Published by Houghton Mifflin Harcourt
This recipe is easy to make with readily available ingredients and without a lot of prep work. Because all the vegetables are sliced into bite-size pieces before pickling, it’s convenient to eat as well. For a more complex flavor, you can substitute the salt with salted shrimp or fish sauce.
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish, vegetable
Dietary Considerationegg-free, high fiber, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, low-fat, peanut free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, hot & spicy, salty, savory, spiced, tangy
Type of DishCondiments, vegetable
- 2 Napa cabbages
- 1 medium Asian radish (daikon)
- ¼ cup coarse sea salt or kosher salt
- 4 green onions, sliced into pieces about 1-inch long
- 5 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons chili powder
Thoroughly wash the leaves of the Napa cabbages and cut them into about 2-inch lengths. Peel the Asian radish and halve it lengthwise down the center, cut lengthwise again, and then slice into ½-inch thin squares.
Dissolve the salt in 1 cup water. Place the vegetables in a large bowl and pour the salt water over them. Let soak at least 6 hours or preferably overnight.
The next day, drain the vegetables and retain the salty water. Add the green onions, garlic, ginger, and chili powder. Mix the vegetables by hand (use gloves because the chili may sting and stain your hands). Pack into a 1-gallon jar. Pour the salted water over the mixture. Leave about an inch of space on top of the jar.
Let sit about 2 or 3 days, depending on how warm the weather is and how fermented you like your kimchi. Refrigerate after opening.
2005 Cecilia Hae-Jin Lee