Kimchi

Name: Kimchi
Yield: makes 6 cups
Ingredients: 1 head Napa cabbage, halved lengthwise and cut into 1/2-inch pieces (3 quarts); 1 small red bell pepper, cored, seeded, and thinly sliced; 1 small red onion, thinly sliced; 1 small carrot, shredded; 1/4 cup fresh mint leaves, coarsely chopped; 1/4 cup fresh basil leaves, coarsely chopped; 1/4 cup fresh cilantro leaves, coarsely chopped; 1 teaspoon grated peeled fresh ginger; Juice of 1 lime; 1/3 cup Momoya Kimchi Base

December 9, 2011

A staple on the Korean table, kimchi is a pickled cabbage (and sometimes radish) side dish that is pungent and spicy. Traditionally, it has lots of spices and takes months to make, carefully buried in the ground to ferment. Forget all about that . . . this is a kinder, gentler version. The first thing you need to do is buy a bottle of Momoya Kimchi Base, a sweet and slightly spicy red sauce that has everything in it already. Look for it at your local Asian grocer or online. Once you have it in the fridge, you’re set for a while—a little goes a long way. This recipe couldn’t be easier to make but the kimchi needs at least a couple of hours to do its work, so plan ahead. I use the kimchi in practically everything from a topping on burgers to a filling for quesadillas (page 23). Spoon the kimchi into butter lettuce leaves and sprinkle with chopped peanuts for an incredibly tasty and healthy snack.

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