Embrace the bold and spicy flavors of Summer Kimchi, a Korean-style pickled vegetable dish that is sure to tantalize your taste buds. Stephen Exel from Des Moines, Iowa, shares his recipe that infuses ginger into the mix, adding a delightful kick to the tangy and fermented vegetables. This versatile kimchi is not only a delicious side dish but also a unique topping that can elevate the flavor of hot dogs and other dishes.
INGREDIENTS:
- 1 head Chinese or napa cabbage, chopped
- ⅓ cup plus 1 tablespoon kosher salt, divided
- 1 large cucumber, peeled and thinly sliced
- 12 radishes, thinly sliced
- 4 green onions, chopped
- 3 large garlic cloves, thinly sliced
- 1 piece peeled fresh gingerroot (1 inch), sliced
- 3 quarts water
- ¼ cup rice vinegar
- 1 tablespoon Asian red chili paste
PREPARATIONS:
- Place the chopped cabbage in a colander over a plate; sprinkle with ⅓ cup of salt and toss. Let it stand for 30 minutes, then rinse and drain well. In a very large container, combine the cabbage with cucumber, radishes, green onions, garlic, and ginger.
- In a large bowl, combine water, rice vinegar, chili paste, and the remaining tablespoon of salt. Pour this mixture over the vegetable mixture in the container. Cover and refrigerate for at least 2 days before serving, stirring occasionally. The kimchi can be transferred to small airtight containers and stored in the refrigerator for up to 3 weeks. Serve with a slotted spoon.
YIELD: 10 cups
PREP/CHILL TIME: 30 minutes/2 days
SPECIAL INSTRUCTIONS:
- Adjust the amount of chili paste according to your spice preference. You can increase or decrease it to suit your taste.
- For a twist, experiment with adding other vegetables like carrots, bell peppers, or daikon radishes to the kimchi mix.
TIPS:
- To experience the full depth of flavors, let the kimchi ferment for a few days. The longer it sits, the more the flavors will develop.
- Serve Summer Kimchi as a side dish to complement your favorite Korean dishes, or get creative by using it as a zesty topping for hot dogs, burgers, tacos, or salads.
In conclusion, Summer Kimchi is a flavor-packed delight that brings the spicy and tangy essence of Korean cuisine to your table. Stephen Exel’s recipe showcases the versatility of kimchi, making it a must-try for anyone seeking a unique and bold taste experience. The infusion of ginger adds a delightful twist to this fermented vegetable dish, elevating it to a new level of zesty excitement.
As you savor the vibrant flavors of Summer Kimchi, you can appreciate how kimchi has become more than just a traditional Korean side dish. It has found its way into various culinary explorations, captivating taste buds around the world.
The simplicity of the recipe allows you to customize the kimchi to suit your spice preferences and incorporate your favorite vegetables. With its long shelf life, you can enjoy the flavors of this pickled delight for weeks, allowing the taste to mature and intensify.
So, why not embark on a culinary adventure and immerse yourself in the spicy and tangy goodness of Summer Kimchi? Whether served as a side dish or used as a zesty topping, this versatile delight promises to be a favorite addition to your meals and a memorable exploration of Korean flavors.
