingredients: 

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½ cup kosher or coarse sea salt
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1 small head napa cabbage (1½ lb.), halved and cut into ½-inch-thick slices
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9 chiles de arbol or Thai bird chiles
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1 medium daikon radish, julienned (4 oz.)
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6 green onions, cut into ½-inch lengths
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2 Tbs. unseasoned rice vinegar
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2 cloves garlic, minced (2 tsp.)
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2 tsp. grated fresh ginger
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1 tsp. sugar

Instructions: 

1. Stir salt into 2½ cups water in large nonreactive bowl. Add cabbage, and stir to coat leaves well. Let stand 5 hours, or overnight, stirring occasionally. Drain.

2. Grind chiles in coffee grinder until powdered (it’s OK if there are some larger bits).

3. Transfer cabbage to clean bowl, and add 1½ Tbs. ground chiles, radish, green onions, rice vinegar, garlic, ginger, and sugar. Toss with hands (wearing rubber gloves) to coat. Transfer to clean 1-quart canning jar, packing cabbage tightly. Seal with lid. Let stand 2 to 3 days at room temperature, turning upside down occasionally to coat cabbage with pickling liquid. Store in fridge up to 2 weeks.

Nutrition Information: 

Calories: 
19
Protein: 
1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
Carbohydrates: 
3 g
Cholesterol: 
0 mg
Sodium: 
217 mg
Fiber: 
<1 g
Sugar: 
1 g
Yield: 
Makes 4 cups

Comments on this Recipe

Vege kimchi

Kimchi

“1/2 cup kosher or course sea salt” must contain a typo. Maybe they meant Tbs or tsp? I had a great kimchi until I added this avalanche of salt. Now it’s inedible. I had to spit it out, and then I had to spit out the spit in my mouth because it was still too salty. I’ll probably have to throw the whole thing out, because I would need about 20+ more napa cabbages to offset the ocean water taste.

Rule of thumb is for 1kg cabbage 1 tbsp salt, above recipe it should be 1tsp of salt.