Thursday, July 12, 2012


Kimchi is traditionally a fermented Korean vegetable condiment.  My version is a "fresh" kimchi (meaning it hasn't fermented underground for a long time) using napa cabbage.  You can make this as spicy or not as you want.  It is supposed to be quite spicy, but sometimes I make it less so because I like to eat it more as a side dish rather than a spicy condiment.  If you can, plan ahead and make this a day or two before you want to use it. It definitely gets better.

What you need:

12 cups of Napa cabbage, chopped 
3 tablespoons of salt
1-2 tablespoons chili-garlic sauce (or more if you want it really spicy)
Sriracha sauce (optional, if you want it really spicy)
1 teaspoon chili oil
1 teaspoon sesame oil
1-2 teaspoons fish sauce 
3 tablespoons minced garlic (or a tablespoon or so of garlic powder)
1/4 + cup seasoned rice vinegar
1-2 tablespoon soy sauce
1-2 tablespoons sesame seeds
1/2 cup thinly sliced onion
1/2-1 cup thinly sliced cucumber 


Place the Napa cabbage in a large bowl and toss with the salt.  Place another large bowl on top of this and something heavy in this bowl to weigh it down.  Let sit for 4-5 hours, stirring once or twice.  The cabbage should really wilt down.  Dump the cabbage into a colander and thoroughly rinse to get rid of extra salt.  Put it back into a bowl and add the remaining ingredients.  Toss and let sit for at least an hour before serving, but preferably for a day or two in the fridge.  


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