Kimchi Recipe
- 1 medium head Napa cabbage (about 1½ pounds)
- 6 scallions, trimmed and cut into 2-inch lengths
- 1 small daikon, peeled and cut into julienne strips (about 8 ounces)
- ¼ cup pure kosher salt
- 2 to 4 tablespoons Korean chile powder
- 1½ inches fresh ginger, peeled and grated or minced
- 4 cloves garlic, minced
- ½ (2-ounce) can anchovy fillets in oil or salt, drained or rinsed and finely minced
- Quarter and core the cabbage and cut it into roughly 2-inch squares. Put in a large stainless-steel bowl with the daikon and scallions and set aside.
- In another large bowl or a half-gallon jar, combine the salt with 8 cups water, stirring to dissolve the salt. Pour the brine over the vegetables to just cover them, then put a plate on top of the vegetables to keep them submerged in the brine. Cover the container with a clean, heavy towel and let sit at room temperature for 8 hours, or overnight. Drain the vegetables, reserving the brine, and return them to the bowl.
- In a small bowl, combine the chile powder, ginger, garlic, and anchovies, mashing with a fork to make a loose paste. Add the paste and the scallions to the cabbage and daikon and toss to coat thoroughly. Pack the mixture tightly into a half-gallon glass jar. Pour in some of the reserved brine if necessary, pressing down on the vegetables to make sure they're just covered with brine. Stuff a resealable plastic bag into the mouth of the jar, pour in enough of the remaining brine to keep the vegetables submerged in the brine, and seal the bag.
- Let ferment at cool room temperature for about 1 week, until slightly sour and very tasty, then remove the bag and put a lid on the jar. Refrigerate and use as desired. The kimchi will keep in the refrigerator for several weeks, becoming gradually more sour.
