- TOSS cabbage with salt in a medium bowl. Set aside for 3 min.
- STIR pepper powder with fish sauce, honey, garlic and ginger with a rubber spatula in a large bowl. Stir cabbage and green onions into pepper mixture until well coated.
- USE tongs to pack mixture into a 1-L glass jar with a tight-fitting lid. Let stand at room temperature in a cool place until mixture starts to reduce and is bubbly, about 2 days. Once bubbly, it is ready to eat or refrigerate. Keeps well up to 2 weeks. Try it on our Korean kimchi poutine.
Savoy kimchi: Instead of napa, use 5 cups shredded Savoy cabbage. Continue with recipe.
Daikon kimchi: Instead of napa, use 500 g daikon radish, peeled and cut into 1/2-in. cubes. Continue with recipe.
Green onion kimchi: Instead of napa, use 3 large bunches of green onions (about 300 g). Cut off and discard root ends. Cut each bunch in half. Continue with recipe.
Three ways to use it
Chicken Rolls: Soak rice paper sheets in warm water until soft, then lay on a kitchen towel. Toss shredded cooked chicken with rice, edamame and Napa Kimchi in a bowl. Lay 1/2 cup of chicken mixture near bottom of sheet, drizzle with 1 tbsp hoisin sauce and roll up like a spring roll. Repeat. Serve with additional hoisin.
Bacon & Kimchi Omelette: Cook 3 slices chopped bacon in a non-stick pan until crisp. Pour off fat, leaving 1 tbsp in pan. Add 1/2 cup chopped Daikon Kimchi and 4 beaten eggs. Cook over medium until almost set. Flip and cook 1 more min.
Spicy Bangers & Mash: Spoon Savoy Kimchi over grilled sausages and serve with mashed potatoes.
Kochukaru is a hot Korean spice. Substitute 3 tsp ground hot- red-chili flakes and 1 tsp smoked paprika.