Doctor's Review: Medicine on the Move

October 23, 2017
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Quick Kimchi (Mak Gimchi)

Make your own homemade kimchi with minimal effort with this variation on traditional baechu (napa cabbage) kimchi

2 napa cabbages
1 medium daikon radish
¼ c. (60 ml) coarse sea salt
1 c. (250 ml) water
4 green onions, cut into 2-inch (5-cm) lengths
7 cloves garlic, minced
2 Tbsp. (30 ml) minced or grated ginger
2 Tbsp. (30 ml) Korean chili powder
2 Tbsp. (30 ml) Asian fish sauce

Rinse the cabbages and cut them crosswise into about 2-inch (5-cm) lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about ½ inch (1 cm) thick.

Dissolve the salt in 1 cup (250 ml) water. Put the cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.

The next day, drain the vegetables but reserve the water. Return the cabbages and daikon to the same bowl. Add the green onions, garlic, ginger, chili powder and fish sauce and mix well.

Traditionally baechu gimchi was made with tiny salted shrimp (available in small jars in the refrigerated section of Korean markets). However, I've discovered that fish sauce is more versatile and easier to find.

Pack the mixture into a 1-gallon (4 L) glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch (2 cm) of space on top. Tightly close the jar.

Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how ripe (pickled) you like your kimchi.

Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.

Makes about 1 gallon (4 L).

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