Kimchi

Kimchi is a broad name for a type of Korean banchan—or, side dish—that is served alongside most meals in Korea. In fact, it is probably more accurate to refer to kimchi as a method of  fermenting and preserving vegetables. This version features napa cabbage and daikon radish, two ingredients commonly found in kimchi in US and International supermarkets. Serve kimchi alongside bibimbap, stir it into fried rice, or fold it into creamy pasta.

Kimchi has existed for thousands of years on the Korean peninsula, but it's actually only in the last few centuries that chili pepper was added, likely via Portuguese traders. Now, gochugaru (Korean chili pepper powder) is standard in many types of kimchi, as in this Napa Cabbage and Daikon kimchi. It's a handy shortcut version for kimchi lovers that want quick—but still flavorful—kimchi. It's unconventional to begin by steeping the cabbage and daikon in a salty hot water bath, but it speeds up the process, getting you closer to ready-to-eat kimchi. 

When preparing the cabbage, cut the bottom core with a knife and then use your hands to split open the halves so that the leaves are intact and not cut with a knife. For spicier kimchi, increase the ¾ cup gochugaru to 1 cup. Can't find salted baby shrimp? Use 1 tablespoon of fish sauce, instead.

P.S. Make sure to open the kimchi container once in a while. This ensures it won't explode!

For more about kimchi, check out our guide "What is Kimchi?"