Have you noticed that I have been on a Korean food kick lately. I was inspired when we went to a Korean restaurant for my husband's birthday. Loved the food!
There are as many kimchee recipes as there are cooks in the world. Most people think of the strong, hot, fishy winter kimchee when they hear the name, but there are many light summer kimchees that are more attractive to the western palate.
1 lb. Chinese cabbage
1 lb. white radish (Daikon)
3 Tbsp. salt (non iodized please)
2 Tbsp. finely minced fresh ginger
1 1/2 Tbsp. minced garlic
5 scallions, cut into fine rounds (include the green part)
1 tsp. cayenne (original recipe called for 1 Tbsp., don't go there)
1 tsp. sugar
Cut cabbage in half lengthwise, then cut into 2 inch slices. Peel radish, cut in half, then slice into 1/8 inch slices. In a large container or bowl put 5 cups water, 2 Tbsp. plus 2 tsp. salt and mix until salt dissolves. Add cabbage and radish to this water, make sure they are submerged and loosely cover. Let the cabbage soak for 12 hours. Turn vegetable over several times.
Put the ginger, garlic, scallions, cayenne, sugar and 1 tsp. salt in a large bowl and mix well.
Remove cabbage and radish from soaking liquid, but retain the liquid. Put cabbage and radish in bowl with seasonings and mix well.
Pack cabbage mixture into quart jars. Pour the retained salt water over the vegetables to cover, but leave 1 inch of headspace. Cover the jars loosely with a cloth for 3 to 7 days. Taste occasionally until it has reached a sourness that you enjoy. Then cover with lids and refrigerate.
I love this kimchee. I serve it as a side dish with meat dishes, sandwiches and I eat it wish my morning eggs. This is a great starter kimchee if you are new to the dish. Enjoy!
P.S. I adapted this recipe from one in Madhur Jaffrey's book World of the East Vegetarian Cooking.