Side Dishes

Red Cabbage–Bacon Kimchi

Red Cabbage–Bacon Kimchi

Recipe Notes

Yield: Makes 1 tightly packed gallon jar

Ingredients

Cabbage:

2 red cabbages (4 to 5 pounds total)
1/2 cup kosher salt

Paste:

3 cups water
1/2 cup sweet rice flour
1/4 cup sugar

Guts:

2 small red onions, thinly sliced
12 ounces carrots, grated (use a box grater)
3 green apples, cored and thinly sliced
1/2 cup Korean chili flakes
1/2 cup fish sauce
3 garlic cloves, grated (use a Microplane)
A 2-ounce piece ginger, grated (use a Microplane)

3 strips bacon, fried until crisp, drained on paper towels, and crumbled

Recipe Steps

Step 1: Shred the red cabbage by hand or in a food processor and transfer to a large bowl. Sprinkle the salt over the cabbage and toss thoroughly. Let rest for 40 minutes. Drain, rinse, and return to the bowl.

Step 2: Meanwhile, make the paste: Combine the water, rice flour, and sugar in a medium saucepan and bring to a simmer, stirring constantly, until the mixture thickens, 1 to 2 minutes. Allow to cool.

Step 3: To make the guts: Combine the red onions, carrots, green apples, chili flakes, fish sauce, garlic, and ginger in a large bowl with the red cabbage.

Step 4: Fold the guts into the cooled paste. Add the bacon and mix thoroughly. Wearing clean latex gloves, transfer the kimchi to a gallon glass jar or airtight plastic container with a tight-fitting lid. Let stand at room temperature for 24 hours, then refrigerate. The kimchi will be ready to eat in 4 or 5 days, and it will keep for another 2 weeks.