Kimchi (also spelled “kimchee”) is a traditional Korean dish of fermented vegetables. It makes a flavorful and healthful snack or side dish. You can use many types of veggies, but this easy kimchi recipes features Napa cabbage and daikon radishes. Use a hotter red pepper if you really want to spice up this dish.
- 2 pounds Napa cabbage
- 2-1/2 tablespoons salt
- 1/4 pound daikon radish (4 ounces)
- 2 scallions
- 3 cloves garlic minced
- 2 teaspoons finely chopped red pepper
- 2 teaspoons sugar
Cut cabbage into 1-inch pieces. Toss well in a bowl with 2 tablespoons of salt, and let sit for several hours or until cabbage reduces to half its volume. Put cabbage in a colander, rinse thoroughly, then drain without pressing. Cut peeled daikon radish into matchstick pieces or shred coarsely. Cut green onions into thin slivers. Mince garlic and red pepper. Combine vegetables with the wilted cabbage and add the remaining half-tablespoon of salt and the sugar; toss well. Pack loosely into a quart jar and cover. Let stand at room temperature for 1 to 4 days (the fermentation proceeds more rapidly during warm weather and the flavor varies considerably with the length of fermentation). Store in your refrigerator.