Kimchi (Korean Pickled Cabbage)

Cooking Instructions

Cut the cabbage crosswise through the center section. You'll only be using the bottom half, so do what you want with the top.

Put the bottom half of the cabbage in a small glass or stainless-steel bowl. Sprinkle 2 tablespoons of the salt between the leaves. Pour the cold water over the cabbage and let the mixture rest overnight at room temperature.

Rinse the cabbage completely, in several changes of water. Drain it well. Then place it in a clean dish towel and squeeze out the excess liquid.

Stir the flour into the boiling water until the mixture is smooth.

Combine the daikon, scallions, garlic, sugar, ginger, 1-1/2 teaspoons salt and ground chili pepper. Stir in half of the flour mixture and blend well.

Fold back the leaves of the cabbage and spread equal portions of the spice mixture onto each leaf. (Don't pull the leaves off the core.) Rub the rest of the spice mixture over the outside of the cabbage.

Put the cabbage into a wide-mouth 2-cup glass jar that will hold it tightly. Add the remaining 1-1/2 teaspoons of salt to the rest of the flour-and-water mixture, and pour this liquid over the cabbage.

Cover the jar tightly. Allow the mixture to marinate at room temperature for 2 days. Then take out the cabbage, cut off any tough stems, and slice the rest of the cabbage crosswise into 1-inch sections.

Serve as a side dish or condiment, being sure to warn timid elderly people that the recipe is very hot. Store in the refrigerator.

Wine Pairing(s)

Azelia Barolo

Fratelli Revello Rocche del Annunziata

Eraldo Viberti Barolo

Hirschbach & Sohne Riesling Spatlese 'Peisporter Michelbsberg'

Paradiso Strabismo di Venere Bianco

Charles Joguet 'Clos du la Dioterie' Chinon

A.J. Adam Riesling Kabinett

Bricco Rocche 'Prapo' Barolo

Pio Cesare Barbera d'Alba

Proprieta Sperino Uvaggio