Catrine Kelty styled the picture of this recipe that appears in Eventide, the cookbook released by Ten Speed Press, an imprint of Random House. The book was written by the trio who own and operate the popular Portland restaurant by the same name—Arlin Smith, Andrew Taylor, and Mike Wiley—in conjunction with Sam Hiersteiner.
Makes
12 cupsIngredients
- 5 jalapeños stemmed and coarsely chopped
- 3 bunches scallions white and light green parts, coarsely chopped
- 1 cup fish sauce
- 1 cup light soy sauce
- 1 cup gochujang Korean chili paste
- 10 garlic cloves peeled
- 5 tablespoons kosher salt
- 4 quarts filtered water
- 1 large head green cabbage outer layers removed and reserved, cored and thinly sliced
- 1 large carrot peeled and julienned
- 1 large 8- to 12-inch daikon radish, peeled and grated
Instructions
- To make the kimchi base, combine the jalapenos, scallions, fish sauce, soy sauce, gochujang, and garlic in a food processor and puree until smooth.
- In a large nonreactive container, dissolve the salt in the water. Add the base puree to the brine and mix well. Add the sliced cabbage, carrot, and daikon to the brine, cover with the reserved cabbage leaves, and weigh down with a plate. Cover the container and let stand at room temperature for 3–5 days, until the vegetables taste pleasantly sour. Store the kimchi in its brine in the refrigerator for up to several months. When serving, use a slotted spoon to remove the solids.
