Spring Recipe: Spicy Korean Kimchi

You can make your own spicy Korean kimchi with this recipe.


| April/May 2010



Korean Kimchi

Much as it does in Korea, kimchi will perk up your meals too.


PHOTO: EMILY HELLER

Korean Kimchi or kimchee is a spicy, fermented condiment similar to sauerkraut. You can use any fresh vegetables you have on hand (except potatoes) and adjust the seasonings to suit your taste.

Ingredients:

Brine:
3 cups warm water
2 tbsp sea salt

Vegetables:
10 to 15 small radishes, with or without greens
2 carrots
2 turnips
8 to 10 scallions

Seasonings:
4 bulbs garlic, diced
1 tbsp horseradish root, peeled and grated (or prepared horseradish, without preservatives)
1 small ginger root, peeled and grated
2 tsp Korean chili powder or a few whole hot chilies (You can substitute almost any kind of hot peppers, fresh or dried, as long as there are no preservatives. Adjust to taste.)

Instructions:





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