Spicy Kimchi with Chili and Ginger

Ingredients

Estimated total cost: €5.53 · €0.92/serving

• 7 tablespoons of flaky sea salt, dividedEst. price €0.35–€0.70
• 1 voluminous head of Napa cabbage, outer leaves discarded, cabbage quartered lengthwise with root ends left intact (keep root intact to hold the leaves together while fermenting)Est. price €2.50–€4.50
• 1 tablespoon of fine granulated sugarEst. price €0.03–€0.08
• 1 teaspoon of umami-rich fish sauce (such as nam pla or nuoc nam)* (enhances the depth of flavor)Est. price €0.10–€0.25
• 1 luscious Asian pear (about 12 ounces), peeled, cored, cut into matchstick-size strips (adds a subtle sweetness)Est. price €1.20–€2.50
• 1/2 pound of daikon (Japanese white radish),* peeled, cut into matchstick-size strips (provides a crunchy texture)Est. price €0.80–€1.50
• 6 scallions (white and pale green parts only), cut into matchstick-size strips (adds a mild onion flavor)Est. price €0.40–€0.75
• 3 cloves of fresh garlic, minced (crush with knife blade to release oils)Est. price €0.15–€0.30

Steps

1. 1

   In a large bowl, combine 6 cups of water with 6 tablespoons of coarse salt, stirring until the salt is fully dissolved. Place the cabbage in the water with the cut side facing up, ensuring that it is almost covered by the water. Place a heavy plate on top of the cabbage and then use an iron skillet to weigh it down and keep it submerged in the water. Allow it to sit at room temperature for 10 to 12 hours.

2. 2

   Begin by draining the cabbage and discarding the water. Rinse the cabbage thoroughly under cold running water. In a large bowl, combine 4 cups of water with coarse salt, sugar, and fish sauce. Allow the brine to sit until the salt is completely dissolved, stirring occasionally for approximately 10 minutes.

3. 3

   Combine pear, daikon, green onions, and garlic in a medium bowl. Gently separate each cabbage leaf and fill them with approximately 1 to 1 1/2 tablespoons of the radish mixture. Place the filled cabbage leaves tightly in a bowl of brine. Place a heavy plate on top of the cabbage and then add an iron skillet to press it down and ensure it is fully submerged in the brine. Allow it to sit at room temperature for 24 hours before transferring to the refrigerator for another 24 hours. This kimchi can be prepared up to 3 weeks in advance. When ready to serve, remove the weight, cover, and store it in the refrigerator submerged in brine until needed.

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• Cultural note

  Kimchi is a staple in Korean cuisine and holds cultural significance as a fermented dish that represents Korean identity and heritage. The addition of chili and ginger adds depth of flavor and spiciness to this traditional dish.

• Seasonal note

  Kimchi is traditionally made in the fall when Napa cabbage is in season, but it can be enjoyed year-round. The spicy flavors are perfect for warming up in colder months.

• Health note

  This spicy kimchi is low in calories and fat, rich in fiber, and a good source of vitamins A, C, K, and zinc. However, it is high in sodium, so moderation is key.