[1]Not all kimchi is red. It’s not always fiery hot, and doesn’t have to be audaciously aromatic. Sometimes something lighter is called for, something fresher, something that doesn’t scare the timid.
In these situations summer kimchi is just the thing. Bright, crunchy and fresh tasting, this pretty toss of cabbage, carrot and radish is only slightly sour. Fresh Serrano peppers add gentle heat, and ginger, garlic and fish sauce keep things interesting. Perfect for warm weather dining.
It’s great on hot dogs and bratwurst, just pile it on top of the mustard. Heat it up and serve on grilled lamb with a good squeeze of lemon. In fact, use it as a stand in for slaw and/or relish.
It only needs to sit overnight, so it’s as easy as it is snazzy!
[2]
SUMMER KIMCHI
Recipe
1 head Napa cabbage
1 large carrot
1 bunch radishes
1 bunch scallions
6 cloves of garlic
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2 Tablespoons kosher salt
1 teaspoons sugar
2″ piece of ginger
2 Tablespoons Asian fish sauce
- Cut the cabbage into 1 1/2″ inch pieces. Place in a large bowl and toss with the salt. Let the cabbage sit for 1-2 hours, tossing every 20 minutes. This will extract excess moisture.
- Rinse the cabbage until no longer salty. Drain well. Rinse out the bowl and put the cabbage back in.
- Dig your hands down into the cabbage and squeeze and squeeze until the cabbage is nice and wet and liquid accumulates in the bowl. Pour off 1/2 cup liquid and set aside.
- Peel the carrot and cut into large shreds, using the largest grating blade on a food processor. Trim the tops and tails of the radishes, and slice as thinly as possible. Thinly slice the peppers.
- Wash and trim the scallions. Mince the white parts and chop the green parts long ways into 1″ shreds. Add the scallions, peppers, carrots and radishes to the cabbage.
- Peel the garlic. Peel the ginger and roughly chop. Add the to bowl of a food process and pulse to mince. Add the reserved cabbage water, sugar and fish sauce and process until fine.
- Pour the liquid into the cabbage mixture, and using rubber gloves, massage together til evenly mixed and very wet.
- Pack into a crock or large jar, making sure that all the vegetable are submerged. Place out of sunlight and let sit over night.
- This kimchi is bright and light and crunchy the next day (as shown here). You can make it a little more intense by letting it ferment another day.
- Pack into clean jars, cover and store in the refrigerator. NOTE: The kimchi will continue to ferment slowly in the refrigerator, so it a little gas might escape out when you open the jars. As long as it’s been stored in the refrigerator it will keep up to four weeks.