A Summer Kimchi Recipe.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce is lower in calories and miso is a vegetarian option.

Korean red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor while cayenne adds heat.

Wash the napa cabbage and check for good quality; outer leaves should be green and inside should look nice.

Sprinkle 1/2 cup kosher sea salt between the leaves of the cabbage and pour in 1/2 cup water.

Let the cabbage sit in the salt for 6 hours to draw out moisture.

Prepare the kimchi paste by microwaving the potato for 3 minutes until soft, then cut it into small pieces.

Chop half an onion, peel the apple, and cut it into small pieces.

Blend the microwaved potato, onion, apple, garlic cloves, and ginger until smooth, resembling mashed potatoes.

Add 1/4 cup shrimp brine, 1 tablespoon sugar, and 1 tablespoon sesame seeds to the blended mixture and mix well.

Refrigerate the kimchi paste for about 3 hours to let the flavors meld.

After 6 hours, rinse the salted cabbage thoroughly to remove excess salt and squeeze out the water.

Chop 5 green onions in half and add them to a mixing bowl with chopped Korean radish.

Mix half of the kimchi paste with the radish and green onions to create a salad.

Take each cabbage leaf, coat it with the remaining kimchi paste, and pack some of the spicy radish salad between the leaves.

Pack the prepared kimchi tightly into two plastic Tupperware containers and sprinkle with sesame seeds.

Let the kimchi sit at room temperature for 24 hours to ferment.

After 24 hours, check for bubbles to confirm fermentation has occurred.

Refrigerate the kimchi to chill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens