Napa Cabbage and Radish Kimchi

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Today’s post is not a Chinese recipe but  I was craving for kimchi, a traditional and popular Korean pickled delicacy often served as side dish or as a main ingredient for soups and other dishes. It’s simple  and easy yet very tasty. This recipe is inspired by the delicious kimchi I had at Momofuku Ssam and Maanghi‘s technique by just letting cabbage and radish soak for 30 minutes before adding it to the brine, instead of 24 hours. Since I wanted to complete my kimchi today on a weekend Sunday, this recipe worked best. The result is delicious homemade kimchi which can be used to make Kimchi Fried Rice or as traditional side dish for a Korean meal.

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Napa Cabbage and Radish Kimchi
Print Recipe
A simple and easy kimchi recipe inspired by Momofuku Ssam Bar
Prep Time
20 minutes
Passive Time
24 hours
Prep Time
20 minutes
Passive Time
24 hours
Napa Cabbage and Radish Kimchi
Print Recipe
A simple and easy kimchi recipe inspired by Momofuku Ssam Bar
Prep Time
20 minutes
Passive Time
24 hours
Prep Time
20 minutes
Passive Time
24 hours
Ingredients
Brine
Main
Servings:
Instructions
  1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch wide pieces. Soak the cabbage with the salt and 2 tbsp of the sugar in a bowl. Let it sit for 30 minutes.
  2. Dice the other vegetables, rinse clean and drain.
  3. Combine the garlic, 1/2 cup sugar, ginger, chili powder, fish sauce, soy sauce, salted shrimp in a food processor to form the brine. If it is very thick, add water 1/3 cup of water at a time until the brine is just thicker. Stir in the scallions and carrots.
  4. Rinse quickly then drain the cabbage and add it to the brine. Mix thoroughly and serve after refrigeration for 24 hours.
Recipe Notes

Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple of weeks. After that it will grow incrementally more pungent.

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