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Kimchi a Korean tradition
Kimchi is a traditional side dish that is served with just about everything in Korea. The spicy pickled cabbage may not look appetizing to a foreigner but I promise kimchi is delicious. While kimchi goes well with nearly all Korean dishes it can go well with some Western meals as well. Kimchi is tasty with eggs, it also makes a spicy complement to steak.
- 1/4 of a Chinese cabbage, brined
- 1/2 Cup Radish
- 1/8 Cup Scallion
- 1/2 Cup Chili powder
- 2 Tbsp Shrimp or fish sauce
- 2 tsp Garlic, minced
- 1 tsp Ginger, minced
- 1 Tbsp sugar
- Julienne the radish and cut scallion into 3 cm slivers.
- Mix radish and scallion with chili powder, shrimp sauce, minced garlic, ginger and sugar. Mix thoroughly.
- Place the brined cabbage on a sheet pan. (make sure the cabbage has been thoroughly brined so it pickles properly) Starting with the outer leaves and working in, insert the stuffing between the leaves, smearing it generously on each leaf.
- Tightly press the leaves together to create a bundle, and transfer it to an air tight container. Make sure it's sealed tight otherwise the cabbage might go bad before it pickles.
- Keep the kimchi in the refrigerator to ferment. It's recommended to wait 2 weeks before eating for best flavor.