Ingredients
Units
Scale
For Kimchi:
- 1 Napa Cabbage, chopped into 2-inch pieces
- 1 black radish, daikon radish or Korean radish, sliced very thin
- 4 bulbs grated garlic
- 1/4 cup shaved ginger root
- 3 scallions, chopped
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 2 tablespoons fish sauce
- 1/4 cup fresh chili paste
- Water
- 1/4 cup sea salt
Korean Plum Tea:
- 4 plums, juiced
- 3 tablespoons simple syrup
- Fresh brewed green tea, cooled
- Fruit for garnish
Instructions
For Kimchi:
- In a large bowl, brine the chopped cabbage and sliced radish. Add enough water until the cabbage and radish are covered. Add salt, stir and cover. Leave to brine for about 2 hours.
- In the meantime, prepare your kimchi paste. In a small bowl, mix together garlic, ginger, scallions, sugar, vinegar, fish sauce and chili paste. Set aside.
- Drain and rinse the brined cabbage and radish. Toss in a large bowl with the prepared kimchi paste until well combined.
- Serve and enjoy. Store any leftover kimchi in an airtight container. The longer it sits, the better it gets.
Korean Plum Tea:
- Whisk the plum juice with the simple syrup and divide evenly between 3 glasses. You should have enough to fill each glass half way.
- Top off each with the cooled green tea and garnish with berries or thin slices of fruit if desired.
- Serve and enjoy.
Notes
Prep Time does not include Inactive Prep Time
- Prep Time: 15 minutes
Nutrition
- Serving Size: 4
