Best Fresh Kimchi Recipes

CAROLE PECK'S FRESH CUCUMBER KIMCHI

Steps:

• Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours.
• Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves.
• Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.

FRESH KIMCHI

Steps:

• Quarter the cabbage and remove the thick, white core at the base. Halve each quarter. Place the cabbage in a large strainer set inside a large bowl. Toss the cabbage with 2 tablespoons of the salt. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed. Set aside to drain for 5 hours.
• Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.
• In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved. Pour mixture over the vegetables and toss until well coated. Season with additional salt, if necessary. Serve at room temperature.

FRESH CABBAGE KIMCHI

Steps:

• Combine napa cabbage and bok choi in large bowl
• Combine salt and sugar in two quarts of water. Warm until dissolved.
• Cool brine and pour over cabbage. Let stand at room temperature for 30 minutes.
• Drain cabbage but save the brine.
• Combine remaining ingredients in bowl with cabbage. Let stand for 30 minutes.
• Fill jars with cabbage mixture. Add saved brine to jars to get the air out.
• Refrigerate.