We include an expanded story on kimchi with extra recipes. Go back to our home page and click on Pickling U, then click on The Ken of Kimchi.
Makes 2 Quarts
This is the national dish of Korea. We toned down the spiciness; yet it yields a lively version. "The library of a kimchi museum in Seoul holds more than 2,000 books about kimchi and thousands more dissertations. The U.S. magazine Health listed kimchi in its March issue as one of the world's five most healthful foods."
This is a wet version of kimchi. It is much faster and easy to prepare. After initial fermentation, you can adjust for more spiciness by adding extra chili flakes or even hot sauce. - Adapted by B. Hettig
| Chinese cabbage [Napa] | 1 LB. | (1 small) 1 inch squares |
| daikon radish | 1/2 lb | thin, half moon slices |
| ginger, fresh | 2 TBS. | finely minced |
| garlic, fresh | 1-1/2 TBS | minced |
| scallions | 3 or 4 | thin, slanted slices |
| Korean chile flakes (gochugaru) | 2-3 TBS | or 1/2 tsp. cayenne (to taste) |
| sugar | 1 tsp |
optional |
[optional to add a tsp or more of fish sauce]
1 Prep the five vegetables and place in a large bowl; mix well.
2 Toss ingredients well with the chile
3 Pack a clean 2-quart jar with the mixture, tamping as you go.
4 Go to the instruction booklet and prepare the brine as seen on page 8. Add sugar and fish sauce if using.
5 Pour in the brine mixture and complete the recipe as described on page 8.
*Korean Chile Flakes (gochugaru) can be found in Asian markets. For medium hot, use 2 TBS. For hot use 3TBS. or more to taste. It is milder than cayenne.