Kimchi

16 ingredients
10 steps

Ingredients

  • 3 cups coarsely shredded Napa cabbage (8 ounces)
  • 1 medium carrot, julienned
  • 1/2 medium red bell pepper, peeled and julienned
  • 1/2 medium yellow bell pepper, peeled and julienned
  • One 3-inch piece of daikon, peeled and julienned
  • 1 scallion, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons julienned ginger
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon Asian fish sauce
  • 2 teaspoons Chinese chile sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 2 teaspoons sweet paprika

Directions

  1. 1
    Bring a large saucepan of salted water to a boil.
  2. 2
    Add the cabbage and blanch for 1 minute.
  3. 3
    Drain and rinse under cold water.
  4. 4
    Squeeze the cabbage and pat dry.
  5. 5
    In a large bowl, toss the cabbage with the carrot, bell peppers, daikon and scallion.
  6. 6
    In a medium saucepan, combine the soy sauce, honey, ginger and garlic with 1 cup of water and bring to a boil.
  7. 7
    Remove from the heat and add the fish sauce, chile sauce, the lime, lemon and orange juices and the paprika.
  8. 8
    Pour the mixture over the vegetables and toss well.
  9. 9
    Let cool.
  10. 10
    Transfer the vegetables to a tall airtight jar, cover and refrigerate for 2 weeks.

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