KimchiPiquant and pungent, this easy-to-make kimchi is delicious when fresh, with a flavor that develops as it matures.Marc Matsumoto
napa cabbage (~ half a large head)
onions (~1/4 large onion)
garlic (~half a head)
fresh ginger (~ 1.25 centimeters, cut into coins)
apple (~1/2 apple)
Saeujeot (salted brine shrimp)
cooked short-grain rice
myeolchijeot (fermented anchovies or fish sauce)
granulated sugar (optional)
Korean radish (~1/4 radish shredded)
carrot (~1 large carrot shredded)
scallions (thinly sliced)
garlic chives (cut into 2 inch lengths)
gochugaru (Korean chili flakes)
- Remove the core from the cabbage and cut it into 3"x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and toss with the salt.
- Cover the cabbage with cold water. Put this in a room temperature place for 24 hours. This removes some of the excess water from the cabbage making it crunchier and it also begins the fermentation process.
- The next day, put the onion, garlic, ginger, apple, saeujeot, cooked rice, myeolchijeot, and sugar in a blender or food processor and process until you have a smooth paste.
- In a medium sized bowl, add the radish, carrots, scallions, garlic chives and gochugaru along with the mixture from the blender. Put on some food-safe gloves and squish the mixture together with one hand. Taste the mixture and add more gochugaru if you want it spicier.
- Drain the cabbage then return it to the bowl along with the seasoned vegetables. Toss the mixture together with your hands until everything is very well combined.
- Your kimchi is edible right away, but it's best to let it ferment in a cool place for at least a week.