This is the very first recipe my mother ever decided to write down for me, and frankly, I'm honored! This recipe could only have been written by a parent who doesn't measure when they make food! (I got quite the kick out of it. Take this recipe however you can, completely made with love.)
My parents, like many, never measured when they were cooking or preparing food. Everything has always been made by tastes from memory, and of course, in continuing the practices of their own kitchens.
However, with more years passing and more measurements made for practicality and good health, my mom adheres to this one recipe for everyday eating and storing in the fridge. —Caroline Choe
6 to 8
salt water (1/2 tablespoon salt and 1/2 cup water)
napa cabbage, rinsed and cut into 1 1/2-inch pieces
medium-size daikon radish, peeled and sliced thinly on a mandoline
gochugaru (Korean powdered spicy red pepper)
large onion, chopped
fresh ginger, minced
In This Recipe
Sprinkle salt water on the cabbage pieces and continuously turn over cabbage in the salt water to mix thoroughly, then let it sit for about 3 to 4 hours. You have to turn it over from time to time to make sure all the cabbage is mixed with salt water.
Wash out and rinse the salt water from the cabbage. (If cabbage is still too salty after rinsing, keep going until there's less saltiness.)
In a medium glass storage jar, put in the rinsed napa cabbage. With gloved hands, add in the sliced daikon radish, gochugaru, anchovy sauce, chopped garlic, scallion, onion, and ginger and mix together well.
Now kimchi is ready to eat. When it is fresh, it tastes good, but it takes time to be delicious until it is well-done. It does not taste good in the middle. Be patient.
You can keep it more than around for about 2 weeks in refrigerator.