Red Cabbage–Bacon KimchiSteven Raichlen
Red Cabbage–Bacon Kimchi
- Yield: Makes 1 tightly packed gallon jar
- 2 red cabbages (4 to 5 pounds total)
- 1/2 cup kosher salt
- 3 cups water
- 1/2 cup sweet rice flour
- 1/4 cup sugar
- 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.
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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 Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes—filled with […]Buy Now ‣