Kimchi Vegetable List
- 1 head napa cabbage
- 1 bunch scallions
- 1 small daikon radish
- 4 small carrots
- 1/2 C gochugaru (korean chili flakes)
Dressing Ingredients
- 20ea. garlic cloves
- 1 knob fresh ginger
- 1/4 C gochujang
- 1/4 C rice vinegar
- 2 T salt
Kimchi Directions
- Chop the cabbage and place in a large bowl. Boil enough salted water to cover the cabbage and pour into the bowl. Let sit while preparing the rest of the ingredients
- Chop the scallions, radish, and carrots and mix in a large mixing bowl. Mix in the gochugaru chili flakes
- Combine all of the dressing ingredients in a blender and blend until smooth
- Squeeze out all of the water from the cabbage and add the cabbage to the vegetable mix
- Toss with the dressing until thoroughly mixed
Chef Notes:
The kimchi is now ready to eat but tastes best after marinating for 2 to 3 days.
By: Chef Kevin Welch