I started my kimchi yesterday. I’m excited. I’ve never made it but like it. Though, I often find that it is too spicy for my taste. I have a very low spice tolerance so was happy to have the chance to adjust for my taste.
Aside from being time consuming, this was a pretty easy recipe. The ingredients are currently in the required “cool place,” a.k.a. on the counter, fermenting (yum) so I’ll post an update in a couple days about how the dish turned out.
1 medium Tokyo Bekana
1/4 c salt
1 medium watermelon radish, sliced
1 tsp chili pepper
1 tsp sugar
1 clove garlic, minced
1 tsp ginger, minced
2 green onions, sliced
TKT: 4 days
Yield: 6 servings
Wash the Tokyo Bekana thoroughly and chop into chunks.
Place in a large, glass container and toss with salt. Set aside for 2-3 hours until the cabbage becomes soft.
While cabbage is pickling, mince, chop, and slice other ingredients. Set aside to combine with cabbage.
Drain the cabbage and rinse off the salt. Place back in container and add other ingredients.
Let sit in a cool place for 3-4 days or until it tastes a little sour (ferments). When it is ready to eat, store in the refrigerator (which will stop the fermentation).
I’ll post an update in a couple days once I’ve tasted the recipe. Fingers crossed!
UPDATE: The kimchi came out well. I found it a bit on the salty side – maybe I hadn’t rinsed all the salt off? G loved it! I’m impressed at how easy this was and the kimchi is good on sandwiches or as a side.