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.
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
- 1/2 cup kosher or coarse sea salt
- 1 small head napa cabbage (11/2 lb.), halved and cut into 1/2-inch-thick slices
- 9 chiles de arbol or Thai bird chiles
- 1 medium daikon radish, julienned (4 oz.)
- 6 green onions, cut into 1/2-inch lengths
- 2 Tbs. unseasoned rice vinegar
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. grated fresh ginger
- 1 tsp. sugar
Preparation
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.