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Quick Bites: Creating Kimchi

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By ANDREW SHIMER  |  Moonshine Ink

Pyeongchang, South Korea is host to the upcoming Winter Olympics, and to honor the county’s heritage we are featuring a recipe for their national dish — kimchi. The popularity of the fermented vegetable dish is increasing in the United States, but our consumption is still no match to the 40 pounds of kimchi consumed by the average Korean in a year. Here, Chef Andrew Shimer of Christy Hill shares with us his take on the probiotic dish they are currently serving with pork belly and spaghetti squash at the Tahoe City restaurant. ~ Ally Gravina/Moonshine Ink

Kimchi (4 quarts)

INGREDIENTS

1 head Napa cabbage

1/2 bunch scallions

2 cups grated carrots

1 1/2 cups grated daikon

2 inch piece of galangal

2 inch piece of ginger

1/2 cup Korean chili powder

2 Tbsp pink peppercorns

2 Tbsp sumac

2 Tbsp fish sauce

2 Tbsp garlic

2 Tbsp soy sauce

INSTRUCTIONS

Prepare a medium bowl of salted water, or “brine.” Cut cabbage in quarters and submerge in brine for two days.

Grind all spices, galangal, garlic, ginger, soy and fish sauce, and 1 cup of brine in blender until a paste is formed. Remove cabbage from brine and cut in strips; reserve extra brine. Mix cabbage, carrots, daikon, and scallions; coat with paste, then cover with brine. Transfer to an air-tight container, cover with lid, and allow to ferment at 70 to 75 degrees for at least a week. Taste everyday.
 

 
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January 11, 2018