My Favorite Recipe for Red Cabbage Kimchi

Kimchi is one of those things that seems so exotic but is so ridiculously easy to make at home — and fresh, homemade kimchi is infinitely better tasting than anything you can buy from the market.

Similar to kraut, kimchi is full of probiotic goodness and it’s not solely limited to Korean dishes. I’ve made kimchi omelets, kimchi quesadillas, kimchi pizza, and even spooned a heaping of kimchi on a baked potato.

This version is a medium spicy that won’t burn your tongue off, but still has enough heat and tang to make a meal interesting.


2 pounds red cabbage, chopped 1/4 cup pickling salt 1/2 pound daikon, julienned 1/2 pound carrot, julienned 6 green onions, sliced into 1-inch     segments 4 cloves garlic, minced 1-inch piece fresh ginger, peeled and     minced


In a very large bowl, massage the salt into the cabbage until the leaves start to release liquid.


Cover with water and let the cabbage sit at room temperature for at least two hours while the salt draws out moisture.


Periodically toss the cabbage and work your hands through the leaves to expel more moisture.


After about two hours, the cabbage should be soft and limp, and the volume reduced in half. (If yours is still firm and full, come back to it after another hour or two.)

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