Lee Kun Shee, the chef at Dumpling Daughter in Weston, may be a native of Taiwan, but he’s worked for years perfecting his kimchi recipe. If you like a stronger flavor, use ⅓ cup each of gochugaru and gochujang.
|1||Napa cabbage, around 2 pounds|
|1||teaspoon non-iodized salt (or more to taste)|
|1||medium carrot, cut into matchsticks|
|2||scallions, quartered to expose their insides and cut into matchsticks|
|2||cloves garlic, finely chopped|
|¼||or ⅓ cup gochugaru (Korean red pepper flakes)|
|¼||or ⅓ cup gochujang (Korean condiment made of soybeans and red chiles)|
1. Have on hand a 1-quart, wide-mouth Ball jar. Wash the cabbage, then core and cut into 1½- to 2-inch squares. In a large bowl, add a teaspoon of non-iodized salt, or to taste. Let the cabbage sit in the bowl for three hours, tossing it lightly every 20 minutes.
2. Pour off liquid from the cabbage, and add carrot, scallions, garlic, gochugaru, and gochujang to the bowl. Taste for seasoning and add more salt, if you like. Mix by hand (or wearing a pair of kitchen gloves) and pack into the Ball jar. Let sit on your counter for 48 hours, every so often releasing air by uncapping the jar, then refrigerate and eat within six weeks. Adapted from Lee Kun Shee Ted Weesner