Steven Raichlen's Barbecue! Bible


Red Cabbage–Bacon Kimchi

Recipe from Edward Lee's Smoke and Pickles

Photo credit: Excerpted from Smoke & Pickles by Edward Lee (Artisan Books). Copyright © 2013. Photos by Grant Cornett.


  • Yield: Makes 1 tightly packed gallon jar
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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

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.

Find This and More

Smoke and Pickles

Chef Edward Lee’s story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of […]

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