Purple Kimchee

Purple Kimchee

Source: Chef 

Elizabeth Falkner for The Chef’s Garden

Ingredients:

  • 1 small purple cabbage or 1/2 large purple cabbage, cut into 1/2 “ shreds
  • 2 tbsp. Kosher salt
  • 1 tsp. sugar
  • 2 tbsp. each minced garlic and ginger
  • 5 ea. scallions, cut into 2” julienne
  • 1 ea. any color carrot, cut into 1” julienne
  • 2 ea. radishes, I used baby purple daikon and half a black radish and half a watermelon radish
  • 1 tbsp. dried Korean chili flake
  • 2 ea. minced Thai chili
  • 1 ea. thin sliced serrano chili
  • 1/4 C. grated asian pear
  • 1 tsp. rice flour
  • 3 tbsp. Gochujang
  • 4 tbsp. fish sauce
  • 1 tsp. sesame oil
  • 2 tbsp. sesame seeds
  • 1 tsp. salt
  • 1/2 tsp. sugar

Directions:

  • Sprinkle cabbage with salt and sugar and put weight on it at room temperature overnight.
  • Rinse off cabbage.
  • Mix the rest of the ingredients with the cabbage the next day and cover with a clean towel or loose lid for 24 hours at room temperature.
  • Pack in jars and keep refrigerated for 2 weeks.
  • Keep in refrigerator for up to 6 months.

 

 

 

 


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