Kimchi
Recipe GLPRc75e99f2eb1c50
A traditional Korean fermented cabbage side dish with a complex blend of spicy, garlicky, and tangy flavors. Napa cabbage is salted to draw out moisture, then coated in a paste made from Korean chili paste, chili powder, garlic, and ginger, before being left to ferment at room temperature and develop its characteristic punch and depth.
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Ingredients
1 large Napa cabbage (about 2 pounds)
2 tablespoons coarse salt
1/3 cup white rice vinegar
3 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon very finely minced garlic
2 tablespoons Korean chili powder (gochugaru)
1/2 tablespoon very finely minced fresh ginger
4 scallions, cut into 2-inch batons including green tops
Directions
Remove the tough outer leaves from the Napa cabbage and discard them. Cut the cabbage in half lengthwise, then remove and discard the hard core section at the base.
Cut the cabbage halves into 2-inch pieces. Place the cut cabbage in a large nonreactive bowl and toss thoroughly with the coarse salt until evenly coated.
Transfer the salted cabbage to a nonreactive colander. Place a plate on top and weight it down with a heavy object (such as a can or jar). Let the cabbage sit for 8 hours at room temperature to release its liquid.
In a large nonreactive bowl, whisk together the rice vinegar, gochujang, minced garlic, gochugaru, and minced ginger until well combined and smooth.
Rinse the cabbage under cold water to remove excess salt, then gently squeeze each handful to remove as much water as possible. Add the drained cabbage in small batches to the marinade bowl, squeezing well before each addition, and mix gently but thoroughly to coat with the paste.
Add the scallion batons to the cabbage mixture and fold them in gently.
Pack the kimchi tightly into a clean 2-quart jar, pressing down so the vegetables are submerged under their liquid. Cover the jar loosely (or use a cloth to allow fermentation gases to escape) and let it ferment at room temperature for 48 hours.
After 48 hours, seal the jar and transfer it to the refrigerator. Allow the kimchi to chill and continue developing its flavors for at least 4 days before serving. The kimchi will keep refrigerated for several weeks.
