Source: Chef Robert Danhi, Courtesy of Sunkist
Kimchi is the fiery national dish of Korea. It’s traditionally made by fermenting cabbage with salt and spices, but radishes, cucumbers or other vegetables can also be used. Here, chef Danhi, a culinarian who specializes in Asian cuisine, brightens the kimchi with lemons and spikes the heat level with red pepper powder. A red chili sauce adds another wallop of heat. Serve as a condiment or side.
1 lb. lemons, sliced 1/8 in. thick and seeded
1 lb. Napa cabbage, cut into 1-in. squares
3 oz. Kosher salt or sea salt
2 tbsp. Korean coarse red pepper powder
2 tbsp. minced garlic
1/2 tbsp. minced ginger
4 scallions, minced
2 tbsp. fish sauce
1 tbsp. sugar
Korean Red Chili Sauce
1/2 cup Korean red chili paste
1 tbsp. soy sauce
1 tbsp. sugar
2 tbsp. shochu or sake
1 tbsp. sesame oil
1 tsp. chopped garlic
1 tsp. chopped peeled ginger
1/2 tsp. grated orange zest
8 scallions, charred and cut into 1/2-in pieces
- Prepare Lemon Kimchi: Toss the lemons and cabbage in salt and transfer into a non-corrosive container. Marinate at room temperature for 4 hr.
- Quickly rinse off excess salt with cool running water and drain well. Toss drained lemons and cabbage with pepper powder, garlic, ginger, scallions, fish sauce and sugar.
- Place into non-corrosive container and weigh down. Store at room temperature for several days until desired cure is achieved, usually 3 to 4 days.
- Remove weight, store covered in refrigerator to ferment further for approximately 1 to 3 weeks.
- Prepare Korean Red Chili Sauce: In blender, puree all ingredients into a smooth sauce; transfer into squeeze bottle.
- To assemble, plate 2 tbsp. lemon kimchi with 8 pieces charred scallions. Drizzle 1/4 oz. red chili sauce on top.