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Winter Red Kimchi

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Korean style fermented cabbage, carrot, apple and onion with garlic, fish sauce and gochugaru

 

Ingredients

Scale

Cabbage

  • 1 large red cabbage – about 2.5 pounds – shredded
  • 1/4 cup kosher salt

Paste

  • 1–1/2 cups water
  • 1/4 cup sweet (glutinous) rice flour
  • 1/8 cup sugar

Guts

  • 1 small red onion – thinly sliced
  • 6 oz carrot – grated with large holes in a food processor
  • 1–1/2 green apples, cored and thinly sliced into 1/2”-3/4” strips
  • 2 cloves garlic – micro-planed
  • 1/4 cup Korean Gochugaru chili flakes (not powder)
  • 1/4 cup fish sauce
  • 1 oz fresh ginger – micro-planed
  • 2 strips bacon – fried crisp, drained and crumbled

Instructions

  1. Place the cabbage in a large bowl, sprinkle and toss thoroughly with the salt and let set for 40 minutes
  2. While resting the cabbage, make the paste. Place the water, rice flour and sugar in a saucepan and bring to a simmer and stir constantly until the mixture thickens into a paste about 1-2 minutes. Remove the paste from heat and let it cool
  3. Drain and rinse the cabbage and return it to the giant bowl. Add the red onions, carrots, green apples, chili flakes, fish sauce, garlic and ginger to the cabbage and mix by hand using clean latex gloves
  4. Fold in the paste mixture and bacon into the cabbage. Mix everything thoroughly into the cabbage by hand to create the kimchi
  5. Transfer the kimchi to an airtight glass jar or plastic container, let it stand at room temperature for 24 hours, then refrigerate
  6. Wait 4-5 days for it to complete fermentation. Store refrigerated for up to two weeks

 

 

Notes

Courtesy of Chef Edward Lee of Louisville, Kentucky from his best-selling cookbook Smoke & Pickles – Recipes From A New Southern Kitchen, 2013.

Find it online: https://www.cooksavorcelebrate.com/winter-red-kimchi/