Kimchi

Name: Kimchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Korean, Asian
Ingredients: 59 milliliters carrot (shredded); 118 milliliters coarse salt; 237 milliliters daikon radish (shredded); 118 milliliters fish sauce (or soy sauce for a vegetarian version); 1 Fuji apple (grated); 118 milliliters garlic (chopped); 1 Tbsp ginger (grated); 1 bunch green onions (sliced); 2 kilograms large napa cabbage (or two medium); 1 small onion (grated); 1 Asian pear (grated); 59 milliliters sweet rice flour (mochi); 237 milliliters water

Kimchi is It is a rather cheap recipe for fans of Korean food. From preparation to the plate, this recipe takes about 45 minutes. A mixture of garlic, fish sauce, daikon radish, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.

Ingredients you will need

Napa Cabbage

Cabbage

Soak the cabbage in cold water for 10 minutes.

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Cabbage

Water

Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted. (Use two bowls if needed.)

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Cabbage

Salt

Equipment you will use

Bowl

Let the cabbage sit for 1 1/2 hours mixing it up every 1/2 hour.

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Cabbage

Rinse the cabbage three times, drain and set aside.

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Cabbage

Mix the flour and water in a small sauce pan and bring to a simmer while stirring.

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All Purpose Flour

Sauce

Water

Equipment you will use

Sauce Pan

Remove from heat and let it cool.

Mix flour mixture and the remaining ingredients, save the cabbage.

Ingredients you will need

Cabbage

All Purpose Flour

Mix the porridge into the cabbage well using your hands to make sure that it covers all of the cabbage.1

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Hot Cereal

Cabbage

Place the cabbage mixture into sealable containers leaving about an inch of space at the top.1

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Cabbage

Seal the container and let ferment at room temperature for 2-3 days.1

Place the container in the fridge and let ferment for a couple more days.

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

59milliliters

carrot (shredded)118milliliters

coarse salt 237milliliters

daikon radish (shredded)118milliliters

fish sauce (or soy sauce for a vegetarian version)1

Fuji apple (grated)118milliliters

garlic (chopped)1Tbsp

ginger (grated)1bunch

green onions (sliced)2kilograms

large napa cabbage (or two medium)1small

onion (grated)1

Asian pear (grated)59milliliters

sweet rice flour (mochi)237milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. 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.