This is not the traditional kimchi recipe. It’s an easykimchi recipe that works with what you have on hand. It’s regular cabbage kimchi instead of napa, Kashmiri degi mirch instead of gochugaru, and red radish instead of daikon.
Prep Time2 hourshrs
Resting Time1 dayd
Total Time14 hourshrs
Course: Side Dish
Cuisine: Korean
Servings: 500gms ( approx)
Calories:
Author: Natasha Minocha
Ingredients
500gmsCabbageCut into bite sized pcs
8-10Red radishThinly sliced
2CucumbersPeeled and thinly sliced
1/3cupSalt
2CarrotsJulienned
10-15Garlic clovesRoughly chopped
2"pcGingerPeeled and roughly chopped
1/3cupDegi MirchI used slightly less
2TbspWhite sesame seeds
1TbspBrown sugar
1/3cupRice vinegar
Instructions
Place the cabbage, red radish and cucumber into a large mixing bowl. Sprinkle evenly with salt and rub it thoroughly into every surface of the leaves and vegetables. Let sit for 1 hour.
Blend together the vinegar, ginger, garlic, sesame seeds, chilli powder and brown sugar to make a thick paste.
Rinse the salted vegetables with cold water and drain well. lay them out on a large tray lined with a clean dish towel and let them dry for 30-40 minutes.
Add the carrots and the paste. Massage the paste evenly.
Transfer into a clean jar and press down the vegetables tightly. Pack in as much as you can. Clean the rim of the jar, close the lid tightly.
Let sit on the counter overnight. Store in the refrigerator. Enjoy!!