Photograph by Roland Bello Food Styling by Maggie Ruggiero Prop Styling by Kim Ficaro

Winter Kimchi

Starters from Issue 2 – Fall / Winter 2013 – Traces

The fermented relish (with a famously room-clearing odor) has been an omnipresent table occupant in Korea since the 13th century. Our recipe comes courtesy of our creative director’s mom, Chong-Won Outland.

makes about 4 cups

Winter Kimchi
  • 1 medium Napa cabbage (about 2 lbs)
  • ½ cup fine table salt
  • 2 quarts fresh tap water
  • 1 medium Korean radish (about 8 oz)
  • ½ cup coarse Korean hot pepper flakes (gochugaru)
  • ¼ cup good quality fish sauce
  • 1 ½ Tbsp sugar
  • 4 cloves garlic, peeled and finely chopped
  • 1 ½ Tbsp fresh ginger peeled and finely chopped
  • 1 bunch scallions, chopped diagonally

Kimchi Chigae Stew
  • 1 tsp vegetable oil
  • ½ lb beef or pork tenderloin, thinly sliced
  • 2 cups winter kimchi, cut into 1 ½''- 2'' pieces
  • ½ block firm silken style tofu, cut into cubes
  • 1 tsp sugar
  • 3 cups water
  • white rice for serving

  • 1

    Cut cabbage lengthwise in half, and then cut each half crosswise into 3 pieces. Dissolve salt in water in a large container. Soak cabbage weighted down with a plate for about 1½ hours. Turn cabbage over and soak 1 hour longer.

  • 2

    Peel radish and cut into matchsticks. Wearing rubber gloves, stir together pepper flakes, fish sauce, sugar, garlic, and ginger and mix well with sliced radish. Drain cabbage, rinsing it well in cold water a couple of times and gently squeeze out water. Spread radish mixture between each leaf of cabbage.

  • 3

    Pack kimchi in a clean 1 to 1½ qt glass jar or a plastic container and cover tightly. Let stand for 1 day at room temperature. As soon as you start to see tiny bubbles, fermentation has begun. Transfer jar to refrigerator. Chill at least one day for best flavor. Kimchi can be kept 2 to 3 weeks, refrigerated.


    Kimchi Chigae Stew: Here’s another idea for how to use your homemade kimchi: kimchi chigae stew. Heat oil in a medium saucepan. Cook meat, stirring, until no longer pink. Add remaining ingredients and bring to a boil. Reduce heat then simmer 20 minutes.