Photo by Gleb Albovsky via Unsplash

East-Meets-West Kimchi Recipe

August 1, 2021

by anna rogers

Bring this Korean staple to your table but with a flavor that's fit for our Western taste buds. This simple, delicious recipe has become a staple in our home and even a favorite of our kids. We often make a kid's portion of our batch that goes lighter on the crushed red pepper for a milder flavor. 

Ingredients 

  • 2 heads Napa cabbage 
  • 3-5 medium-sized carrots 
  • 1-2 daikon radish 
  • 1 bunch green onions 
  • 3-6 cloves of garlic, minced 
  • 1-2 tablespoons freshly grated ginger 
  • 1-2 tablespoons sea salt 
  • Crushed red pepper or gochugaru (Korean chili pepper) flakes
  1. In a food processor with the grater attachment, shred/grate the cabbage, carrots, and daikon radish. Rinse and reserve a few outer leaves from the cabbage. 
  2. Chop the green onions. 
  3. Place all ingredients into a non-metal bowl or crock. 
  4. Massage the mixture with clean hands (removing any metal rings beforehand) to release juices. Let sit for 10-20 minutes to release more juices, massage again. Add a little unchlorinated water if needed to create a healthy brine. 
  5. Put into a jar (or leave in the crock), press the mixture down with a pounder/tamper (non-metal, usually wood), and ensure that the mixture is completely covered in the brine. Add a little (unchlorinated) water if needed. This ensures nothing goes bad during the ferment. 
  6. Place a couple of the reserved cabbage leaves on top of the mixture, press down, and ensure completely covered in liquid. Place a coffee filter or loose-fitting lid over the mixture that allows it to breathe but keeps out any dust & dirt.  
  7. Let sit for 5-10 days at room temperature out of sunlight. You may need to adjust timing based on the temperature in your home. (Our ferments take a little longer in winter than in summer months.)  

Originally printed in the August 2021 issue of Simply Local Magazine

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