I mentioned on Friday how I inspired I’ve been with all the new food publications popping up lately—everyday I’m finding another one. Our new South Williamsburg home has been another major source of inspiration—we’re right across the street from Marlow & Daughters which tempts me on a daily basis with fresh bread, local meats, and a whole slew of top notch products. And the pages of Diner Journal—produced by Marlow owner Andrew Tarlow—gives a peek inside the cooks and recipes of his restaurants (Marlow & Sons, Diner, Reynard).
I was immediately tempted by this kimchi recipe in the Fall 2011 issue—TH and I have been on a serious kimchi kick lately—and our lovely CSA Partners Trace has been stocking us with tons of cabbage and kale primed for this spicy, tangy, fermented dish.
Although kimchi can seem a bit intimidating, it’s not. With a few additions to your pantry—Korean chile paste, Korean chile powder, fish sauce—you can easily make a batch. The hardest part is waiting a few days, necessary to let the flavors ferment and fully marry, to eat it! And it’s a kind of empty-your-fridge recipe—although the traditional version is made with napa cabbage, you can use whatever veggies you have, including carrots, radishes, cucumber, apple, Asian pear, and as I have done, kale. Once refrigerated, the kimchi will last up to two months, so it’s a great way to preserve some if that end-of-summer produce. Kimchi is a wonderful addition chopped into salads and scrambled eggs, and I’m eager to try this quick kimchi sauce from The Cuisinerd. I’d love to hear how you like to eat kimchi!
Kimchi, adapted from Diner Journal, Fall 2011
Servings: 1 gallon
2 Napa cabbages, sliced
2 bunches kale, sliced
4 Daikon radishes, diced
4 medium carrots
4 tablespoons salt
1 cup fermented Korean chile paste
3/4 cup Korean chile powder
1 bunch scallions, sliced on the bias
1 2-inch piece ginger, peeled and thinly sliced
8 cloves garlic, minced
2 medium onions, grated
3 tablespoons fish sauce
1 lime, zested
4 teaspoons sugar
5 tablespoons sesame oil
1/2 cup apple cider vinegar
3 stalks lemongrass, bruised
Combine the cabbage, kale, radishes, and carrot in a large bowl and sprinkle with salt. Massage salt into vegetables until the salt has dissolved. Transfer mixture to a colander and let drain for 20 minutes.
Combine the chile paste, chile powder, scallions, ginger, garlic, onion, fish sauce, lime zest, sugar, sesame oil, and vinegar in a medium bowl. Whisk together until combined.
Rinse vegetables with cold water, removing all salt. Squeeze to remove excess water, place in a large bowl, and combine with marinade. Mix marinade and vegetables throughly, then transfer to two 2-gallon glass jars. Pack kimchi down into jars, forcing out as many air bubbles as you can. Stuff the lemongrass into the center, cover the top completely with plastic wrap, and put the lid on the jar. Keep the jars in a cool, dark place to ferment for three days. After three days, transfer jars to refrigeration. You can eat the kimchi after three days, or continue to let it ferment for one to two more weeks. Store refrigerated up to two months.