Spicy Kimchi with Assorted Vegetables Recipe

Ingredients

Estimated total cost: €5.80 · €0.97/serving

• 1 head of Napa cabbage (about 2 lb.), with outer leaves discarded, sliced into 2" sections (ensure cabbage is fully dry before salting)Est. price €1.20–€2.80
• 1 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt (use kosher salt without additives for best results)Est. price €0.15–€0.40
• 2 tablespoons fish sauce (opt for high-quality fish sauce for depth of flavor)Est. price €0.35–€0.80
• 1 tablespoon soy sauce (use low-sodium soy sauce if preferred)Est. price €0.10–€0.25
• 1 teaspoon sugar (adjust sugar amount to taste)Est. price €0.02–€0.05
• 25 tablespoons gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes (adjust amount based on spice preference)Est. price €0.08–€0.20
• 5 cloves of garlic, finely grated (grate garlic just before using to preserve flavor)Est. price €0.15–€0.30
• 1 lb. assorted sturdy vegetables (such as radishes, carrots, cauliflower, fennel, green beans, and/or turnips), cut into bite-size pieces (cut vegetables uniformly for even fermentation)Est. price €1.50–€3.50
• 1 2" piece of ginger, peeled and finely grated (use a microplane for a smooth texture)Est. price €0.25–€0.60
• 2 scallions, sliced into 2" pieces (slice scallions at an angle for an elegant touch)Est. price €0.20–€0.45

Steps

1. 1

   In a large bowl, place the cabbage and evenly sprinkle salt over it. Gently massage the salt into the leaves using your hands until the cabbage begins to release its natural liquid. Cover the cabbage with cold water and allow it to soak for 1 hour.

2. 2

   Remove the cabbage from the brining liquid, saving 2 cups of it for later use. Wash the cabbage thoroughly in 3 separate water baths, ensuring to remove excess salt, then drain it properly before placing it back into the bowl.

3. 3

   In a small bowl, combine ginger, garlic, fish sauce, soy sauce, and sugar until they form a cohesive paste. Gradually incorporate gochugaru into the mixture; add 2 tablespoons for a subtle kimchi flavor or increase to 5 tablespoons for a spicier kick.

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• Cultural note

  Kimchi is a staple in Korean cuisine, with a history dating back thousands of years. It is known for its unique fermentation process that not only preserves the vegetables but also enhances their flavors, making it a beloved side dish in Korean meals.

• Seasonal note

  Kimchi is traditionally made in late fall when napa cabbage is in season, but can be enjoyed year-round. Making it in late fall allows for optimal fermentation during the colder months.

• Health note

  This spicy kimchi dish is low in calories and fat, high in fiber, and a good source of vitamins A and C. However, it is high in sodium, so moderation is key, especially for individuals watching their salt intake.