Kimchi Garnish for Korean-style BBQ
Courtesy of Chef John McGannon, wildeats.com
Kimchi is a fermented cabbage and in Korea commonly used as a garnish with just about anything.
1 2-pound Napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
4-6 red radish, cut into 1-inch matchsticks
1 bunch scallions
1/3 cup red chili sauce (Korean or Sriracha)
1 inch frozen ginger, grated
1 tbsp garlic
3 tbsp sesame oil
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt and toss until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours.
After this salting, which initiates the fermentation process, drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid, transfer to a medium bowl and set aside. Place the remaining ingredients in a large bowl and stir to combine.
Add the cabbage and toss with your hands until the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a container with a snug-fitting lid.
Let this sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (Kim Chi is best after fermenting about one week). Refrigerate for up to one month.
John McGannon is a RMEF life member, host of wild game cooking seminars at Elk Camp and owner of WildEats Enterprises.