Signature Kimchi from 'The Kimchi Cookbook'
- Brine
- 2 medium heads (4 to 5 pounds total) napa cabbage
- 2 tablespoons kosher salt
- Seasoning Paste
- 2 tablespoons salted shrimp
- 1/3 cup Sweet Rice-Flour Porridge
- 1/4 cup anchovy sauce
- 1/4 cup beef stock
- 2 tablespoons minced garlic
- 1 tablespoon peeled, finely grated fresh ginger
- 2 teaspoons sugar
- 2/3 cup Korean chile pepper flakes
- 1/2 cup thinly sliced yellow onion
- 4 green onions, green parts only, cut into 2-inch pieces (about 1/2 cup)
- 3 ounces Korean chives or 1/2 bunch European chives, cut into 4-inch pieces (about 1/4 cup)
- 6 to 8 fresh oysters (optional)
- Produce
- Garlic (2 tablespoons)
- Ginger, fresh (1 tablespoon)
- Green onions (4)
- Yellow onion (1/2 cup)
- Seafood
- Oysters, fresh (6)
- Shrimp, salted (2 tablespoons)
- Canned Goods
- Beef stock (1/4 cup)
- Brine (1)
- Condiments
- Anchovy sauce (1/4 cup)
- Seasoning paste (1)
- Cooking & Baking
- Korean chile pepper flakes (2/3 cup)
- Korean chives or (3 ounces)
- Kosher salt (2 tablespoons)
- Sugar (2 teaspoons)
- Frozen
- Sweet rice-flour porridge (1/3 cup)
- Other
- 2 medium heads (4 to 5 pounds total) napa cabbage
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 14, 2013 (1 month ago).
27 people saved this recipe.
