What can be more delicious than putting spicy cabbage in a jar and letting it ferment for months? Learn how to make Kimchi, Korea's national dish in in 'Rotten', episode 5 of David Chang's The Mind of a Chef.
Prep time: 3 Hours
Yield: gallon jar of kimchi
- 1 head Napa cabbage
- 4 scallions
- 1/2 head garlic
- 1 small onion
- 1/2 small nugget ginger
- 1/2 cup ground dried (preferably Korean) hot pepper
- 1 tablespoon rice powder
- 1/4 cup anchovy sauce
- 1/2 tablespoon salted shrimp
- Lots of table salt
- 2 slices canned pineapple
- Thoroughly clean the cabbage and then chop up the leaves into squares.
- In a big bowl, scoop in a layer of cabbage then salt liberally. Repeat till all the cabbage is used. Wait about two hours until the cabbage gets limp. While this is happening, make the spicy kimchi mix.
- Put the garlic, onions, ginger, salted shrimp, and canned pineapple into the blender and blend.
- Put the spicy mix into a bowl and add chopped scallions, anchovy sauce, salted shrimp and the rice powder paste. Taste.
- After two hours, thoroughly rinse the salted cabbage in water.
- Combine the rinsed cabbage and spicy mixture in one giant bowl. Make sure all the cabbage is coated with the spices.
- Place in a clean jar and let it sit out for at least 48 hours. Refrigerate and enjoy.