Spicy Cabbage, Carrot and Daikon Kimchi

Name: Spicy Cabbage, Carrot and Daikon Kimchi
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 2
Cuisine: Korean, Asian
Ingredients: 1 carrot, sliced crosswise 1/8 inch thick; 2 Tbsps Korean red chile powder (Kochukaru), optional; 227 grams daikon, peeled and sliced crosswise 1/4 inch thick; 4 mediums garlic cloves, coarsely chopped; 3 Tbsps coarsely grated fresh ginger; 454 grams Napa cabbage, cut into 2-inch pieces; 3 fresh red chiles, thinly sliced; 4 scallions, sliced 1/2 inch thick; 59 milliliters fine sea salt; 946 milliliters bottled spring water, warmed

The recipe Spicy Cabbage, Carrot and Daikon Kimchi is ready in roughly 2 hours and 30 minutes and is definitely a super gluten free, primal, and whole 30 option for lovers of Korean food. This side dish has 135 calories, 7g of protein, and 2g of fat per serving. This recipe serves 2. This recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have sea salt, korean chile powder, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

In a large glass bowl, dissolve the salt in the water.

Ingredients you will need

Water

Salt

Equipment you will use

Bowl

Add the cabbage, carrot and daikon. Cover with a plate. Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged.

Ingredients you will need

Vegetable

Cabbage

Carrot

Daikon Radish

Wrap

Equipment you will use

Plastic Wrap

Pot

Let stand at room temperature until the vegetables are covered with 1 inch of liquid, 2 hours.

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Vegetable

Pour off the liquid and reserve it. Lightly rinse the vegetables in a colander, then drain.

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Vegetable

Equipment you will use

Colander

Transfer the vegetables to a clean large bowl.

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Vegetable

Equipment you will use

Bowl

Add the garlic, scallions, ginger, red chiles and chile powder and toss well.

Ingredients you will need

Chili Powder

Red Chili Pepper

Green Onions

Garlic

Ginger

Tightly pack the vegetables into a wide-mouthed 1-quart jar; add enough of the reserved liquid to cover. Using a chopstick, poke out any air bubbles. Press a small bowl on top of the vegetables to keep them submerged. Cover loosely.

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Vegetable

Equipment you will use

Chopsticks

Bowl

Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.

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Vegetable

Discard any liquid and seal the jar. Refrigerate the kimchi for up to 1 month.

Ingredients you will need

Kimchi

Equipment

Ingredients

Servings:

carrot, sliced crosswise 1/8 inch thick 2Tbsps

Korean red chile powder (Kochukaru), optional 227grams

daikon, peeled and sliced crosswise 1/4 inch thick 4mediums

garlic cloves, coarsely chopped 3Tbsps

coarsely grated fresh ginger 454grams

Napa cabbage, cut into 2-inch pieces 3

fresh red chiles, thinly sliced 4

scallions, sliced 1/2 inch thick 59milliliters

fine sea salt 946milliliters

bottled spring water, warmed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Korean. 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. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.