2000s Recipes + Menus
Diary of a Foodie: Season Three: Korea: Ancient Food, Modern World
- Active time:20 min
- Start to finish:3 1/2 hr (includes pickling time)
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 1 (3-lb) head Napa cabbage
- 2 tablespoons chopped garlic
- 1 tablespoon chopped peeled ginger
- 2 tablespoons Asian fish sauce
- 2 teaspoons distilled white vinegar
- 1 bunch scallions, chopped (1 cup)
- 3 tablespoons sesame seeds, toasted (see Tips) and crushed with side of heavy knife
- 2 to 3 tablespoons coarse Korean hot red-pepper flakes
- 1/2 (1-lb) Asian pear
Quarter cabbage lengthwise, then cut crosswise into 2- to 3-inch pieces. Toss with 3 Tbsp salt in a large bowl and let stand, tossing occasionally, 2 hours.
Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.
- Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).
- We’ve also got a Web-exclusive recipe using the leftover Korean hot red-pepper flakes.