All The Best Recipes

Kimuchi - Japanese kimchi

From The Joy of Pickling, page 200

  • 2 1/4 lbs Chinese cabbage, cored
  • 3 1/2 Tbsp pickling salt
  • 1 medium sized carrot, sliced and slivered
  • 1 small apple, coarsely grated
  • 3 scallions, cut into very thin rounds
  • 2 tsp minced fresh ginger
  • 1 garlic clove, minced
  • 1 Tbsp Korean ground dried hot pepper
  • 1 cup water

Cabbage sat overnight in a bowl with a plate on it. There was a fair bit of moisture on the bottom.

Didn’t have apple or scallions, and used dried chili flakes as the hot pepper.