Kimchi

Recipe 20 minPreparation Time 2 to 6 weeks fermentation timeCooking Time

Kimchi

20 minPreparation Time 2 to 6 weeks fermentation time Cooking Time

About this Recipe

Kimchi, one of Korea's greatest gifts to the world, gets my vote for the world’s greatest pickle. There are thousands of variations, but this is a solid introduction to the category. The flour paste is optional, but it does improve the flavor and texture, turning the brine into more of a sauce that clings to the vegetables.

The Benefits

Where to begin? Fiber-rich, packed with vitamins and minerals, probiotic — kimchi might be the world’s most potently healthy pickle.

Equipment: Digital scale

Ingredients

Makes 2 quarts

2½ Tbsp (50 g) brown rice flour
1/2 cup (120 ml) water
1 (2 lb / 1 kg) Asian cabbage, chopped coarsely, a few large leaves reserved
1 medium (200 g) thinly sliced daikon
1½ cups (100 g) chopped leek
1 cup (100 g) chopped scallions
1 cup (100 g) thinly sliced carrot
Salt
2 Tbsp (20 g) grated ginger
1 head of garlic, cloves peeled and smashed
1½ cups (50 g) gochugaru (Korean chile powder)

Directions

Step 1

Put the flour in a saucepan with 1/2 cup water over medium heat. Heat the mixture, stirring to combine, until it forms a thick paste. Set aside to cool.
Step 2

Put the cabbage, daikon, leek, scallion, and carrot in a (very) large mixing bowl, weigh them, and measure out 2% of that amount in salt. Toss the vegetables in salt and knead well until there’s plentiful liquid at the bottom of the bowl.
Step 3

Put the ginger and garlic in a food processor or mortar and pulse or pound them into a paste. Add the gochugaru and flour paste, mixing well and using some of the veg brine to loosen it, then scrape that into the big bowl. Toss to thoroughly incorporate, then pack into jars or a crock. Top with large cabbage leaves, then weigh down, pushing hard to bring the liquid up over the top of the weight.
Step 4

Put somewhere cool for 2 to 6 weeks. Transfer to the fridge when it’s to your liking.