Kimchi, Korean Pickles

17. June 2004 Pickles + Preserves 0

My quest to impress the Korean brood continues… I did not include measurements in this kimchi recipe because the ingredients must be measured in equal parts according to how much vegetables you are using. If you don’t have access to daikon radish, you can use what Americans call turnips. Kimchi is always present on Korean tables, so serve them on the side with beef bulgogi or kalbi.

Ingredients:
Napa cabbage, washed thoroughly, chopped
Romaine lettuce, washed thoroughly, chopped
daikon radish, peeled, cubed
a knob of ginger, peeled, chopped
garlic cloves, peeled
scallions, thinly chopped
red pepper flakes
sesame oil
sesame seeds, toasted

1. Using a mortar and pestle, ground garlic and ginger into a paste. Using disposable gloves, wipe every cabbage and lettuce leaf with the garlic and ginger paste.
2. Transfer to a large mixing bowl and toss in the rest of the ingredients. Mix to combine everything well.
3. Stuff and fill a pickling jar with the kimchi mixture. Seal and keep in the fridge to ferment. Check after a week to adjust taste. Begin serving after a week.