Author Notes: This is the very first recipe my mother ever decided to write down for me, and frankly, I’m honored! This recipe could only have been written by a parent who (…more) —Caroline Choe
Serves 6 to 8
- 1/2cup salt water (1/2 tablespoon salt and 1/2 cup water)
- 1napa cabbage, rinsed and cut into 1 1/2-inch pieces
- 1medium-size daikon radish, peeled and sliced thinly on a mandoline
- 2tablespoons gochugaru (Korean powdered spicy red pepper)
- 2tablespoons anchovy sauce
- 1tablespoon garlic, minced
- 1cup scallions, chopped
- 1large onion, chopped
- 2tablespoons fresh ginger, minced
- Sprinkle salt water on the cabbage pieces and continuously turn over cabbage in the salt water to mix thoroughly, then let it sit for about 3 to 4 hours. You have to turn it over from time to time to make sure all the cabbage is mixed with salt water.
- Wash out and rinse the salt water from the cabbage. (If cabbage is still too salty after rinsing, keep going until there’s less saltiness.)
- In a medium glass storage jar, put in the rinsed napa cabbage. With gloved hands, add in the sliced daikon radish, gochugaru, anchovy sauce, chopped garlic, scallion, onion, and ginger and mix together well.
- Now kimchi is ready to eat. When it is fresh, it tastes good, but it takes time to be delicious until it is well-done. It does not taste good in the middle. Be patient. You can keep it more than around for about 2 weeks in refrigerator.
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