This version of Korea's traditional fermented side dish is made with green cabbage.
YANG-BAECHU KIMCHI (GREEN CABBAGE KIMCHI)
The pungent flavor of kimchi, a Korean specialty that originated as a way to preserve vegetables around 3000 years ago, is usually considered an acquired taste; but once it has dug its teeth into you, so to speak, you won't be able to get enough. Normally prepared using Napa cabbage, our kimchi recipe is for the green cabbage version of this spicy, crunchy and somewhat addictive side dish.
Active time: 30 minutes
Total Time: 3 days
Cook's Notes: *To juice the daikon, place strainer over bowl, and grate daikon into strainer with a box grater. Squeeze by hand to collect juice; add this daikon to julienned daikon above.
(Recipe adapted from Home Style Korean Cooking in Pictures, Cho Joong Ok, 1981, Shufunotomo)
Suggested Beer Pairings: The hoppy bitterness of an IPA (India Pale Ale) balances the tangy and spicy flavors of kimchi extremely well.
Food Loves Beer taste tested and recommended!