Cook the Book: Quick Kimchi

Cook the Book: Quick Kimchi
Cook the Book: Quick Kimchi might be just the Korean recipe you are searching for. This recipe makes 8 servings with 77 calories, 4g of protein, and 1g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 654 would say it hit the spot. Head to the store and pick up asian fish sauce, korean chile powder, water, and a few other things to make it today. It works well as a very affordable side dish. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
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.
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CabbageCabbage
Daikon RadishDaikon Radish
2
Dissolve the salt in 1 cup water.
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WaterWater
SaltSalt
3
Put the cabbages and daikon in a large bowl and pour the salt water over them.
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CabbageCabbage
Daikon RadishDaikon Radish
WaterWater
SaltSalt
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BowlBowl
4
Let sit at least 6 hours or overnight.
5
The next day, drain the vegetables but reserve the water. Return the cabbages and daikon to the same bowl.
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VegetableVegetable
CabbageCabbage
Daikon RadishDaikon Radish
WaterWater
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BowlBowl
6
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.
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Chili PowderChili Powder
Green OnionsGreen Onions
Fish SauceFish Sauce
VegetableVegetable
GarlicGarlic
GingerGinger
WaterWater
7
Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how ripe (pickled) you like your kimchi. 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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KimchiKimchi
RiceRice
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PotPot

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Baron Herzog Chenin Blanc (OU Kosher). It has 4.1 out of 5 stars and a bottle costs about 12 dollars.
Baron Herzog Chenin Blanc (OU Kosher)
Baron Herzog Chenin Blanc (OU Kosher)
A fresh and round mouth feel with intense fruity notes of nectarine, gooseberry and pine with a bright, clean finish. A versatile wine to enjoy with spicy ethnic foods from Chinese to Indian. Also great as an aperitif.
DifficultyHard
Ready In45 m.
Servings8
Health Score21
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