Kimchi Recipe

Name: Wise Sons Jewish Deli 24th Streets KIMCHI Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 0.5 lb Napa cabbage (core removed, leaves chopped); 1.5 tbs Kosher salt; 2 cups Water (for brine); 2 each Garlic cloves, minced; 1 tsp Fresh ginger, grated; 2 tbs Gochugaru (Korean red pepper flakes); 1 tbs Fish sauce; 1 tsp Sugar; 2 each Green onion, thinly sliced; 0.25 cup Carrot, julienned; 2 tbs Mayonnaise; 1 tbs Ketchup; 0.5 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp Lemon juice; 0.125 tsp Salt; 0.125 tsp Black pepper; 0.75 oz Monterey Jack or mild cheddar, shredded

Inspired by Wise Sons Jewish Deli 24th Street

Time1h 15m

Serves1

russian dressing, melted cheese & kimchi (6oz)

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Ingredients

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Kimchi (quick refrigerator-style, yields ~6 oz)

1/2 lb Napa cabbage (core removed, leaves chopped)

1 1/2 tbs Kosher salt

2 cups Water (for brine)

2 each Garlic cloves, minced

1 tsp Fresh ginger, grated

2 tbs Gochugaru (Korean red pepper flakes)

1 tbs Fish sauce

1 tsp sugar

2 each Green onion, thinly sliced

1/4 cup Carrot, julienned

Russian-style dressing (for serving)

2 tbs Mayonnaise

1 tbs Ketchup

1/2 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp ReaLemon lemon juice

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Melted cheese garnish

3/4 oz Monterey Jack or mild cheddar, shredded

Method

Prepare and brine cabbage

Separate cabbage leaves, rinse, and chop into 1–1.5-inch pieces. Place chopped cabbage in a large bowl.

Dissolve kosher salt in 2 cups cold water. Pour about half the brine over the cabbage, tossing to coat; add remaining brine if needed so cabbage is mostly submerged. Let sit 30 minutes to 1 hour, tossing every 15 minutes so leaves soften and release water. The cabbage should be pliable but still with some crunch.

After brining, drain cabbage thoroughly in a colander and rinse under cold running water 1–2 times to remove excess salt. Squeeze out as much water as possible by hand and transfer to a clean mixing bowl.

Make kimchi paste and combine

In a small bowl combine minced garlic (2 cloves), grated ginger (1 tsp), gochugaru (2 tbs), fish sauce (1 tbs) and sugar (1 tsp). Stir into a smooth, thick paste. Taste and adjust: more gochugaru for heat, more fish sauce for umami, or a little water to loosen if too thick.

Add the paste to the drained cabbage along with the thinly sliced green onions (2) and julienned carrot (1/4 cup). Use clean hands or a spoon to thoroughly massage and mix the paste into the cabbage until evenly coated. Pack the mixture into a clean airtight container or jar, pressing down to remove air pockets.

Refrigerate the kimchi for at least 12 hours before use to allow flavors to develop; for a quick-style, 12–24 hours will yield bright, tangy flavor. This recipe yields about 6 oz. Keep refrigerated and use within 2–3 weeks, tasting periodically.

Russian dressing

In a small bowl whisk together mayonnaise (2 tbs), ketchup (1 tbs), Dijon mustard (1/2 tsp), Worcestershire sauce (1/2 tsp), lemon juice (1/2 tsp), salt (1/8 tsp) and black pepper (1/8 tsp) until smooth. Adjust seasoning to taste. Refrigerate until ready to serve.

Assemble serving portion (6 oz)

Portion approximately 6 oz (by weight) of the prepared kimchi into a small serving dish.

Drizzle about 1 tablespoon of the Russian-style dressing over the kimchi, or serve the dressing on the side.

Top the kimchi with the shredded cheese (0.75 oz). If melted cheese is desired, place the dish under a broiler or use a kitchen torch for 30–60 seconds just until the cheese melts and bubbles — watch carefully to avoid burning. Serve immediately.