Cabbage, Carrot and Daikon Kimchi
Kimchi is a naturally fermented, often chile-flecked pickle that many Koreans eat with almost every meal. A great gift for anyone who loves spicy food, this kimchi can be added to stir-fries, used as a burger topping or eaten straight from the jar.
- ¼ cup fine sea salt
- 950 ml bottled spring water (warmed)
- 450 g Napa cabbage (cut into 2-inch pieces)
- 1 carrot (sliced crosswise 1/8 inch thick)
- 230 g daikon (peeled and sliced crosswise 1/4 inch thick)
- 4 medium cloves of garlic (coarsely chopped)
- 4 scallions (sliced 1/2 inch thick)
- 3 tablespoons coarsely grated fresh ginger
- 3 fresh red chiles (thinly sliced)
- 2 tablespoons Korean red chile powder Kochukaru (optional)
- Step 1: In a large glass bowl, dissolve the salt in the water. 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. Let stand at room temperature until the vegetables are covered with 1 inch of liquid, about 2 hours.
- Step 2: Pour off the liquid and reserve it. Lightly rinse the vegetables in a colander, then drain. Transfer the vegetables to a clean, large bowl. Add the garlic, scallions, ginger, red chiles and chile powder and toss well.
- Step 3: Tightly pack the vegetables into a wide-mouthed jar with a tight fitting lid; 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. Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.
- Step 4: Discard any liquid and seal the jar. Refrigerate the kimchi for up to 1 month.