NAPA/RADISH KIMCHI

NutritionSortLoading...
Loading...

1 small to medium head Napa cabbage, discolored or loose outer leaves dis- carded OR 3 medium daikon radishes, peeled and cubed

2 tablespoons kosher or coarse sea salt

½ cup plus 2 tablespoons sugar

20 garlic cloves, minced

20 slices peeled fresh ginger, minced

½ cup kochukaru (Korean chile pow- der)

¼ cup fish sauce

¼ cup usukuchi (light soy sauce)

2 teaspoons jarred salted shrimp

½ cup 1-inch pieces scallions (greens and whites)

½ cup julienned carrots

Select allAdd

CUCUMBER KIMCHI

SortLoading...
Loading...

1 pound Kirby cucumbers, halved lengthwise and cut into

½-inch-wide spears

2 ½ tablespoons sugar

1 ½ teaspoons kosher salt

1 ½ tablespoons kochukaru (Korean chile powder)

1 ½ tablespoons thinly sliced strips peeled fresh ginger

4 garlic cloves, thinly sliced

1 tablespoon fish sauce

1 tablespoon usukuchi (light soy sauce)

½ teaspoon jarred salted shrimp (optional)

1 small carrot, cut into 2-inch match-sticks

1 scallion (green and white), cut into 2-inch matchsticks

¼ small onion, thinly sliced

Select allAdd

NAPA/RADISH

1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.

2. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining ½ cup sugar in a large bowl. If it is very thick, add water ⅓ cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.

3. Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks

   CUCUMBER

4. Toss the cucumbers with 1½ teaspoons of the sugar and 14 teaspoon of the salt in a bowl. Let stand for about 10 minutes, until they've given up some of their juice and softened lightly.

5. Combine the remaining 2 tablespoons sugar and 1¼ teaspoons of salt with the kochukaru, ginger, garlic, fish sauce, soy sauce, and dried shrimp in a medium bowl. Toss in the carrot, scallion, onion, and drained cucumbers. Toss well, and let sit for 15 minutes and serve or store. Cucumber kimchi keeps in the fridge for up to a couple weeks, getting a little softer and stinkier with each passing day