Quick Kimchi
A quick and easy kimchi from Cecelia Hae-Jin Lee's _Quick and Easy Korean Cookings_. Leave it out at room temperature for 2-3 days, depending how fermented you like it to taste. This is a fairly mild kimchi, good for beginners. Adapted from Serious Eats. http://bit.ly/hNAFzd
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INGREDIENTS
Nutrition- 2heads napa cabbage
- 1medium daikon radish
- 1⁄4cup coarse sea salt
- 1cup water
- 4
- 7
- 2tablespoons minced ginger or 2 tablespoons grated ginger
- 2tablespoons korean chile powder
- 2tablespoons asian fish sauce
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DIRECTIONS
- Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
- Dissolve the salt in the water. Put the cabbage and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
- Drain the vegetables, reserving the water. Return the cabbage and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
- Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how pickled you like your kimchi to taste. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.
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