Recipe: Kimchi

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

  1. 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
  2. Chop the scallions, radish, and carrots and mix in a large mixing bowl. Mix in the gochugaru chili flakes
  3. Combine all of the dressing ingredients in a blender and blend until smooth
  4. Squeeze out all of the water from the cabbage and add the cabbage to the vegetable mix
  5. 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