Fresh Kimchi

Name: Fresh Kimchi
Total time: 5 h 25 min
Yield: 6 cups
Cuisine: korean
Ingredients: 1 2-pound head Napa cabbage; 2 tablespoons kosher salt, plus more to taste; 1/2 cup very thinly sliced sticks of daikon; 4 scallions, sliced into long, thin, strips; 1 cup leaves and tender stems of watercress; 3 tablespoons ground Korean hot-pepper flakes; 1 cup beef broth; 1 tablespoon sesame oil; 4 1/2 teaspoons sugar; 1 tablespoon fish sauce; 3 cloves garlic, minced

By Molly O'Neill

Total Time: 25 minutes, plus 5 hours' drain time
Rating: 3(25)
Comments: Read comments

Featured in: Food; Grill In, Chill Out

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Ingredients

Yield:6 cups

12-pound head Napa cabbage
2tablespoons kosher salt, plus more to taste
½cup very thinly sliced sticks of daikon
4scallions, sliced into long, thin, strips
1cup leaves and tender stems of watercress
3tablespoons ground Korean hot-pepper flakes
1cup beef broth
1tablespoon sesame oil
4½teaspoons sugar
1tablespoon fish sauce
3cloves garlic, minced

Ingredient Substitution Guide

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Preparation

Step 1
Quarter the cabbage and remove the thick, white core at the base. Halve each quarter. Place the cabbage in a large strainer set inside a large bowl. Toss the cabbage with 2 tablespoons of the salt. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed. Set aside to drain for 5 hours.
Step 2
Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.
Step 3
In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved. Pour mixture over the vegetables and toss until well coated. Season with additional salt, if necessary. Serve at room temperature.