Category: Radish, Watermelon

[caption id="attachment_14141" align="aligncenter" width="660"] I happened to have a gorgeous purple Napa cabbage for this batch.[/caption] --inspired by Heather Arndt Anderson   There are entire books on this wonderful Korean condiment and it can be made with many different kinds of vegetables, spices and aromatics. Here is a fairly basic version that uses the traditional Napa cabbage and various roots (carrots, daikon, other radishes). Kimchi typically uses gochugaru, a smoky, sweet and somewhat hot coarsely ground chili powder. If you don't have gochugaru you can substitute a combination of red pepper flakes (spicier than gochugaru) with some smoked paprika and/or chipotle powder. You'll want to use a smaller quantity to account for the increased heat level of the red pepper flakes.   Kimchi-making does not have to be exact, you just want to be sure to have very clean containers and work surfaces. 1 large Napa Cabbage (about 2 1/2 lb) 3 carrots (optional) 1 medium daikon or large watermelon radish and/or the "honorary root" kohlrabi 1 quart water + scant 1/4 cup salt Aromatics: 1/4 - 1/2 cup gochugaru, medium grind (ground Korean red chili pepper), depending on how spicy you'd like it to be 3-4 green onions/scallions – white and green parts, trimmed and cut into 2-inch length or 1 cup spring onion tops, chopped 1 tablespoon finely grated ginger (microplane works great) 6 cloves garlic, grated or minced 1/2 small apple peeled and grated or 1 1/2 teaspoons sugar 1/2 small onion, minced 1 tablespoon fish sauce (optional)  ... Read more »